Skin Beautification Bento*
Summer Break Bento #8
This is Friday’s bento. This is also my final bento for the week, completing my first week of bringing a bento from this book to school everyday! I’m a little disappointed that no one’s really commented on my bentos at work. The kabocha pasta bento got one question, but besides that, no one’s said anything. But they’re delicious and I’m enjoying them, so that’s all that matters in the end. :)
- Mixed rice with sesame salt
- Teriyaki mackerel
- Kabocha ball
- Carrot salad
I’ve been looking forward to this bento all week. First, I’m curious to taste this mixed rice. Basically, it’s normal white rice that I’ll add a packet of mixed grains to. I put the sesame salt on the soy bean and hijiki seaweed rice I made last week and it was really good. I think the new combination should be great too!
The so called “kabocha ball” is a kabocha puree a lot like the one I used in the kabocha pasta. The main difference between the two recipes is that I’ll be adding milk to this one instead of chicken broth.
What I’m most curious about though is the mackerel. I eat a lot of mackerel cooked in a miso sauce for school lunches. I really enjoy it. I didn’t enjoy it as much as sushi, however. Mackerel is a pretty strong flavored, fatty fish. I think I need a secondary, just as strong flavor to counter it. Teriyaki sauce is always good though, so I think I’ll like mackerel cooked in it. Fingers crossed!
*This is a pretty loose translation of today’s bento title… It’s more natural sounding than something truer to the actual Japanese though.