Koreanese bento #20: Making do

Chicken and apple mini sausages and cucumbers over white rice with peas; cilantro tamagoyaki (omelette roll), steamed cauliflower, grape tomatoes and veggie flowers on a bed of baby spinach leaves.

After an action-packed weekend of friends and family, academics and a capella, my fridge is looking pretty bare. So between my last few eggs, some cilantro on the verge, leftover rice and an old bag of frozen mini-sausages, I cobbled together this bento. Not too shabby, if I do say so myself, though I’m looking forward to going to the grocery store tonight.

4 thoughts on “Koreanese bento #20: Making do

  1. Looks very neatly done. Mini sausages and tamagoyaki should always save the day, I think. Enjoy!

  2. I love your arrangement. Very pretty. Cute lil’ sausages too.

    Also, I find all your bentos vibrant; rich in color, texture and variety. I love the term “Koreanese” Heh… may I borrow that?

    • Debra, thank you! I’m still trying to get the hang of this bento thing, but I love it so! You can be Koreanese whenever you like. Hapa love!

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