Bento Boxes: Hotate no Teriyaki (Teriyaki Scallops), Kabu no Shoyuzuke (Soy Turnip), Yamagobo (Gobo in Vinegar)

What could be more fun than a bento for lunch?  The answer, in case you're wondering, is nothing.  I actually look forward to my lunch if there's a little box full of goodies waiting for me.  These are two bentos that I made based on recipes from Bento Boxes by Naomi Kijima.  Give them a try and see how much more fun your lunch can be.

Hotate no Teriyaki (Teriyaki Scallops)

From Bento Boxes: Japanese Meals on the Go by Naomi Kijima

5 large sea scallops

1 tablespoon soy sauce

1 teaspoon granulated sugar

1 teaspoon sake

1 tablespoon water

Trim the scallops. Bring the remaining ingredients to a boil. Add the scallops and cook 3 to 4 minutes until well-glazed.

Kabu no Shoyuzuke (Soy Turnip)

From Bento Boxes: Japanese Meals on the Go by Naomi Kijima

1 turnip with leaves

1 teaspoon soy sauce

Remove the turnip leaves, leaving ½-inch of stem. Peel the turnip and cut into wedges. Toss with the soy sauce.

Yamagobo (Gobo in Vinegar)

From Bento Boxes: Japanese Meals on the Go by Naomi Kijima

1 (4¾-inch) piece gobo (burdock root), peeled

⅓ cup dashi stock

1½ tablespoons white vinegar

2 teaspoons granulated sugar

Salt

Roasted sesame seeds

Cut the gobo crosswise into 3 pieces.  Slice lengthwise and blanch.  Stir in the dashi, vinegar, sugar, and salt.  Cook for 5 minutes.  Sprinkle with the sesame seeds.