5/5/2010- A rather traditional bento

Last night I was up kind of late working on updates for HB. But, I stayed up even later because I needed to cook something to take for lunch. We had dinner out after my late night at work because I was hungry then. Anyways, I digress...

Fortunately, there was enough stuff around that I made a pretty awesome lunch, even without having a particularly stellar plan for it.

Contents of Bento: Trader Joe's Yaki Onigiri with takuan slices in between, two fishes of soy sauce and rice vin, cucumber sticks, and okazu made with sesame oil, onion, carrot, celery, frozen spinach, and quorn--the sauce is a little soy, a little hoisan, a lot of miso, and a little sweet mustard and hot sauce.

For decoration, I have some striped cucumber ends and carrot hearts. Like I've said in previous posts: I just love those little carrot hearts. They make everything look better and more decorated.

I just sort of whipped up the okazu and then had to wait for it to cool. I know this doesn't look like a whole lot of food in the box, but it was really filling. Quorn fills you up comparable to chicken (if my memory serves correctly) so it's actually more calories than it looks like.

Everything was DELICIOUS at room temperature. So good, in fact, I may recreate the okazu for dinner tonight. When I made it last night, I just made enough for my bento. I also love those yaki onigiri. They've been languishing in my freezer for a while, but it was a great way to get some grain into this bento. My only problem with them is that they're really hard for me to pick up with my little lunch chopsticks. They get kind of slippery and they're pretty dense (heavy for their size). Too bad my mouth isn't big enough to eat them each in one go.