Koreanese bento #15: Keeping it simple

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A ring of blanched broccoli florets and bell pepper "spare parts" lines my oyakodon (chicken and egg donburi). A bed of multigrain rice sits below.

There are some lessons that you are supposed to learn again and again. I think keeping it simple is one of them. I tried cutting out all sorts of fun shapes from bell peppers: dolphins, whales, flowers … But, really, I’m feeling more somber than that.

So instead, this simple bento brought just enough sunshine into my cloudy day.

Thinking of all the folks in Japan …

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