For a change, I actually have a Japanese-inspired bento. I was planning on making a tamagoyaki/rolled omelette, but found that I used the last of the eggs in cupcakes this week. It’s okay, because it’s good to focus on plant-based lunches, and I often have edamame in the freezer.
I have brown rice and broccoli left over from tonight’s dinner, and I prepared the carrot kinpira and steamed edamame for the bento. The carrot kinpira is pretty easy (adapted from the Just Bento cookbook in that I didn’t actually measure anything but I followed the ingredient list and procedure):
~heat oil over medium-high heat
~add very thinly sliced veggies, and sauté briefly
~add some veggie stock and a dash of soy sauce/tamari to cover the veggies
~simmer, uncovered, until the liquid has gone
~cool, and place into bento
Chickie holds a good pinch of Thai ginger lemongrass salt to sprinkle over the edamame just prior to eating.
What an appetising bento. The chick is so cute! 🙂
Thank you 🙂 The chick was part of a 3-cup set that I bought on eBay.
I always make 500g kinpira-gobo. I seperate it into small portion for bento and put them in a freezer.
Great idea 🙂
Hi veggiebentolove
Thank you so much for sharing! You are an inspiration for a recipe: http://servicefromheart.blogspot.sg/2014/01/sweet-pepper-kinpira-easy-recipe-by.html
Oh cool- thank you. I’ll definitely heck it out 🙂
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