Sequestration Meal #248


This was a pretty easy bento, because a lot of things could be prepped ahead: Steamed rice with shiso furikake, a simple cucumber-carrots salad, some corn salad, and gochujang tempeh from Lazy Cat Kitchen.

For the cucumber-carrot salad, I cut some carrot and cucumber into matchsticks and salted them, then set them over a strainer while I prepped everything else to let the water draw out. After a few minutes, I tossed them with a bit of rice vinegar. A black sesame seed garnish finished it off.

For the corn salad, I mixed thawed frozen corn, some chopped grape tomatoes, and scallions with a bit of Vegenaise and salt and pepper. I garnished it with some of the green part of the scallion.

Both of these were important to have with a main dish as spicy as gochujang tempeh! I didn't make the pickled slaw from the original recipe, but I could see that going with this well, too. You need something to mitigate all that heat. What I had was good, too, and also pretty effective.


  1. I love all the variety, and definitely want to make that corn salad!

    1. It somehow feels very Japanese to me, and I don't know why. Maybe I saw someone do it when I was watching some soothing bento videos? I don't know. But there are a lot of mayo-and-vegetable sides in Japanese bento, in any case.

  2. Such a cute and colorful bento!


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