since the boy is still working overtime i realized i hadn’t really packed him enough food to get through the day… so i made an extra snack for him..
octopus wieners with tonkatsu sauce hair and japanese mayo faces (and a few simmered carrot flowers)
ooh this lunch is gonna be STINKY!!
top, from left: pineapple cookie, rice with sardine ginger sauce, sardine simmered in ginger sauce, niku jaga (minus the beef cuz he picked it out at dinner 😛 ); bottom, from left: sliced apple, cucumber sunomono with dressing in a heart shaped squeeze bottle, cabbaged stuffed with ground pork and beef and shiitake, quarter of a chocolate chip cookie
from left: cucumber sunomono with dressing in a star shaped squeeze bottle (i had the heart but the boy wanted it lol), sardine simmered in ginger sauce, persimmon slices, soft boiled egg, cabbage stuffed with ground pork and beef and shiitake, rice balls shaped in hearts and stars rolled in salmon furikake
i was having artistic issues with arranging mine 😦 i really needed a cherry tomato or something cute and small to go in the middle. at first i put the cookies but that wasn’t doing it, i knew that wouldn’t be a fulfilling lunch.. then this morning i thought of it! a boiled egg!! yum!!
today’s bento is lots of leftovers from the past week, plus a few items i made especially for lunch. the boy has the day off but wants to work a few hours, so i decided to make lunches for us. besides, i think these are the cutest lunches i’ve made yet! ;D
right container, from top: tofu and pork croquetas with tonkatsu sauce, green beans simmered in soy sauce, kamaboko sakura flowers, asazuki with apples, green beans and carrots rolled in beef, tamagoyaki with kamaboko, chinese rice ball filled with sesame oil (too oily for me, but he loves them); left container: rice balls with beef (top two) and umeboshi and kombu (bottom).
it’s a lot of food, but he’ll probably eat one or two of the rice balls seperately. also, i just noticed, i almost had a horizontal stripe pattern going on with his bento!
bottom layer: tofu and pork croqueta with tonkatsu sauce, star shaped onigiri with egg, persimmon slices; top layer: tamagoyaki with kamaboko, green beans and carrots rolled in beef, broccoli and apple asazuki; back: azuki bean doriyaki (i love azuki bean paste!!)