One thing I like about cooking for bento is the single serve aspect. While it is difficult to downscale some recipes at times, you get a better chance to experiment on new dishes. That way, if it doesn’t turn out the way you want it to, it’s not difficult to finish it yourself.
A classic example is this enoki dake wrapped in bacon. A popular appetizer in Japanese restaurants, this is one recipe I haven’t perfected yet. I used to pan-fry this, letting the bacon render its own fat until browned but I found it a tad oily. I figured I’d try cooking it healthier by leaving it on a wire rack in the turbo broiler, as recommended in one of my cookbooks. Unfortunately, the enoki dake browned too fast, even before the bacon had a chance to crisp up. Mostly fail, but since I was the one eating, I didn’t hear any complaints.
To make up for the sad enoki dake, I brought along smoked tanigue, a local, meaty fish that soaks up the smoked flavor so nicely. To go with it is some Dill Sauce, packed in the Hello Kitty Mayo cup. I bought both tanigue and dill sauce from Santis. More good eats from them, yum! Then, finally, some grapes.
Also included in this meal is a chunk of baguette, pre-sliced just until the edge so it would still stick together as a loaf. I used one of my onigiri boxes; the triangular dome top meant for onigiri is just perfect for a small loaf of bread. And you thought it was a single purpose box?