Salmon teriyaki with vegetable stirfry and steamed rice, tomato and pea sprouts decoration.
I make my teriyaki sauce myself with Mirin and Japanese soysauce in about equal amounts, a spoonful of honey (I think orange blossom honey would be phantastic! I have to get me some to try) and fresh crushed garlic and ginger. Instead of marinating, I just ovenbake the salmon in the sauce, drizzling it with sauce every now and then while the rice cooks. Today, I also baked a small red onion, chopped into eights, together with the salmon – it was delicious! Will have to try more vegetables.
The vegetables are red onion, bell pepper, zucchini, eggplant and sugar snap peas that were simply woked in a bit of neutral oil (with a drop of sesame oil added for taste; if I only use sesame oil it will get too hot and start smoking) to preserve their individual tastes. The only spices added are fresh chopped chili and a bit of salt – the BF says that glazing them with the teriyaki sauce would have been nice, but I wanted to make a counterpoint to the intense salmon and the rice which will be dipped in the sauce. Oh well, tastes differ.
There is no fruit or dessert – in fact the amount of fruit in my bentos has gone down quite a bit since I took up bentoing again. This has a reason – my new work has been providing me and my colleagues with a delicious fruit basket every morning to increase our energy! Since I’m now a contractor and no longer work in the office though, I might have to add fruit again. For now, I am making do with fruit smoothies for a commuter’s breakfast every morning – I’ll be reporting on my success with them very soon!