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Bento Diary





Broccoli, grape tomatoes galore, lima beans, carrots, and yummy crispy pork croquettes.

Again, I'm realizing that super originality is not only not practical, it's not even desirable. The little bits and bobs that fit in the cracks and make a balanced meal that stuffs the box tightly are not going to be wildly divergent from one day to the next.

I'm lucky if I can think up a new main dish--like today's croquettes--from time to time. Trying for wondrous variety just makes me waste food on silly mistakes.

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korintomichi
Jun. 22nd, 2008 09:02 am (UTC)
Your bento are simply stunning. We love bento and pretty much all Japanese food (except natto). We'll have a go at making those croquettes, they look very tasty. We've recently had a play with making the omelettes - we found a rectangular pan at Muji - and can now just about get them the right shape for sushi.
emeraldsedai
Jun. 22nd, 2008 08:38 pm (UTC)
Thanks! Glad you like. The croquettes are, of course, in no way Japanese. I think they're kind of Cuban or something! But whatever fits in the box, huh?

It took me about six or seven omelettes before I finally got the shaping right. I had my best luck with an egg mix containing not too much added liquid (I believe it's traditional to add quite a bit of dashi, but it gets awfully thin and hard to manipulate that way).

Also, I finally figured out that the layer of egg on the pan doesn't need to be paper-thin, and DOES need to be given time to cook quite a bit before rolling. Brownness on the pan side actually rolls up nicely and tastes good.

And my last discovery was that yes, rolling the finished omelette in the sushi mat and letting it partially cool inside there results in a lovely round, ridged roll that looks very professional!

Oh--and the rolling technique in the rectangular pan is equally wonderful with western-style omelettes containing a little milk and cheese and savory herbs.

Okay! End of bento rant. I do go on! Hope the Shootout filming has gone...um...swimmingly. :D

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