Previously I turned Ochazuke into a Bento, and as I really enjoyed having this for lunch, I made a repeat version today.
I’m also still attempting to avoid getting a cold, so made my lunch extra healthy by adding lots of vegetables this time, broccoli, spring onion and carrot (flowers).
The broccoli and carrots were briefly blanched before packing, as the hot tea alone wouldn’t cook them. I do like crispy veggies, but there is a difference between crispy and raw! The veggies were packed together with the salmon and spring onion and stored on top of the rice in the larger container. See my previous post on how I packed the Bento.
You will probably see a few more of these lunches as I love Ochazuke. It has also really turned into Autumn here in London,so I am craving hot food for my lunch.