Teriyaki Veggie Bento
28 Jan 2011 3 Comments
So today we have something of a hodge-podge bento featuring a lot of clearing-out-the-fridge items. I had this package of fresh stir-fry veggies that was on its last legs and needed to be used. But how to prepare them? I took it into my head to make a homemade teriyaki sauce. Usually, mirin is an important component of teriyaki sauce; however, I was out because I used the last of it when I made katsudon the other night. So I used a semi-dry white wine instead, along with soy sauce, a dash of chicken stock, rice vinegar, sesame oil, and a little sriracha. The result?
Extremely salty. Not so salty that it’s inedible, but very, very salty. However, after throwing it on the veggies (which I sautéed in a little olive oil), it was fine.
Also in this bento is molded onigiri, leftover chicken fingers (from last night’s dinner at Red Robin), tonkatsu sauce for the chicken, colby jack cheese, pineapple chunks, a green apple agar-agar jelly, and some Life cereal for a little crunch. I told you: a hodge podge!
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Jan 29, 2011 @ 00:41:22
Yum! Just love how bento makes it possible to turn “cleaning out the fridge” into something this appetizing and artful!
Jan 29, 2011 @ 01:22:20
I feel the same way! Even the rice is leftover from a meal a few nights ago.
Feb 05, 2011 @ 00:27:24
I was like “yum, yum, yum… Life cereal?” One of these things is not like the other one!