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I have a large, two tier bento for tomorrow. I'm going to have to find someone at work to share it with!
Top tier was inspired by one I saw in The Joy of Japanese Cooking. It has shredded omelet, red Kamabako (steamed fish cake), mushrooms, shrimp and snow peas on top of rice.
Another angle.
Bottom tier has three kappa maki (cucumber rolls) with picked ginger and wasabi, snow pea divider, glazed carrots with a small pineapple chunk and strawberries.
I'm really pleased with the way this one came out.
Top tier was inspired by one I saw in The Joy of Japanese Cooking. It has shredded omelet, red Kamabako (steamed fish cake), mushrooms, shrimp and snow peas on top of rice.
Another angle.
Bottom tier has three kappa maki (cucumber rolls) with picked ginger and wasabi, snow pea divider, glazed carrots with a small pineapple chunk and strawberries.
I'm really pleased with the way this one came out.
(no subject)
As lovely as this looks, I don't think that will be a problem. :o)
(no subject)
I'll just eat the rest for dinner if I can't get someone to share it. We tend to have trouble finding eating time at all much less more than one of us together.
(no subject)
You should be, it looks amazing! :o)
Tuesday'a Bento
Re: Tuesday'a Bento
BTW what does red Kamabako taste like how did you perpare it?
Reba
Re: Tuesday'a Bento
In this case I just sliced it, it's already fully cooked. It's kind of tasteless to tell the truth and it's better cooked a bit with some soy sauce or something (at least I think so)