2017 Bento Day 17

40 Days of Bento 2017 Day#3

OMG – Friday. Last bento of the week, so I’d better make it good!

Between waiting 6.5 hours in line at New Palace Bakery for paczki on Fat Tuesday, to the frenetic pace at work, it really felt like the longest week ever.

I haven’t run at all this week and I feel super guilty and sluggish about it. I know with the stress put on my legs from standing in the cold for for lard and fruit pastries, I really needed to rest. The KT tape helped, but I still had two days of limping. Resting is what’s best for me, but it’s not doing my ego any good. A gym opened up inside my office building so maybe I can convince myself a few morning or evening runs a week are in order.

Also, the Run the Solar System training runs dropped, and Six to Start released its previous training and virtual runs for the Fall 2015 and Spring 2016 Virtual Zombies, Run! races, so do I have 5K and 10K goals to stay motivated.

Friday morning is also standing in front of an open refrigerator trying to determine what’s needs to be eaten right now before rotting over the weekend just to spite me. I settled on the spinach and grape tomatoes, and quickly defrosted the salmon from the freezer. Next week wthere will be pierogis and grilled chicken breasts, but I’m not getting ahead of myself.

Day 3

Salmon Teriyaki over Rice
Caprese Salad
Sauteed Spinach

Calorie Count: 504

2017 Bento Day 17
Day #2


Teriyaki Salmon for Bento Lunches

I substitute the Sake for Sweet Vermouth, which is what I had on hand the first time I made it. It's a perfect substitution for Salmon Teriyaki.

  • Prep Time: 5m
  • Cook Time: 10m


  • 1/2 pound Salmon, cut into to 2 equal pieces
  • Flour. for dredging
  • 2 tablespoons Aji-Mirin
  • 2 tablespoons Soy Sauce, Low Sodium
  • 2 tablespoons Swet Vermouth
  • 1 tablespoon Sugar
  • Olive Oil for cooking


  1. Coat the Salmon in the Flour and set aside.
  2. Heat the Olive Oil in a small skillet on medium heat. You want it hot, but not smoking.
  3. In a small bowl, mix the remaining ingredients until the sugar dissolves.
  4. In your skillet, cook the Salmon on all sides, flipping every two minutes until cooked through and evenly. Obviously, if your Salmon is not as thick, cook for less time.
  5. Remove the Salmon fom the pan and set aside. Carefully wipe out any leftover gristle and oil and return to the stovetop, lowering the heat to medium low.
  6. Pour the liquid mixture into the pan and stir carefully. This is where the Science happens. We're basically carmalizing the Sugar and sugars in the Aji-Mirin and Sweet Vermouth. In a few minutes, it will begin to thicken.
  7. Add the Salmon back to the pan and coat on all sides. Remove the Salmon and allow the teriyaki to finish in the pan until thick but still "saucy". If the heat is too high it will burn. You want it saucy, but not runny.
  8. If your bento already has rice or noondes ready, set the Salmon on top. I recommend dividing the sauce into two sauce cups, to be added later instead of pouring over the rice. It will continue to thicken as it cools.
  9. Allow everything to cool completely before closing the lid on your bento.
  10. This Salmon Teriyaki can be eaten at room temperture or warmed for about 45 seconds in a microwave. Give the sauce cup a 10 zap, however at room temperature it will pour thickly, like a very hearty BBQ sauce.

Bento Box: Book Bento, $27.50 (at the time of this post). I purchased this box from Bento&Co, and paid full price. I have not been paid for its inclusion in this post.

This post is part of the thread: #40DaysofBento 2017 – an ongoing story on this site. View the thread timeline for more context on this post.

This site uses Akismet to reduce spam. Learn how your comment data is processed.