top: rice with salmon teriyaki on top
bottom, from left: spinach marinated in soy/dashi (ohitashi), steamed baby carrots, rolled egg with green onions, dashi, and soy sauce (tamagoyaki), dried apricots and a piece of crystallized ginger
right: donut peaches for dessert
top: rice with umeboshi
bottom, from left: egg poached in the broiler, steamed baby zucchini, salmon teriyaki, dried apricots, avocado (aguacate)
this is my first time poaching the egg in the broiler like that. naomi kijima in her book “bento boxes” (see cookbooks link on the right) has instructions for doing it in the toaster oven. i love poached egg, so i thought i’d give it a try. here’s how you do it: 1) set the broiler on low, 2) place a foil cup onto a cookie sheet and crack an egg into it, 3) place in the oven/broiler for about 4 minutes or until firm, 4) drizzle a little soy sauce on it.
i didn’t include any dessert with his bento (well i guess if you count the apricots) because he had a little leftover sushi from last night that i wrapped up for him. i know it sounds gross but really it’s not terrible. i took some of the ohitashi and made kijima’s quick mushrooms recipe with some shiitake, and rolled those up for him, so it’s an ohitashi/shiitake roll. the important thing is not to put it in the refrigerator because the rice will harden, which is why this only works with preserved or marinated (non meat) ingredients.
here is the california roll i made for myself last night as a pre-dinner snack:
i’m still not a pro but at least i’m improving. guess i have to practice more!! 😛
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