Bento n°21: Quick-pickled radish!
Been a long time yes, but I was simply overwhelmed by my internship. I found the time to make this delicious bento though and surprisingly the highlight was the little pile of pickled radish that was actually just an experiment. With some preparation this bento can be assembled in 15 minutes (I used left over zucchini tempura, the only thing I actually had to cook was the stir-fry and the omelet, I also used frozen rice which I unfroze in the microwave).
Contents:
- Japonica rice
- Quick-pickled radish
- Sliced omelet
- Cabbage / spring onion / red pepper stir fry (seasoned with soy sauce only)
- Zucchini tempura
Quick-pickled radish:
- 100g of grated or sliced radish (the red ones make for a pretty color)
- 4 Tbsp rice vinegar
- 1 Tbsp salt
While you are making your bento, start out by grating the radish and combining it with the other ingredients in a bowl, stir well so the salt gets everywhere. Cover the bowl with a plate or a lid and put it in the fridge. By the time the rest is done, spread a cheese cloth over your sink or another big bowl and spoon the pickled radish on it. Wrap the cloth together and squeeze the radish through the cloth as hard as you can so all the excess liquid is removed. It’s ready to be used. While packing it, best put it in a seperate container within the box.
