Are we done with roasting yet? Heck no! It’s January’s “The B.O.M.B” theme! So with that said, today’s featured bento again features two roasted items.
Yes, chicken is main course but there’s no broccoli in sight this time… this greenery is the very cute, mini bok choy! Roasted bok choy? What? Yes, it’s delicious and very easy to prepare. Heat your oven to 425 degrees, place the plain and dry, mini bok choy in a single layer on a dry pan and roast for about 15-20 minutes. Keep close tabs on the bok choy during this process. You want the green leaves to crisp by not get overly dry and brittle. When the bok choy is crisp, remove from them oven and lightly dredge the leaves in a mixutre of sesame oil and honey then sprinkle with salt. (brown rice syrup if you’re vegan). The easiest way to do this is with chopsticks. Pick up each piece by the white bulb part and sweep across the mixture.
I strongly encourage you to cook extra so you can sample a few pieces while they are hot and crispy. So good when eaten freshly made. These will loose their crunch in the bento box but will retain their tasty flavor until lunch. Also in the today’s bento is the sweet miso roasted chicken . Vegetarians and vegans can substitute seitan or tofu with this recipe. I can’t wait to whip up a batch of Sweet Miso Seitan and when I do you know I’ll post the photo. Bamboo rice with beni shoga and cherry tomatoes fill up the rest of Saba Man’s lunch!’
More about the bamboo rice in a future article. Stay tuned… now please go and roast something for your bento box and don’t forget to add it to “The B.O.M.B” !