Jack-o'-Lantern Bento

Hi! Today, the high is 75F (24C) but very hot at home in the room... I am sweating!

Guess what! On Saturday I again had body composition done at gym. Believe it or not, in another 4 weeks, I lost a pound of muscle and gained 0.6 pound of fat... I'm going a wrong way! An instructor told me that it could happen if I got used to work out! He says I need to concentrate on my menu... I thought I could get in shape if I go to gym and get it all done :( Nothing is easy!

Anyway, I am still losing the contests. I thought my Jack-o'-Lantern Bento was a good idea... It's face is an egg yolk. I drew the face by cutting nori sheet.



It was a busy day at work. I am drowsy now! Hopefully, see you tomorrow again ;)

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Portrait Bento

Hi! It is again nice and sunny today. The high will be 71F (22C). In autumn, we have clear sky! Yesterday, on TV news, I learned 2 things that I've been wondering for a long time but didn't go far enough to find out. One is about the clear sky I just mentioned. I always thought that the sky in summer is foggy and they said that is because of the warm humid air from the south. In autumn, the cold dry air comes from the north which lowers the amount of vapor, makes the sky blue.

Another thing I learned was about artificial nails! Until I started to cook, I used to wear those. I glued them on my nails and wore them about a week. However, one day I realized there was green stuff under the nails when I removed. Mold?! I didn't even search but it was as suspected! I saw on the news that it can happen and some people have spoiled their nails! How scary!!!

Back to my topic! I will show you something funny today ;) Do you know bento? Bento is a home-packed meal in a lunchbox. Usually packed with rice. I don't make bento often, but one day I made it for my boyfriend for dinner (because I was sure he doesn't want to take this with him for lunch at work!). Can you tell what this is? It's my boyfriend's portrait! Ha-ha!!! I drew it with seasoned kelp. The face is 3D because I piled the rice.

I think I'd better write my post in the morning. No drowsiness. Ha-ha ;)

Okay, have a good day!!!

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Anchovy Garlic Tamagoyaki

Yesterday I quickly left the office on time. I was thinking of shopping gym shoes but I didn't and went home. And that was right! Suddenly, thunderstorm arrived!

Today, I will write about my unique tamagoyaki! 2 people have tried it and said good! It goes good with white rice!

Tamagoyaki (dashimakitamago or atsuyakitamago) is a Japanese rolled omelet. It is often served for breakfast with white rice and miso soup. Also, it's one of the most popular dishes for bento (lunch box).
My mom makes sweet tamagoyaki, but some people make salty one. The flavor differs from house to house. In addition, to make it colorful, we sometimes add fillings in it.

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Anchovy Garlic Tamagoyaki

Difficulty: Easy
Time: 10min
Number of servings: 2

Necessary Equipment:
tamagoyaki nabe (rectangular omelet pan) regular frying pan is okay if not available
makisu (bamboo sushi-roll mat)

Ingredients:
2 eggs
1 garlic cloves
2 anchovy fillets
olive oil
parsley flakes

Directions:
1. Remove core and finely chop garlic clove. Chop anchovy fillets as well.
2. Heat olive oil in a frying pan, add garlic and anchovy (1.), stir constantly until fragrant or beginning to turn golden. Turn off the heat and allow them to cool slightly. Be careful not to let the garlic burn!
3. Beat eggs in a bowl, add cooked anchovy garlic (2.) and mix well.
4. Heat a tamagoyaki nabe (or a frying pan) on medium heat, oil the pan, pour 1/3 of egg mixture in the pan and spread over the surface. Cook it until half done and roll the egg toward one direction. Move the rolled egg to one side, oil the empty part of the pan and pour another 1/3 of egg mixture in the space and under the rolled egg. Cook it until half done and roll the egg again. Repeat these until the omelet becomes thicker.
5. While it is hot, shape rolled omelet into a rectangle using a bamboo mat, allow it to cool it down.
6. Cut it into thick (about an inch) pieces, sprinkle parsley flakes.

My original recipe in Japanese is here.
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Cooking is an experiment!
Have fun!!!

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