Dan Bites

Yuki did the cooking last night. There’s a popular bento dish called Sanshoku Bento, or three-color bento. It’s basically rice topped with some sort of ground meat, scrambled eggs, and some sort of vegetable. Hence, the name three-color. Drawing off of that, she ended up doing Yonshoku, or 4 colors.

For the meat we picked up some really good ground beef. Whole Foods had 85% grass-fed on sale, so we took advantage of that. She cooked it up with some garlic, ginger, sugar, soy, sake, mirin, and a little sesame oil. Not sure what measurements she used though.

For the eggs she simply scrambled a couple.

We had a Chinese eggplant in the fridge that needed to be used up, so she cooked it in soy, sake, and mirin.

For the green she used two vegetables. First, she boiled some broccoli. Then she wilted down some spinach in a little bit of soy sauce.

Not wanting to waste the broccoli water, she added the spinach juice to it and then boiled some mushrooms, carrot slices, green onion, and wakame in it for about 10 minutes or so. Then she added a little soy sauce and just a touch of sesame oil. Just before serving she mixed in about a tablespoon of miso.