Now that the temperature is heating up, it’s time to spend less time in the hot kitchen making lunches.
Mini Burger Patties – They are
- top with salsa and cheese
- top with gravy
- top with bbq sauce and canned pineapple
- top with ponzu and grated daikon
- cut up over a salad
- add to a lettuce wrap
Daikon Steaks – Recipe here. They get softer after being frozen but I prefer them that way.
- eat as is
- mix in with simmered veggies (nimono)
- dice and mix with canned tuna and mizuna – no dressing needed
Steamed Broccoli (or other veggie that freezes well)
- eat as is or topped with dressing
- top with cheese
- cut up and mix in pasta
- add to an omelette
- roll in shaved pork or beef and grill
Grilled Sausages – grill them before you freeze them to save cooking time in the morning
- eat as is
- slice and serve over a salad
- top with bbq sauce, “sauce”, mustard or ketchup
- top with cheese
- roll in lettuce
- Add to an omelette
Dumplings or pot stickers (shumai and gyoza) – cook and freeze
Sauces – freeze leftover sauces in ice cube trays for quick bento toppers
Cheese – grated or cubed
- eat as is
- sprinkle over salad
- sprinkle over pasta
- sprinkle over Japanese curry
cookinginjapan.com
