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Bento number 11 is another very simple bento. However everything in this bento with the exception of the boiled egg was seasoned with Hidden Valley Dip Mixes. I like using these mixes because they are very quick and versatile. This bento consisted of dill season rice, dill season tilapia, seasoned green beans and a bowled egg.
First off I used rice from my bento stash. I measured out 1 cup and placed that in a microwave safe bowl with 2 tablespoons of chicken broth made from the last time I cooked chicken and about 1/4 teaspoon of Hidden Valley Dip Mix Harvest Dill flavor. I mixed and microwaved it for about 2 minutes. Then I thinly sliced a baby carrot to decorate the top and give it a little more color.
Next I place 1/2 cup of canned green beans in a microwave safe bowl. I seasoned it with some of the HVR original dip mix (I ran out of the harvest dill) and mixed it. I microwaved it for about 1 minute.
I prepped the tilapia the night before by cutting it into small nugget sized pieces and then I seasoned them with the HVR harvest dill dip mix. When I was ready to cook it for the bento I went to the recipe for Korokke Pan by Cooking With Dog from You Tube. I found that cooking method worked out well for cooking the tilapia as well.
I added a boiled egg (“green”) baran between the tilapia and the green beans which qualifies this bento for the Hapabento March B.O.M.B. challenge. The egg was not season. However I did cut it with a paring knife in the zig zag design for a decorative effect.