Bento content: rice, nori, mustard beef, cheese, cabbage and mint brick, broccoli, Italian flat beans, custard, strawberries, mint, home-made dog-rose jam.
I really enjoyed the taste of this bento though it was a bit too much for me. What I preferred was this mix of different tastes.
Mint sauce: 20cl of vinegar (Melfort), 10 sticks of mint., 1tsp of sugar
Finely chop the mint leaves (blender or sharp knife). Simmer the vinegar mint and sugar for about 3 minutes. Stock in a sterilised jug or jam pot. It can be kept three months out of the fridge or 8 in the fridge. (It should pop when you open the pot).
Cabbage and mint brick: mint sauce, 3 brick leaves, 2 leaves of cabbage.
Brush the brick leaves with the mint sauce. Cut them into two parts, drop a bit of chopped mint and some cabbage. Close the brick as a samoussa in a triangle, then heat it in a pan over a medium heat.
Mustard beef: 2 tblsp of faisselle (strained cheese), 1 tbl mustard, 30g of finely sliced beef.
Mix the faisselle and the mustard.
Let the beef marinate in the mixture for 2 hours in the fridge. Then, cook the meat for 2 minutes on medium heat.
This bento is a special thought for StL with whom I spent a good evening.