I quite like dishes like pan-fried chicken nuggets, Chicken Kijiyaki (tomorrow's bento ^^), Chicken Kara-age or the Fried Shrimp as the meaty part of my bentos... But somehow the fried foods never stays crispy after a few hours in a bento box. I always let everything cool down completely before I put it in the box or before I close the lid but still... I mean, I don't expect my chicken to be super crispy, but it would be nice if it had a little crunch instead of being a little soggy. Does anybody have a trick? Maybe I am doing something wrong?
On a different note, I love this purple powder that comes on the rice in some Japanese restaurants. I think it's the same stuff I see in the pictures of Toyama's bentos (the one in the bright blue boxes from the "Great Bento Ideas: One box, infinite bentos" article). I really like this "powder", can you please let me know what it is called or what's in it? They have different rice seasonings in the Japanese Grocery store I go to, but I don't know which one to buy.
Thanks so much,
|Sesame salad dressing||Supertaster||9||1 year 34 weeks ago|
|Authentic paella?||maki||10||1 year 35 weeks ago|
|IMPORTANT: If you have a blog on JustBento...||maki||2||1 year 38 weeks ago|
|Shiso - uses for this herb||Loretta||0||1 year 40 weeks ago|
|Fuki (Japanese Butterbur) Tsukemono Recipes||kumo||5||1 year 40 weeks ago|