Yesterday I was home late after an appointment for work in Amsterdam and visiting a friend with a new baby, so I went to bed immediately without making preparations for my bento. Consequently I found it difficult to get out of bed this morning ;) So bento #62 was made in a hurry — I even forgot to photograph my honey stick.
What would we do without mobile phones? ;)
Bento #62 contained:
- cashews with herbes de Provence
- edamame with sea salt
- smurrie-egg (egg with curry, tomato, paprika and parsley)
- bed of lettuce
- honey on the side (gingerbread topping)
Edamame is really easy to prepare, especially frozen ones — and there are no (or hardly any) fresh beans available in Holland. So check out the freezer of your local Asian store.
- Bring water to a boil; for fast cooking I use my water cooker and then pour the boiling water in a small pan.
- Add a little salt (this can be omitted because of stage 5).
- Put in the edamame and boil for 3-5 minutes.
- Drain and cool down quickly by pouring over cold water (or throw the beans in cold water).
- Sprinkle thoroughly with freshly ground sea salt.
Yes, I know too much salt is unhealthy, but I normally don’t use it a lot and I eat pretty healthy anyway, so I don’t worry about my salty edamame. The salt on your lips is so good when you suck the beans out of their pods… Sounds yummy? ;)
Each time I have to choose again between putting whole beans in my bento or shelling them. Without their pods they (obviously) take less room and they are nice & shiny. But.. they dry out quickly as well so considering taste it is better to leave them unpeeled until the moment of consumption.