first day of skool!

mushroom kamameshi wrapped in egg

beachcomber spareribs, baby bok choy, carrots

so, the egg hobo bindles wuz something i saw on a japanese tv show. much harder to make than the lady made it look! i used my small frying pan to make the egg wrapper. the thinner it is, the easier it is to wrap! i 4got to add salt, so i just hoped eating it with the spareribs would be saucy enuf. 

you cannot see it, but the inside of the bindle is homemade kamameshi! just combine 2tbs shoyu, 1tbs sake and 1/2tbs mirin to make the sauce. add that to two cups of rice in the rice cooker with the proper amount of water, and then just add whatever you want. i added 6oz of mushrooms and half of the large carrot diced up into teensy pieces. i didn't add salt cuz i thought the shoyu would be salty enuf. amazingly, it ended up tasting exactly like the kamameshi brand i like, except that it wuz not salty enuf. so i suggest you add salt. i used 1tbs of rice to make tiny onigiri, put that in the middle of the egg, gathered up the edges as if sealing gyoza, and tied it with a blanched green onion cut in half lengthwise. 

the spareribs recipe is in the hongwanji cookbook, volume 1. i made it in the toaster oven, which only took half the normal time to cook. as you can see, i wuz not prepared, so they turned a little koge. *oops* the baby bok choy and carrots were just blanched with a teensy bit of salt.

it turns out this wuz a lot of food. shmantz wuz able to eat this for lunch and dinner! that turned out well since he stayed at skool til 8:30pm.  plus, i think his bentobako is bigger than our double-decker ones.