Quick and simple:
Top Tier: Rice with cucumber and avocado, wrapped in nori
Bottom Tier: Vinegared cucumber and shiso-sprinkled tomatoes
Archive for the 'Bento' Category
It’s been so long since I’ve posted bento, I have lost track of what I’ve eaten. Here’s my best guess:
Upper left: Wasabi, pickled ginger
Upper right: Grape tomatoes with shiso sprinkles
Lower left: Vegetarian sushi with avocado and cucumber, wrapped in nori
Lower right: Strawberries sprinkled with dark cocoa powder and confectioner’s sugar
Mini-Dim Sum
Top Tier: Grape tomatoes with furikake; green grapes with a coffee agar maple leaf
Bottom Tier: Steamed vegetable dumplings; napa cabbage slaw with carrot and rice vinegar
. . . in the blue, wackily-named Lube Sheep bento box.
Top Tier: Shredded cabbage and carrots in rice vinegar; vegetarian gyoza
Bottom Tier (clockwise from left): Fresh grape tomatoes; rice crackers; red peppers roasted with garlic; strawberries
Three Tiers
Upper Left: Grape tomatoes
Center Left: Broccoli with garlic slices
Lower Left: Green grapes, halved
Center Tier: Spring roll with lettuce, carrot, rice noodles, spring onion, shrimp, mint and cilantro in rice paper wrappers and small container of garlic-enhanced shoyu
Upper Tier: Rice crackers
. . . in the large faux enamel bento box
Upper Left: Vegetable gyoza with dipping sauce in bottle and two strawberries
Upper Right: Grape tomatoes
Lower Left: Shredded cabbage tossed with seasoned rice vinegar; celery partitions; steamed rice with furikake
Lower Right: Green grapes below roasted red peppers
Shrimp, Mint, and Cilantro Spring Rolls
Upper Left: Green grapes and grape tomatoes
Upper Right: Broccoli dressed with shoyu and garlic
Lower Left: Lettuce, carrot, rice noodles, spring onion, shrimp, mint and cilantro in rice paper wrappers
Lower Right: Cucumbers in rice vinegar
Center: Small jelly
Center Right: Kalamata olives on picks with basil between
Gyoza, Carrots and Cucumbers
Upper Left: Coffee flavored jell; dipping sauce with shoyu, garlic and ginger
Upper Right: Cucumbers in rice vinegar
Lower Left: Gyoza (vegetable, from Trader Joe’s)
Lower Right: Slivered carrots simmered briefly in a light sauce with mirin (then cooled); heart-shaped egg
The egg was shaped in one of my ice cream molds (see Bento 13). I don’t have the knack yet; that’s not a broken heart, but it is a cracked one!
Black Rice Noodles, Shitake Mushrooms and Shrimp
Here’s mine, in a standard bento box
Upper Tier: Black rice noodles with shitakes, green onions, garlic and shrimp
Lower Tier: Straw-cut carrots, pineapple with Vietnamese cinnamon, cucumber with black sesame seeds
Here’s Allium’s, in a single-layer box that’s really meant for serving sushi (I think)
Top: Black rice noodles with shitakes, green onions, garlic and shrimp, decorated with strips of egg
Bottom: Cucumber with black sesame seeds, pineapple and blackberries in a cup, straw-cut carrots
Right: Fruit gels
Tasty Tofu (No, really!)
Upper Left: Green grapes
Upper Right: Carrots and celery (Allium decoratively scored the carrots down the side to make them flower-like)
Lower Left: Steamed rice with furikake and an umeboshi
Lower Right: Tofu roasted with five spices
I’m not always a big fan of tofu — usually it’s just boring. Dusting the cubes with Chinese Five Spice powder and then roasting it didn’t make the tofu exactly exciting, but it did make it tasty, and gave it a very un-tofu-like, almost crunchy texture. Quite nice with shoyu enhanced with garlic and ginger (which I packed in a very small Nalgene bottle that isn’t shown).