Filed under: Bento
left: umeboshi rice
middle, from top: baby carrots steamed in soy sauce, mirin, sugar; pork gyoza; hershey’s kiss; asparagus marinated in dashi and soy
left, from top: lemon cake, dried apricots, ginger candy
dark green vegetables taste really good cold or at room temperature marinated in a mixture of soy sauce and dashi broth. i use powdered dashi in little packets. add 1/3 a tube/packet to 1/2c of cold water then add about 1 1/2 T soy sauce. prepare 2-3 servings of vegetables (i prepared 8 asparagus spears) by either pan frying, steaming, grilling, or broiling. try to keep the vegetables whole let soak in the soy/dashi mixture in the fridge. this should keep for about 3-4 days. it tastes better the longer it soaks. cut into smaller pieces when you serve it or put it into a bento.
things to try – bunch steamed spinach, broiled shiitake, pan fried asparagus, steamed or pan fried green beans, steamed snow peas, pan fried corn, steamed carrots, any kind of dark greens like collard or mustard.
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