All posts tagged: colors

Bento Series #12 — Salmon Fillet

I am very proud of this bento, it is one of the prettiest I have made to date! Lets take a minute to admire my beautiful creation… admire… admire… admire it, I say! For all of its beauty it is actually pretty simple to make. Bento Components: Salmon Fillet Sushi Rice Fried Okra Baby Carrots Radish Flowers with Parsley Leaves Salmon Fillet– Ingredients: -salmon fillet (1 per person, seasoning per fillet add more if more than one fillet) -1/4 cup soy sauce -1 Tbsp sake (or white wine) -1 clove of garlic -1 tsp grated ginger -1 Tbsp olive oil -1 tsp sugar -salt and pepper to taste Mix all the ingredients in a resealable bag and place the fillet in it. Marinate the salmon for at least 30 minutes before cooking. In a frying pan saute the salmon with a little olive oil. Leave the skin on the fillet, cook the flesh side down for a minute, then skin side down for five minutes. Do not over cook, salmon can get pretty dry if …

Bento Series #4 — Soboro Bento

Soboro (AKA clean your fridge and pantry out in the most delicious way possible) is a very popular lunch dish in Japan. It is easy to make, keeps really well and just tastes delicious. You can think of it as a deconstructed fried rice. So I thought, why not make it popular here as well? If Soboro is too hard to pronounce or remember, then call it “Deconstructed Fried Rice” and now you are a fancy schmancy chef! So win-win! Basically in a bed of rice of your choosing (white, brown, wild, other grains such as quinoa or even┬ácouscous could also work) you arrange an assortment of toppings that can later be mixed in and enjoyed with the rice (make sure your toppings compliment your base starch). Bento Components: Soboro Tamagoyaki Sliced Pineapple Soy Sauce in container For this soboro I took a look at my pantry and fridge and just grabbed things I had. Like I mentioned this is a great dish to clear out your fridge at the end of the week. Any …