A tale of lunch, graduate school, and post-academic life
Thursday, August 20, 2015
Sakura 3-Tier Bento #30
Nectarine chunks, kiwi slices, blueberries, cucumber wedges tossed with rice vinegar and sesame seeds, grape tomatoes, carrot sticks, Calrose rice, my first effort at soboro, and scallion tamagoyaki.
Soboro is a heavily seasoned meat topping for rice. It is meant to be presented on top of the rice, but I think it is also meant to be a little more finely chopped or something than mine ended up. I'm not sure what I did wrong, exactly. But it tasted good. This version is made with ground turkey, and I was able to freeze some in my new (so huge by comparison) freezer.