Bento Day 3 - Pesto Torikatsu with Summer Cool Down Salad

Day 3's bento was a bit bleak! I just pulled it together haphazardly. I had no idea what to match with my pesto torikatsu, and I didn't want to repeat any of my bento food items yet.

I was excited to make this bento for one thing, I bought my first set of rice molds! Well, it's actually just one shape - a triangle, but I'm pretty glad I now have a mold for my bento :)

Day 3's Menu, like I said, was put together haphazardly, but the blend of flavors were still considered. Actually taste-wise, my previous bentos were much more yummier. Only the salad in this bento had this oomph factor.

Day 3's Bento Menu:
  • Plain Onigiri with Bell Pepper garnish
  • Pesto Torikatsu
  • Summer Cool Down Salad
My plain Onigiri was just freshly cooked rice, then I added about 1-2 tbsp of apple cider vinegar to give it a little flavor. I then molded it in my newly bought onigiri molds. I let the rice set for a few minutes and then seared it in a pan with very little oil. After cooking one side for a few minutes, I flipped it then coated the seared side with Lee Kum Kee Soy Sauce (The green one, best for seafood). After a few minutes, I flipped the onigiri again. The side with the soy sauce is now being seared again. I coated the top side with soy sauce too and flipped the onigiri one last time before removing from the heat. I garnished it with a triangular-shaped bell pepper.

My Pesto Torikatsu is again bought from SM Supermarket. I was surprised with the flavor of the torikatsu. I wasn't expecting it to have a distinct pesto flavor, but it did. I was really pleased with the flavor. It blended well with my summer cool down salad.

The Summer Cooldown salad was actually just something out of whim. I had no idea what to do for veggies. I also wanted the veggies to have a great color to liven up my dull looking bento. I looked at our veggie crisper and saw that I still have a few left veggies like carrots, baby corn, sweet peas and bell peppers. I wasn't in the mood to saute them, nor did I have the time, so I thought I'll just use carrots which can be used immediately. I checked our fruit crisper and saw that we have several bags of mangoes, so I thought, "Hey! This could be an interesting salad!". I could almost taste the different levels of sweetness that the carrots and the mangoes would give out! How refreshing! I also added a dash of apple cider vinegar to prevent them from browning, and to blend the flavor of the salad with the bento. I called it Summer Cool Down Salad because the colors were so festive and bright like the summer, and yet it's so refreshing! It's best served cold.

2 small carrots or 1 medium carrot, cold
1 large mango, cold
1 tsp-1 tbsp apple cider vinegar

  1. Grate the carrots and mango
  2. Slowly add the apple cider vinegar
  3. Toss the salad
  4. Refrigerate if you won't use it yet. Will probably keep for 2 days
Serves 4

My Bento Story
This so far isn't really good. Aside from the salad, everything else didn't give an oomph, nor looked very appetizing. I wasn't able to dress up my bento well, add the fact that I almost grated my thumb! It was a tough job to grate carrots and my finger won't stop bleeding!

In placing the food in my bento, I wasn't really paying attention on how to put the food items in. I was just careful to separate the salad since mangoes are juicy and might juice around the box. Lacking proper bento paraphernalia, I just folded a soft-drinks plastic bag and placed the salad inside.

The bento wasn't filling nor was it satisfying, but I guess it's better to have food than none at all


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