My grown-up lunch bento today turned out with far more red than I had planned, but all the colors- white, yellow, green, red, and black- snuck in there in the end!
The larger bottom tier of the bento is packed with sushi rice (fresh from the freezer) decorated with a few black sesame seeds. On top of the bed of rice are four fresh pork and vegetable wontons. I’ve had terrible luck making my own wontons, but luckily live a few blocks from the main Asian market in town and pick up their homemade ones every week or so. Their frozen variety seem to taste much better than the average megamart ones, too, so I always keep a bag stashed in the freezer! A tiny bottle of my own invention- dipping sauce made with half teriyaki sauce, half sesame oil- is tucked under the wee strawberry heart.
Fruit is so wonderful right now, and I know we’ll miss it in the next week or so, so I crammed a whole, juicy plum into the top layer with two sliced strawberries. I couldn’t fit in my Hasty Pickles (recipe below), so those went into a very un-cool tupperware to round out the meal. Not pictured: An ultra-dark Ghiradelli square. I’m so predictable.
The week is almost over- have a happy Friday bento!
Hasty Pickles
Peel one cucumber and slice it as thinly as you can. Don’t get all carried away, though, having a few thicker slices gives it a little interest, I think.
Whisk together 1/4 cup of white or rice vinegar with 1/4 cup of sugar and a pinch of salt.
Pour the mixture over the cucumbers and call it a day. You can sprinkle the whole mess with dill, should you be so inclined.
