Once
again I assert my hardcoreness in the English-speaking
bento community. Today I have unagi
no kabayaki, which is grilled eel on rice. It isn't
as weird as it sounds - eel is a kind of fish, after
all, and I cooked it the way most Japanese do: I bought
it precooked and just baked it a little. And we have
simmered taro root, which
is somewhat potato-like, but different enough in flavor
and texture to be worth it. And there's some shelled
edamame, which the package
said to microwave on high for 2-3 minutes. I did that,
and they turned out... well, overdone and hard, as if
they were trying to be peanuts. 1 minute on 50%, however,
cooked 'em perfectly. And finally, there's some an
pan made with cafeteria roll dough.
Wanna talk
about it?
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