is my last bento for the year, as I'll be on vacation
from work next week. Hooray! For the occasion I've made
a Chinese dim sum treat that's also popular around the
Chinese New Year: sesame seed
balls. They're sweetened rice flour balls with anko
centers, rolled in sesame seeds and deep fried until
they puff up. Yum!
And for the main part of the meal, there's marinated,
stir-fried shrimp, a boiled egg, edamame,
and rice with umeboshi.
That's the last of the umeboshi I have, and surprisingly
enough I actually developed a taste for them. I don't
like them by themselves, but tearing them up with chopsticks
and mixing them with the rice adds a nice tang.
Happy new year!