Total calories (approx): 400 (how calories are calculated)
Time needed: 5-10 minutes in the morning
Every component of this bento is made in advance with the exception of the carrot rice. This I made using some leftover rice, mixed with a little grated carrot, a bit of oil, and salt (see carrot rice recipe). In the other compartment I put in two pre-made, frozen and defrosted Panfried chicken mini-burgers, and refrigerator-stock Cooked to death hot and sweet peppers. I used a couple of fresh shiso leaves from the garden as garnish and liner; if you don’t have shiso, just use some dark green leaves of any kind that are sturdy and can be eaten raw (for example cos or Romaine lettuce, Malabar spinach, Swiss chard, even cabbage!) I do like using shiso as garnish, since it’s loaded with nutrients - and every bit of nutriition counts in a small bento box!
I tried to make this bento different from no. 46: it’s more colorful and spicy, to contrast with the soft textures and mild sweet-saltiness of the dumpling-based bento. Planning a bit ahead for varying flavors and textures like this in your daily bento (using the bento planner is great for this) keeps things interesting - something to consider especially if you’re making bentos for someone else. (I have been known to eat the same thing day after day for weeks on end on occasion, but the Guy objects to this kind of eating pattern oddly enough.)
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