“Bento” Lunch Box 弁当

Since the occasion called for it, I made a bento box which is something I rarely do. As usual, I used an adult sized two tier bento box. I filled the layers with whatever we had on hand. I would have included cooked rice but since we had arancini, I used that instead.

#1: Simmered kabocha Japanese squash かぼちゃの煮物  and blanched green beans サヤインゲン. #2: Cucumber and nappa cabbage “asazuke” 胡瓜と白菜の浅漬け(nappa cabbage is hiding underneath). #3: boiled and marinated quail egg うずらの味玉 and skinned Campari tomato. #4: Carrot salad 人参サラダ. #5: Ricotta cheese meatballs in marinara sauce  トマトソースとミートボール. #6: Arancini made with shiitake mushroom risotto アランチーニ. #7: Japanese omelet seasoned with “Shiro-dashi” 白出汁味のオムレツ.

I made the omelet just for the lunch box (two eggs beaten and seasoned with shiro-dashi*). I made the meatballs shown here in the marinara sauce a few days ago. I combined the meatballs and marinara sauce by cutting the meatballs in half, adding them to the sauce in a frying pan and heating every thing until it was warmed up and the marinara sauce thickened. I finished this by adding grated parmesan cheese. I let these two dishes cool before adding them to the lunch box.

*Shiro-dashi 白出汁: A concentrated dashi soup base. Japanese dashi broth (made from kelp, bonito flakes etc) with added light colored soy sauce. This is most commonly used to make “Chawan mushi 茶碗蒸し. I used a commercial bottled one. It adds both nice flavors and saltiness without adding color like regular soy sauce or concentrated noodle sauce would do.

This was a quite filling and nice bento. 

P.S. As a side light shown in the following picture, the Christmas amaryllis are in full bloom. What a treat on a gloomy winter’s day.