Friday, April 05, 2013

bento friday: one bento, two boxes

Husband's bento: microwaveable Pyrex

This week I threw together a super-simple bento from what happened to by laying about the house.  White rice in the magical rice cooker of AWESOME (I am madly in love with my rice cooker; can you tell?) with some frozen peas dumped in for color, butter-sesame chicken, and some Sriracha-and-saké-glazed carrots.   Simple, tasty, and it used up a lone freakishly enormous carrot that was lounging around in the fridge and the last four shiitake mushrooms.  Even if I did overcook the chicken a bit. 

my bento: cute little tiffin

Butter-sesame chicken
chicken, cut into bite size pieces
shiitake mushrooms
soy sauce
sesame seeds

Sauté the chicken and mushrooms separately in plenty of butter (or on separate sides of a big frypan, like I did).

Mix it all together, add a splash of soy sauce, sprinkle with sesame seeds, and you're good to go.

Sriracha-saké glazed carrots
carrots (or singular carrot, if you've got an Arcturan Mega-Carrot hiding in your crisper)
toasted sesame oil
brown sugar
soy sauce

Heat oil in a frypan, add carrots, then dump in a healthy splash of saké and cover.  This steams the carrots a bit, making cooking go much faster.  It also imparts yummy saké flavor.

Attack with Sriracha, some brown sugar, and a bit of soy.  Stir around to form and thicken the sauce a bit, and then nom.

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