In this bento are chicken karaage, fried sweet potato, cherries, asparagus tossed with ume and shoyu, shoyu egg halves and konnyaku. These days, I prefer simple karaage seasoned with only salt, black pepper and lemon juice to normal one with shoyu, garlic and ginger. Yuppi really is a big fan of karaage and always like this. *Mama, get me some karaage at konbini!* Since I'm not a fan of convenience store's karaage, I often need to make one for her. Every kid loves fried chicken, don't they? Yuppi is not a kid anymore though.
For this one, I made tompeiyaki (okonomi-styled omelet), daigakuimo, broccoli stir-fried with ume, sesame seeds and salt, and a wakame omusubi.
Asparagus and egg stirfry, pork slices tossed in shoyu and karashi, satsumaage (kamaboko) sauteed with shoyu, mirin and butter, and broiled mayo-cheese chicken tender.
Of course, I didn't forget to put ice packs on these bentos. Today I want to write what I try to do besides ice packs to keep our bentos from spoiling.
1). Not to put raw vegetable (especially greens) on bento foods without dividers.
2). To use antibacterial foods and spices.
3). To drain liquid of foods well before packing.
4). To pack foods in bento boxes after cooling.
5). To use insulated lunch bags. (On a very hot day.)
These are not new and are common, but I still tend to forget to do. I decided to write down here as a reminder for myself.
As to antibacterial items, I sometimes use wasabi, karashi, umeboshi, mustard, vinegar, honey, etc as seasoning too.
It is said that the antibacterial constituents of karashi, mustard, wasabi, horseradish are so powerful and volatile a little addition of one of them to a bento food can cover the whole bento. By the way, for bento foods, I rarely use strong smelling stuff such as garlic.
So what are things you try to do for bento safety?
Our local Rilakkumas. Featuring the local products, ika (a squid) and marimo (a green moss ball).
Primula juliana and lilly of the valley. From May.