Thursday, October 21, 2010
Maki's recipe. I simply mixed equal volumes of balsamic vinegar and shoyu, marinated overnight, and oven-roasted the next day. I cut the chicken into smaller pieces so they'd cook faster, and also for ease of eating. You can sprinkle with sesame seeds, but I totally forgot about that. It's really good, and I love the way the chicken comes out a rich dark brown color. Since I was using the oven I also roasted some tomatoes and brussels sprouts. These I tossed with garlic powder. Everything nestles in a green lettuce leaf, as usual, along with a piece of corn on the cob decorated with purple and orange carrots. In the fruit section I put some black grapes, a few nectarine slices and a tiny tangerine. Since I had another section I scooped some yogurt and topped with letters spelling Boo! cut from nectarine and purple carrots. Only one bento today; TinySprite hung out with me for the day. I've noticed that the days she has off from preschool are days she seems to catch up on napping. Yay!