Celery Leaves+Shimeji+Shishito greenpepper Stir-Fry, Vegitables and Chiken Nugget
I was lazy yesterday, but worked hard in this morning!
Last night, my cousin stayed at my apartment and I cooked breakfast and Bento for two!
I’m so proud.
I had been cooking “Ton-soku” until she arrived last night.
I made it for the first time in my life.
Just put Ton-soku (raw), warter, ginger, soy sauce, sugar, celery, coriander, bay leaves, red pepper, sake, mirin and vinegar (very important).
Vinegar works well for softening the hard meat of Ton-soku.
I cooked them in the pot 4 hours in total! Actually I turned on the kitchen stove right after I reached home and turned it off before I sleep.
Don’t forget make the boiled egg in another pot for adding it into the Ton-Soku pot.
You can enjoy the tastey boiled eggs, too. (seen in the photo)
She did not need dinner so we ate the finally finished Ton-soku for breakfast this morning!!
It was great. Whole meat became so soft like melting and pieces are easily picked up by chop-sticks.
Yummy!!
Moreover, Ton-Soku is Collagen rich food. I definately try it again for my skin. Why not?
My cousin liked it a lot and I was in triumph.
Gorgeous start of the day.
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mihoo
July 12, 2008 at 11:55 pm
wow, you pack your lunch in a magewappa? here we only see people use it for tim sums at those tim sum stores.
love your blog and your bento ideas
July 14, 2008 at 4:20 pm
Hello allthingspurple.
Thanks for your kind comment.
The containers for Tim Sums look like magewappa, too. I agree.
Those are great because they release the excess humidity of rice and other foods.
So it can prevent the bento from detrioration.
Do you think Tim Sum container can be used for Bento, too?
Are they the ones with the woven bottoms?