Monday, July 14, 2008

BENTO #103

#2 has finally *phew, sigh of relief* completed her 3 day stint at KL Convention Center playing a supporting cast in a local musical. She had a long weekend and this morning we attended a funeral. #2 anchored the keyboard for the funeral Mass at church. The grandfather of one of her team mates passed away and she felt strongly about being present to offer him support.

After that, she went back to school for a Choir meeting. I made her lunch bento and took the shot with a stalk of Sunflower from a bouquet that a 'fan' gave her on the 2nd night of the musical performance.

In the left box, I fried some tonkatsu and had some onigiri cylinders topped with black sesame seeds. There was a tub of tonkatsu sauce.

In the right box I had some braised vegetable roots (Gomoku-ni) consisting of burdock (gobo), carrots, daikon (raddish), lotus root, 1 block of konnyaku and shiitake mushrooms. Actually the recipe called for chicken but I chose to give it a miss. I blanched some broccoli and cauliflower in salted water and drizzled some Japanese Kewpie Mayo on it. Pickles is a definite must and I added some shiba zuke and finally to appease her sweet tooth, I put in two nimm2 soft centered citrus sweets.


allthingspurple said...

Bento Pet, may i ask if the eel sauce sold at the aisle at the supermarkets are for marinating or for dipping?

wow..your daughter has a fan already at such a tender age..

Bento Pet said...

allthingspurple: I'm not sure because I don't cook eel (Unagi). Usually I buy the ready ones and just steam it over. There is normally a packet of sauce under the eel.

If you are looking for other dipping sauces (for chicken or beef), I can recommend you some if you are interested.

nobu said...

Good morning bento_pet.
All foods in this Bento are my favorite!!

By the way, Are you Japanese?

Bento Pet said...

nobu: Good morning Nobu.
Hahaha! You are not the first to ask me this question. No! I'm as Chinese as you can get!

I was exposed to Japanese food at a very young age and went for my first culinary journey under a Japanese Chef from an International Hotel at the age of 19....many moons ago!

My family and I love Japanese food and I actually cook better Japanese food than I do Chinese. *laughs*


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