Bento 41: Hinomaru bento with kimchi gyozas
Okay, I admit, I’ve not taken the next step of making my own gyozas yet, but it’s most definitely on my list. However, I still had a bag of frozen kimchi gyozas that are really yummy. Something simple was on the menu today as I just came back from my first day at my new job – which is a very bento-friendly place as it’s equipped with microwaves and fridges. Yay! They also do free fruits – which is great. I won’t feel guilty anymore when my bentos do not contain any fruits – like today’s.
Keeping it simple, I made the classic hinomaru bento, pure white rice with an umeboshi in the middle. I had been unable to source umeboshi in the UK, but my trip to Mitsuwa in New Jersey changed that. Yay! I hand-carried my ume and a packed of takuwan back to the UK with me – how desperate is that? So here is it’s first appearance…yummm.
1 cup rice with a medium-sized ume, small gyozas (which I propped on a bed of edamame to raise its height), asparagus spears, zucchini & carrot flowers with sesame seed details. Speaking of flowers, this qualifies for Debra’s B.O.M.B!! If you had not seen it, do have a look, Debra runs the best contests!
My pictures are looking very badly lit today – not too sure why? Need to readjust my settings and light source. And oh, by the way, if you have not noticed, I am using my brand new box! Yay! I love it – it comes with a movable divider and a second layer for the cutleries.