Pampkin+Ganmodoki Nimono, Crispy Chicken Skin, Kinpira and Salmon Flake Bento
It is dissapointing that the shake flake looks very tacky with gaudy pink color in this photo.
The baby leaves are from the planter container at my veranda!
All the things cooked last night except for kinpira. I even prepared another chicken breast ham. It has been salted and sugared last night and supposed to be boiled tonight. The chicken breast ham cooked last time received quite good reputation among the people (my parents and a friend of mine) who visited my apartment last weekend, then I got even highly motivated to make another one!! I used Krazy Salt to rub into instead of normal salt at this time.
The crispy chicken skin cooked with konbu +greenpepper in today’s bento (at the upper left) is a byproduct of chicken breast ham. Konbu is actually second hand use from the dashi broth of nimono. Konbu become also interesting in taste and bite during the rather deep stir-fry.
Juicy “ganmo” is next to chicken skin. Ganmo, pampkin, shimeji and greenpepper boiled in dashi, seasoned with soysauce, sugar, sake and little sesame oil.
Then, tomato, welcome back!!
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