I still haven’t gotten my new BENTO boxes yet, but I didn’t want to wait.
So, here is my today’s lunch BENTO.
The main dish was this Daikon steak.
The secret ingredient was rice-malt seasoning.
This was my first time to try this seasoning, but it was absolutely wonderful and took my soy sauce-based sauce to the next level.
The main dish number 2 was garbanzo and mushroom soft fritters.
The side dishes were this curried onion and green peppers, and creamy tomato coleslaw.
This is what the whole lunch looked like.
I recently made this napkin.
This is called “sashiko” a kind of Japanese traditional embroidery.
This was my first try, and I wasn’t sure if I had enough patience to finish, but actually I really enjoyed the entire process.
I already have another sashiko project planned (I’m waiting for threads), and I can’t wait to start it.
5~6 about 1/2 inch thick daikon slices
– 1/2 cup water
– 2 tablespoons soy sauce
– 1~2 tablespoons mirin
– 1~2 tablespoons sugar
– 1~2 tablespoons shio-koji (Japanese rice-malt seasoning)
– salt and pepper
1. Cook daikon slices in water in microwave for a few minutes; I cooked mine for two minutes each side, but the cooking time may vary.
2. Sautee the daikon in oil both sides, until browned.
3. Add the sauce. Turn heat down to low-medium heat, thicken the sauce, and let the daikon absorb the sauce.
Have a great rest of the weekend everyone!
We’ve got about 6 inches of snow so far, and it looks like more is coming…
I’m on Instagram.