We are midweek here in Japan, but since I have time
As I mentioned previously, I will not be eating school lunches for personal reasons, so I will be making lunches each week. Hopefully I will be able to keep myself organized enough to continue making healthy ones.
So, let’s go over what all is in this bento, shall we? In the top box we have a green bean & fried tofu dish made with no extra oil (used the oil already in the fried tofu to cook it all), Japanese sweet omelet, bree cheese, vegetable eggroll, and two strawberries. The bottom contains white rice with a pickled plum in the middle and stewed eggplant, paprika, and salmon.
This week, I shall share one recipe with you, and that will be….
Stewed Eggplant, Paprika, and Salmon
2 salmon fillets
1 red paprika
1 yellow paprika
1/2 cup of dashi
1 tablespoon of soy sauce
cut up the salmon into bite sized pieces and brush them with cooking oil
toast the eggplant and paprikas in a toaster oven for 5 minutes or until soft.
In a saucepan, mix together all wet ingredients (I actually added a bit of corn starch to thicken it a little)
slice eggplant and paprika into bit sized pieces and add to the saucepan for a few minutes.
grill salmon in the oven for 3 minutes and then add to the saucepan for another 5 – 10.
Rating out of 5