basic method here) using shiitake mushroom, baby bok choy, Chinese sausage and kabocha (as I did in this bento here). Actually, today's bento looks quite like that last one from 6 months ago, doesn't it? Well, if it works... I like to add in colorful vegetables to increase the nutritional value and make it look appetizing. Since the rice is cooked in chicken broth and the sausage is tossed in during cooking, the rice is infused with lots of flavor. I topped with star-shaped Okinawan sweet potatoes. In this LunchBot, there's also steamed broccoli, peapods, carrots, pluots, strawberry, and cherries.
In other news, Happy Little Bento blog got a writeup on PBS.org by Alice Currah of SavorySweetLife. The article is called "Bento Lunches For Kids", and you can take a look at it here. I hope it gets a lot more parents interested in preparing healthy and nutritious bento lunches for their school-age kids this year!
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