First single tier bento
Labels:
bento,
brocoli,
carrot,
cucumber,
daikon,
green asparagus,
quinoa,
radish,
red lentils,
snow peas,
teriyaki salmon
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Inspired by sherimiya's awesome single tier bentos, I decided to leave my tow-tier bentos in the cabinet tonight, which means that I will be taking a plain tupper to the office. The contents will have to make up for it. :o)
My single tier bento has (from L to R) : quinoa with red lentils and carrots, teriyaki salmon, a carrot/daikon skewer, snow peas, green asparagus with sesame, brocoli, radish, cherry tomatoes, cucumber flowers with a carrot heart and a little jar of carrot/ginger légumaise (everything on a bed of leek sprouts).
How to : cucumber flowers with carrot hearts
Ever since I saw this amazing Thai woman carving vegetables and fruits at the kokerello fair, back in 2007, I have been fascinated by the beauty of these carved veggies. Given the additional space I had in this box, I decided to give it a try. Googling carving let to a wide array of websites, but I found this site, with what seemed to be a rather straightforward cucumber flower. "Seemed" because when you don't really have the proper knifes for carving, it can be a bit messy. But still, I'm quite pleased with the final result :o)
The radish was carved following the tutorial from FrenchBento.
How to : teriyaki
I usually always have a store-bought mix of teriyaki marinade in my cabinets, but I emptied my bottle last time and didn't come round to buy a new one yet. However, I found a simple recipe to make the marinade in one of my books and as it is so simple, I thought I'd share it with you.
Put 3 tablespoons of soy sauce, 2 tablespoons of mirin and 1 tablespoon of sugar in a pan and heat the mixture up until it thickens. Take off the heat and marinate your fish/meat in this liquid for a least half an hour, and that's it.
Smakelijk.
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