The cheese sunglasses with nori lenses are resting on a "sandy" bed of soboro (a.k.a. crumbled cooked meat.) This is turkey soboro. I also have cucumber skin palm fronds, and an orange pepper coconut (it could be a sun, I wasn't really sure), and there are waves of steamed cauliflower washing up on the beach, with a sea of blueberries behind it.
Recipe for Turkey Soboro4 oz ground turkey meat
1/4 cup minced onion
1 tablespoon mirin (or dry white wine)
1/2 tablespoon rice vinegar
1/2 tablespoon sugar
1/2 tablespoon soy sauce
a few drops of toasted sesame oil
freshly ground pepper
Combine ingredients and cook over medium heat until cooked through and moisture has mostly evaporated. Makes enough for one bento box lunch.
I must try this turkey soboro--I can tell its a winner! You take on this month's B.O.M.B. challenge is so creative--nori for the sunglasses is perfect, how did ya come up with that?! And a blueberry sea sounds so poetic and cooling...:)
ReplyDeleteLove the sunglasses! What did you use to cut them out with?
ReplyDeleteThanks bentobird! I have read a few things about soboro, and it seemed like the perfect choice for this bento. This one is super easy to make, and would also make a good filling for onigiri.
ReplyDeleteHi Genetta! The sunglass cookie cutter is one that I picked up at Sur la Table. The nori "lenses" were cut out by hand.
hey! thanks for the follow! i LOVE your blog. I am totally following you back now!
ReplyDeleteThanks Kelly! I found your blog last night and the title of it just killed me, so clever! Crouching Mother, Hidden Toddler. BRILLIANT! I look forward to sharing lots of fun bento.
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