Egg soboro bento
At last! For a year now I own the Just Bento Cookbook and I never ever made one of the bentos. I did make some of the recipes for dinner, but I never took the time to make a bento, and I still think it takes too long. Anyway, I really wanted to try making one of the soboros from the first time I browsed through the book. Additionally, I had a lot of parsnip left over from another meal since you have to buy a huge package of those if you buy them in Austrian supermarkets, and the parsnip kinpira recipe from the Just Bento website sounded like a reasonable way to use up all parsnips and freeze the result. It turned out to be a huge amount of kinpira, and I do not know if I will make enough bentos in the future to use all of it. Maybe I can find other uses for it as well. But since this is meant to be a bento filler, I decided to go for it and make a very very reduced bento. Nothing but rice, egg soboro and a lot of kinpira to mix into the rest.
The kinpira turned out really well, it is sweet in itself, a little spicy and you can really taste the sesame. But on its own it is not that useful. Now I understand why this is just a bento filler, but I can imagine mixing it with other veggies for a stir fry or something. The egg was really dry after cooking and cooling, I am not happy with it. All in all, it was too sweet as well. Next time I will go for tamagoyaki instead, I like the moist and fluffy texture of it a lot better. Since I have access to a fridge and microwave at work I am not in any way limited to long lasting food in my bento. Too sweet egg added to sweet veggies is not a good combination, it lacks other dishes – something spicy and something refreshing would be nice.