Do you have a favorite food that you don't get to eat often? Mine is dango! It is definitely a special treat and only happens about twice a year. Whenever I'm in San Francisco I stop by the Japanese Tea Gardens and grab some tea and dango. I suppose that I could learn to make it at home, but I love having dango as a rare thing. That way it's something to look forward to for a month or so before a trip.
This dango bento just tickles me. One of my favorites paired with one of A-chan's. She adores soba. I like soba noodles, too. Just not as much as she does. Anyway, it was a lot of fun to make and a lot of fun for her to eat!
In the bento: Rice ball dango, soba noodles, carrot stars, steamed broccoli, crisp fried tofu and plum slices.
The dango rice balls were made by cooking three pots of rice - one plain, one with red food coloring and another with green. You might think making three colored batches of rice is crazy, but it actually is a greatly efficient way of filling up my freezer. It usually happens over a weekend and when each batch is done they are immediately made into onigiri and frozen to make morning bentos so much easier. But back to the bento deets...the faces were made from nori using two different punches, with sesame seeds added to the eyes and sriracha sauce for the cheeks. A piece of fried soba noodle makes the stick of the dango.
2 comments:
Gosh....yummy looking dango ^_^ I love it!
Hello Natikyia, in your post you tell that you freeze the rice. Please give me an advice concerning the way of using the rice after freezing. Do you put the freezed rice directly in the bento in the morning of use or you de-freeze the rice during the night in the fridge ? Thank you. Isabelle
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