About the Omurice x Mackerel Tomato Sauce Bento
This morning, when I opened my bento box, I even thought to myself for a second,“Wait, what kind of bento is this?”
I put an egg on top of the ketchup rice and pour mackerel tomato sauce over it.
In other words, it's a combination of omurice and mackerel. Even though no one asked me to, I get unnecessarily excited when I come up with these mysterious combination techniques. This is the
second installment of Costco mackerel. I can't remember what the first installment was right now, but anyway, it's the second installment.
Mackerel is coated with potato starch and grilled. I feel like doing this makes the skin crispy and prevents it from getting too soggy even after absorbing the sauce. It's just a feeling, there's no particular scientific basis for it.
I put the green peppers and shimeji mushrooms into the pan and simmer them with the mackerel in the tomato sauce.
The kitchen filled with a tangy scent, and there was a moment when I was convinced, “Oh, this is definitely going to go well with rice.” Nothing really changes just because I'm convinced, but these small convictions support me in the morning.
The ketchup rice is red as usual. Or rather, it's more of a pinkish-orange, and every time I see it, I think, “Is this really just the color of ketchup?” but I've decided not to look into it too deeply.
I gently place a thin omelet on top. If the egg tears and the rice peeks through, that's fine too. Some days are like that.
To finish, I dump the mackerel tomato sauce on top. The green of the peppers provides a modest touch of color, and I get at least a sense of satisfaction that “I included some vegetables.” As I closed the bento box, I suddenly thought,
“What should I do for the third installment?” No answer came. I closed the lid without finding one. My husband finished it all again today. No comments. 🍱 Today's bento memo: - Ketchup rice, thin omelet - Mackerel (Costco), potato starch - Green peppers, shimeji mushrooms, tomato sauce
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