Eating in a box

I've been craving this simple enoki mushroom soup that I had at my favorite Japanese restaurant back home so I've been on this crusade to make my own. While not quite the same, I like the version that I've managed to come up with. It's a simple recipe and although not quite a lunch time bento I've brought it in a thermos for breakfast after a brisk walk to work in the Sydney "winter" (I put that in quotes, it's so far been more like a chilly rainy fall than any winter I've experienced in Texas). I digress. After a bit of hunting and improvising this is what I ended up with. Let's start with the ingredients. As you can see it's a pretty simple soup: I have 100g of fresh shitake mushroom, 250g enoki mushroom, Dashi broth package, Soy Sauce, Chinese Mi Jiu  米酒  (Since I didn't have Sake or Mirin, but I like this better, less of a sweetness), and salt to taste. Yup that's it! First I remove the stems from the shiitake caps a...

Another old post I've been meaning to put out. It's a quick corn frittata breakfast bento box I packed for work this was one of those under 300 calorie meals. Eggs, Fresh Corn off the cob, shallots, percorino romano cheese, butter, milk, salt pepper and a bit of paprika. I made this dish right at the beginning of summer and picked up the corn from the farmers market. The corn was unbelievably sweet (you would have thought I added sugar to the mix). It was a perfect protein breakfast didn't leave me hungry later. This recipe came from an issue of Cooking Light and I couldn't think of any corners to cut here's the recipe that I have from my notes. Actually I think there was some parsley but I skipped it since I didn't have any on hand but I think it was only for show. Corn Frittata with Pecorino Romano Cheese 1 teaspoon olive oil 1 1/2 cups fresh corn kernels (about 2 ears) 1/3 cup diced shallots 1/2 teaspoon kosher salt, divided 1/2 teaspoon fr...