hapa bento

As mentioned in yesterday’s Thanksgiving Day post, Saba Man and I chilled out without any agenda.   We spontaneously ended up at House of Hong, a landmark Chinese restaurant in Seattle’s international district, after enjoying  a very relaxing  massage at the Da Tang Foot Spa!   Which in hindsight was the correct sequence:  massage first, feast second.  There’s no way I could lie face down after eating the  feast.  The portions were large, a good thing for us bentoists.  Huge platters of food were brought to our table, enough to fill both a  Thanksgiving appetite and a take-home box.  

Here’s how I packed our four sectioned bento box.

Red: Brown rice with toasted black sesame seeds and umeboshi.
Yellow: Fried Tofu with black mushrooms and broccoli.
Green: Buddhist Delight-various fungus, straw mushrooms, snap peas, baby corn, carrots.
Purple: Simmered saba with fresh green onions.

The yellow and green sections have the veggie leftovers from last night’s meal.  The brown rice I cooked, the mackerel (saba) is from a can then simmered with a soy ginger sauce and topped with fresh green onion.  Am I the only one who feels guilty about using canned meats and  continue to cook meals with it anyway?  I must not feel too bad about it as there’s a whole school of tuna, sardines and  mackerel stacked in my pantry.  :)  

I ate the remaining tidbits of veggies so there no more leftovers for the next bento box.   So I promise that I’ll be posting more recipes, even some with meat so you don’t start thinking that  this blog is for rabbits only.

If you like this style of bento box, I’m giving one away.  The details are on the contest page.