Since I got a fresh fillet for sashimi of bonito at my supermarket today's lunch came out a teriyaki bonito bento. I did a bit different thing than usual. I seasoned it with Usuta sauce (Japanese Worcester - shire sauce) in place of my usual tariyaki sauce.
Slice binito into easy-to-eat size pieces, then dredge in flour and pan fry.
Soak them in Usuta sauce for about 5 minutes.
Pack rice in a bento box, then put some julienne lettuce or cabbage over the rice. Then put the sauce-soaked bonito onto the lettuce rice bed. Really fresh bonito doesn't smell fishy at all so you could get much nicer and healthier teriyaki than meat. It's good as a sandwich filling as well.
I decorated the bonito with some mayonnaise, green onion, and torn umeboshi because teriyaki stuff itself looks too plain. But I don't like to use any garnishes that don't go with my dishes only to make bento look fancy.
I made scallop salad for a side box, which contains torn lettuce and shiso leaves, fresh-picked Aiko tomatoes and sugar peas, and quick-boiled scallop. Fresh shell-on scallops are available cheaply now. Who could miss it? That't why I made seafood curry yesterday.
In the meantime, we went to Harvester Yakumo, a farm restaurant located in south Hokkaido. It was originally opened under the direct management by Kentucky Fried Chicken as a experimental farm and restaurant. Now although KFC has backed out of the management, you can still enjoy the beautiful location and goodies they serve. More photos on flickr.