Monday, August 14, 2017

Sakura 3-Tier Bento #60

Garlic spinach/tomato/mushroom saute, some kabocha I had in the freezer, Asian garlic tofu, blanched broccoli, and steamed rice topped with black and white sesame seeds.

It's been too long since I last used this box! It's such a pretty one.

The kabocha was made a long while ago, and I realized, pulling it out of the freezer, that it was prepared in dashi stock (which is tuna). I then realized that I still have most of a jar of dashi granules. Well, we're getting there. But if you make this meal without the dashi stock for the kabocha, it's vegan.

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