Post number five for my ventures in Japanese cooking and making the infamous bento box.
So I’m about to write something that I normally won’t write. I used pork for a recipe. I typically substitute turkey tenderloin sliced very thin, but honestly I couldn’t find it at the farmer’s market I went to. I decided to say hello to my little piggy friend and see how it taste to then compare my turkey tenderloin next time. Pre-warning about bean sprouts….they can go bad fast, so buy fresh and make it within a couple days of purchase. I loved these little russet potatoes that accompanied the recipe. Having potatoes and rice in one serving was a little more carb heavy then I like. This bento diary process and I wasn’t going to steer to far from trying to create this bento box by Makiko Itoh in her book Just Bento Cookbook: Everyday Lunches To Go. This is one of the first times I had hardly any changes. I would say this has been my least favorite bento so far, but it still made my husband happier than a pig in shit. As I would assume most of my readers do not want to eat the “other white meat” so look for thinly sliced pork tenderloin at the grocery store and let me know how you like it. I will repost about how I tasted the difference after I’m finished with making EVERY BENTO RECIPE in this book!
Ginger Pork Bento pg. 31
- Substituted white rice for brown as usual.
- I made my cauliflower in the microwave by cooking it with a little bit of water and plastic wrap over a glass bowl for 3 minutes. I just couldn’t bare using another pot for a quick steam item.