leggo my obento! the bento blog

ginger pork, soy steeped asparagus, and special simmered carrots
August 16, 2006, 1:38 pm
Filed under: Bento

his bento

his bento - 08.16.2006

ginger pork over rice, seafood tamagoyaki w/ canned clam, simmered baby carrots, soy steeped asparagus with bonito flakes, and belgian cream puffs for dessert

my bento

my bento - 08.16.2006

ginger pork over rice, hard boiled egg, baby carrots (raw), soy steeped asparagus with bonito flakes
not shown: dried apricots for dessert

those little totoro snack containers are one of the best investments i ever made.

simmered carrots – 1/4c water, 1T soy sauce, 1T mirin (add more or less to taste), bring to a boil, add baby carrots and simmer until carrots are super soft. great for someone who loves cooked carrots (personally i hate them but this is for my boyfriend)

ginger pork – you don’t have to get the fancy thin sliced pork from the japanese market, you can just get a sharp knife and slice some pork loin on your own (lower fat content too). it will slice easier if it’s still slightly frozen. slice pork and marinate in 1 1/2T soy sauce and 1t finely grated ginger (and juice). i marinate it while i’m preparing the other things. once its marinated, stir fry until done!

seafood tamagoyaki – using canned seafood like crab, salmon, or clams. beat 1 egg with 1t dashi broth and 1t soy sauce, add 1 or 2 T canned seafood. make an omelette in a japanese omelette pan, and slice into thirds.


1 Comment so far
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Hi, I’m enjoying your bento blog. Question: do you reheat things like curry or ginger pork in the microwave? Or do you always pack things that you’ll eat at room temperature. I’m thinking of this for my kids, who are in school and do not have a way to heat their food at lunch time. thanks!

Comment by Bora

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