In this bento: udon noodles tossed with a soy vinaigrette, two little quail eggs from Triple T, orange cauliflower, slices of cucumber, baby carrots, two teriyaki chicken meatballs from Aidell's, snow peas from Triple T, two french radishes from Ortiz Farms, and a few green grapes.
I don't normally use picks, but these little chick picks were perfect for an Easter themed bento. They are soooo cute! The soy vinaigrette has: soy sauce, mirin, rice vinegar, freshly grated ginger, lime juice, toasted sesame oil, sugar, pepper, and Persian Lime Olive Oil from Stonehouse Olive Oil. Really yummy!
Happy Easter weekend, friends!
Very Organic Natural looking, I like it. The noodles look like a nest, I love that; you've given me some great ideas!!
I'm not sure about the quail eggs. Do they taste different than normal ones? I've seen them at the store and just stared at them. I'm sometimes afraid to try new foods. I lived in AZ for 20 years and I've seen Quails a lot. They're beautiful, but so are fish. :/
キャサリン, thank you for your sweet comments! I was nervous about trying quail eggs, too. But honestly, they have very little flavor at all. They taste like chicken eggs, but more mild. The nice thing about quail eggs is that they don't cost much (or shouldn't cost much). I find them at the farmers market or at my local Asian market for about $1.50 for 10 eggs. That's not a big expense to try something new. And they are so tiny and cute for bento boxes. I hope you give them a try!ReplyDelete
Your bento looks very tasty ^-^ReplyDelete
Yesterday, I also have a bento made with chick in the nest. The post about comes until tomorrow.
I would have guessed that it was a giant olive!ReplyDelete
Danke sehr, Mokiko! Quail eggs are very versatile.ReplyDelete
Ha, dragonmamma! I tried dying quail eggs again this past weekend and apparently I only need a few drops of dye, not 17 like I used here. Sheesh.ReplyDelete