Top tier: Japanese short grain rice cooked with a tablespoon of multigrain mix garnished with three shelled edamame, umeboshi plum.
Bottom tier: teriyaki marinated beef rolls wrapped around sauted garlic chives, carrot and sesame kinpira, steamed broccoli, shelled edamame, simmered kabocha (pumpkin).
The teriyaki beef rolls were the star of this particular bento. I’d bought a couple of eye fillet steaks from the Vic Market the other day, but along with the eye, I also got that extra part of the tenderloin that messes with the whole aesthetic of a good mignon. Its just too small to cook as a steak, but too good not to do something with. So I took off the tenderlon, sliced it thinly and wrapped it around some sauted garlic chives and secured it with a toothpick. I marinated the rolls for about half an hour in an equal parts mix of 0.5 tbs shoyu, mirin, sake, sugar, water, and then cooked them under the grill. Mmm…they were really tasty!
