What a difference a week makes…last weekend was a whirlwind with a house full of guests and this week there was only me (and 2 kitties) while Saba Man was out of town. We’re kind of on a regular bento schedule again so I’m kicking off the next work-week with this baked salmon bento.
Baked salmon with simple salt and pepper spices, white rice topped with beni shoga (pickled ginger), sautéed in a light teriyaki sauce with pine nuts and of course tomatoes! It wouldn’t be a “hapa bento” without cherry tomatoes somewhere!
Speaking of tomatoes…I bought two tomato plants each about 3 feet high. I’m hoping that they’ll bear fruit later this summer so wish me luck! Or I should say, “wish the tomatoes luck” as I do not have a green thumb.
I also bought a cute little basil plant because I hate running out to the store to by basil whenever I need some fresh stuff! I’ve been told that they are easy to keep going and I can even bring the plant inside during the winter for even more everlasting fresh basil leaves!
Here’s a shot of them today…I’ll try and remember to keep track of any fruit and record their progress here on the blog. I ‘m excited that maybe someday I’ll have homegrown tomatoes in my bento!