Here are the bento boxes I prepared today for lunch and afternoon snack. I wanted something easy to eat on the go as I wasn’t sure if I would get a chance to sit down at a table. In the end I found that dipping the okonomiyaki in the two little mayo containers isn’t quite ‘on-the-go’ eating, so I ended up munching the finger food in the afternoon snack box for lunch (whilst walking!) and having the okonomiyaki much later on when I finally had a chance to sit down somewhere. The bento lunch strap on the afternoon snack box was quite fiddly to manipulate whilst walking, will have to remember that for future ‘on-the-go’ meals – which are obviously not recommended for healthy digestion :P!
Lunch (in 870ml Lock & Lock box)
1) Okonomiyaki (yam, plain flour, 1 egg, dash of milk [to replace dashi as overshot my dashi limit, it made me itch the other day], cabbage, bean sprouts and chopped squid). Separated from rest of food with decorative plastic divider. Further notes on my okonomiyaki experiments here.
2) Cut-up Packham pear in silicone baking cup.
3) Green container: Japanese mayonnaise mixed with fresh, grated wasabi root; orange container: Japanese mayonnaise mixed with organic ume (plum) paste. I realise commercial mayo doesn’t fit in with my attempt to avoid processed foods, so I limit myself to a miniscule smear of it on each piece of okonomiyaki.
Afternoon snack (packed in two-tier container with felt bento strap, all from Daiso)
1) Onigiri with salt and nori, no filling.
2) Steamed pumpkin sprinkled with furikake, in silicone baking cup.
3) Home-made wheat germ corn muffin in silicone baking cup (for presentation purposes only – it was baked in a normal, metal muffin tin with no paper liners).
[...] Squares of okonomiyaki made with squid, as I mentioned here. The slightly fishy taste of squid gives a stronger flavour to the dish, just be careful not to [...]