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Um, wow...
See what happens when you hyperfocus on something? I just spent ALL DAY making a ton of small amounts of various Japanese foods to put into bento this week for lunch.
It was spurred by finding my Bento Boxes: Japanese Meals On the Go cookbook yesterday when going through the books downstairs. I sat down to look through it, and the urge to make Japanese-style bento* overtook me. :/ I have now surfaced, ten hours later, with...
I should point out that this cookbook, translated from the Japanese, assumes the cook is preparing lunch either the night before or the morning of the day it is to be eaten, and is making one lunch, so the recipes make one serving, and as you usually have several different foods in a Japanese-style bento, the servings are fairly small. Most of them I doubled, so as to be able to mix-and-match stuff for lunch all week long.
Side dishes:
Black Beans (this is black beans simmered with soy sauce and sugar and OMG is it good.)
Sweet Simmered Shiitake
Carrot-Daikon Pickles
Tricolor vegetable Julienne (we'll see how this holds up overnight; I'm skeptical)
Soy Sauce Eggs (well, I already had the boiled eggs, so it was a matter of just letting them soak in soy sauce for a while)
Quick Mushrooms
Salted Cucumber
Main dishes
Rice (well, duh)
Ginger Pork
Pork & Mushroom Stir-fry
Chicken Dumplings (OMG good!)
Miso Chicken Donburi
Aaaaaaaand then I noticed I had a package of chicken thighs in the freezer and hadn't even thought about what I was going to eat today, so I made chicken teriyaki. And this isn't counting the various small vegetables and fruit I've got to tuck into the bento boxes.
Somehow I think I'm going to have lunch and dinner for most of this week to come, provided I have not gotten thoroughly sick of Japanese food for a while.
And now my feet and back hurt. Hyperfocus is not always to the good. :D
ETA: I also meant to add that the book is assuming that the bento, as with most bentos IIRC, will be eaten at room temperature and with a bed of rice, so things tend to be more strongly flavored to (a) go with the rice and (b) to make up for not being hot. I have no idea if I'll heat them up or not. :D
* Er. What's the opposite of an oxymoron?
It was spurred by finding my Bento Boxes: Japanese Meals On the Go cookbook yesterday when going through the books downstairs. I sat down to look through it, and the urge to make Japanese-style bento* overtook me. :/ I have now surfaced, ten hours later, with...
I should point out that this cookbook, translated from the Japanese, assumes the cook is preparing lunch either the night before or the morning of the day it is to be eaten, and is making one lunch, so the recipes make one serving, and as you usually have several different foods in a Japanese-style bento, the servings are fairly small. Most of them I doubled, so as to be able to mix-and-match stuff for lunch all week long.
Side dishes:
Black Beans (this is black beans simmered with soy sauce and sugar and OMG is it good.)
Sweet Simmered Shiitake
Carrot-Daikon Pickles
Tricolor vegetable Julienne (we'll see how this holds up overnight; I'm skeptical)
Soy Sauce Eggs (well, I already had the boiled eggs, so it was a matter of just letting them soak in soy sauce for a while)
Quick Mushrooms
Salted Cucumber
Main dishes
Rice (well, duh)
Ginger Pork
Pork & Mushroom Stir-fry
Chicken Dumplings (OMG good!)
Miso Chicken Donburi
Aaaaaaaand then I noticed I had a package of chicken thighs in the freezer and hadn't even thought about what I was going to eat today, so I made chicken teriyaki. And this isn't counting the various small vegetables and fruit I've got to tuck into the bento boxes.
Somehow I think I'm going to have lunch and dinner for most of this week to come, provided I have not gotten thoroughly sick of Japanese food for a while.
And now my feet and back hurt. Hyperfocus is not always to the good. :D
ETA: I also meant to add that the book is assuming that the bento, as with most bentos IIRC, will be eaten at room temperature and with a bed of rice, so things tend to be more strongly flavored to (a) go with the rice and (b) to make up for not being hot. I have no idea if I'll heat them up or not. :D
* Er. What's the opposite of an oxymoron?
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1/2 daikon (about 16 oz, 500 g)
1/4 carrot
1 tsp salt
5 Tbsp vinegar
1 Tbsp sugar
1. Cut the daikon and carrot into 1 1/2" julienne. (I grated them with my food processor.)
2. Sprinkle with salt and let stand. Knead gently, then squeeze out the liquid.
3. Combine the vinegar and sugar and stir into the daikon mixture. Put a plate on top of the mixture to press lightly. Let stand for 30 minutes or more to develop the flavors.
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Redundancy? :)
Sounds delicious!
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I wasn't sure if that was a totally rhetorical question and whether or not answering it would make me sound like an ass, then I figured eh, I will hope for the benefit of the doubt. ;)
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