I'm pretty happy with this omega-3-packed bento for MisterMan: it includes butteryaki salmon, mini red kabocha and little Okinawan purple potatoes lightly steamed and then fried in the same pan.
To make my butteryaki salmon:
Heat oiled pan, sear salmon on both sides. Add a T butter and melt, turn off heat, drizzle shoyu over salmon and into hot pan briefly. Remove salmon and serve. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Yummy! There's also mixed rice (black, white, black quinoa, cracked wheat and bulgur) onigiri with cherry tomato, steamed broccoli, romanesco and yellow cauliflower, and tiny purple carrot flower shapes. Fruit section has alternating blood and cara cara orange wedges, along with two cherries in the last corner. I'm so happy to have more colors and fresh produce for bento now that spring is coming / here. Do you feel the same way?
In case you were wondering what my mini red kabocha squashes look like, here's a photo. There's a Cutie next to it for scale. Isn't it cute? ^_^
I am a former research scientist turned stay-at-home-mom of 2 who got started with bento in an effort to help my kids learn that eating healthy and nutritious foods can be fun and cute. I make a bento lunch for my 13yo (8th grader) son & my 10yo (4th grader) daughter every school day, and post the pictures on my sherimiya ♥ flickr photostream. Here in this blog is where I describe each bento, and you'll also get a peek inside our family adventures. Thanks for taking a look, and please let me know what you think ^-^!