Not only have I been posting multiple posts, I have a Bento competition running which ends 29th July 2008 which also marks my blog's One Year Anniversary. I've also re-packed my Bento gear and currently enjoying a fluid access to all the items.
Today, in between a long and leisurely breakfast, grocery shopping, music class, and blogging, I was busy cooking and preparing for dinner and stock for next week's Bento frenzy.
#2 is going to KLPac to watch the The All American Boys Chorus tonight. #2 loves singing and since this was a Charity concert she roped in a few friends to go with her.
I decided to make an easy dinner of her favorite sushi! I simmered the mushrooms and fried the Tamagoyaki. Cut up some avocado and kyuri, topped the sushi rice with surimi crabsticks, Kewpie mayo and viola .....Futomaki!
Our dinner, tonight. Yummilicious!!
I prepared my Bento stock for next week. The picture below show you the ingredients for Hijiki and aburaage ni. #2 and I love this seaweed dish.
The picture below shows the Hijiki in slow simmer mode. Delicious. When ready, half of it will go into the fridge and the other half will be packed in small containers into the freezer.
I simmered a batch of mushrooms for tonight's futomaki and for future use.
As usual, half way through I will add all the kombu from making dashi into the simmered mushrooms. After that I will cut the kombu into strips and add to the futomaki. It is very delicious. A good way not to waste the kombu.
This is how I pack the cut mushrooms and slivered kombu. The balance of mushrooms, I will leave whole and pack in another box. The whole mushrooms can be used as a side dish in future Bento.
All packed and ready for the freezer.
A busy and eventful day. Looking forward to seeing Hubs and #1 on Monday! Yipeeee!!
