I’m more than a bit embarrassed by this post because without rice, sushi doesn’t look as good. As for the taste, it’s normal and to me, it was fine. 🙂
A simple white fish on top of some spinach with some seaweed-soybean flakes mixed in-between. Tasted pretty good but that could be because the flakes were sweetened with rock sugar. It’s the vegetarian version for chicken / pork floss.
I think what I’ll do the next time is not to cut the sushi into small pieces when I make it again without rice but just leave it long. Then all I need to do is eat it.
This is how I bring my food to work. Pretty easy and simple since everything can fit into one small bag. It’s still a pretty darn heavy bag though because of the 3 glass containers but it’s easy carrying it in a backpack.
An orangey circular lunch bag that came as a set with some Tupperware lunchbox. I stop using the lunchbox since it was made out of plastic and started using glass ones instead. The glass ones aren’t perfect either because the top is still plastic. At least it’s less plastic that comes into contact with the food.
More info after the fold.
Continue reading My lunchbox(es)
A simple chicken that was marinaded in miso paste. I also added in some organic tofu that was mixed with pumpkin. I think I prefer the seaweed tofu rather than this one.
I realized that when it comes to cooking, I just wing it and never really put down measurements to when I’m actually cooking unless it’s a complicated this. This one wasn’t. Just add half tablespoon of miso paste into the chicken. For stirfy, fry ginger and then chicken bits. Then add in the tofu with some water. I like pepper so added some pepper powder in. The spring onions were just cut into strips and then soaked in cold water to make them curl. But I think the older leaves didn’t curl properly so that’s what it looked like.
My lunch for today was a simple use of leftovers from previous meals.
This is a very simple put-together lunchbox of leftover bolognese sauce and nasi ulam(herb rice).
Trying this out for the first time : shimeji mushrooms and making a chilled soba noodle dish.
Soba noodles boiled separately. The Shimeji mushrooms were also boiled but with some soy sauce and mirin sauce with leeks added in much later just to make it soft a bit. Then mix together with chopped dill, mizuna and leek. Added in some more mirin sauce and a wee bit of soy sauce.
Turns out that shimeji mushrooms aren’t so strong in taste compared to other types of mushrooms. Which was a good thing as I don’t quite like strong flavoured shrooms too much.
Packed this as a small carbo dish for lunch usually. What you see there is enough for 3 lunches. A picture of it packed in the bento box will be put up once I grab it from my handphone. ^.^
One thing I’ve learnt from Japanese cooks, is that it’s possible to eat a rice dish without having to do much frying. How? Well, easy. Just mix the ingredients together while the rice is still warm. It cuts down the oil and the frying effect.
Then again, I suppose some “food purist” will say that I chopped up the veggies too small that any benefits from fibre is lost. I like eating small bits and pieces. Anything big is so unsightly when trying to eat it gracefully. Haha!
So, I made this prawn rice “medley” (as it’s called in one of my cookbooks, the cooking style of the rice that is). Was trying to get the sharp tangy taste of the ginger out but not successful. Need to use grated ginger juice and pulp methinks.
I stir-fried the ginger, garlic and onions with 1 teaspoon of olive oil. Then added in the prawns along with the Mirin sauce (1 tablespoon). After that, added in the cucumbers and celery for a quick turn around the pot. Then off the fire and mix in the rice and stir stir stir until well mix.
The cucumbers were still a bit too big so next time, I’ll chop them up smaller. Also, probably will need to add in more veggies. Still not enough I think.
Anyway, when I heated it up in the microwave at the office, people were attracted by the smell. O.O