After making my “Summer Rice” bento, I want to experiment more with using food to naturally colour the rice. This time, I got the inspiration from the cascading colours of purple ginger flower and hydrangea.
I tried to create the cascading effect in the rice using purple sweet potato, its not perfect since its my first trial. Hope I will get better after several practices. I shaped a flower by layering tomago, white miso paste and simmered tanslucent daikon. Simple and clean taste.
Summer Garden Bento
Cascading coloured rice
Mix mashed steamed purple sweet potato and plain rice
Thin tomago, simmered daikon in light vegetable broth, white sweet miso paste, carrots, mint leaves. First cut out the flower from cooked daikon and tomago using a flower cutter. then Place first layer daikon, followed by a little miso paste, then tomago, repeat the layering again til the desired height. Then using a different flower shaped cutter to cut out the final top layer before placing the petals. Cut flower petals out of steamed sliced carrots and cooked daikon. I don’t have a petal cutter, so I cut it out freehand. Arrange the petals and the mint leaves using a little white miso paste.
Lentil & Quinoa Patties
I made these from the leftover mix I had for my husband’s bento this week (see my post here for recipe). I interlaced the patties with fresh sweet pineapple slices. The combined taste of the patties and the pineapple two goes very well together. Refreshing
Tempeh (Fermented bean cake)
I lightly panfried the tempeh til golden brown.
Grilled vegetables include Nasu(eggplant lightly salted) and Shishito (Japanese green chilli lightly salted)
Minty Cucumber Radish Salsa I made this week for my husband’s bento (see my post here for recipe).
Cucumber Tempeh Roll (see the first photo above)- simply wrap tempeh, shredded carrots, chives and the leftover daikon in a long thin cucumber slide with white miso paste for taste.
Going to enjoy this bento all by myself today. Om… ♥ς(σ∝σ)ς♥