■Somen with sweet and sour vegetables Bento
【Ingredients】
1/2 carrot, finely shredded
2 teaspoons sesame oil

A: 1 Mentai-ko/spicy salted cod roe
1 teaspoon Japanese sake

1/8 pumpkin, small size, diced

B: 1 tablespoon sugar
1 teaspoon sesame oil

1 eggplant
1 tablespoon Ponzu/seasoned soy sauce with Japanese citrus
3 cm lotus root, thinly sliced

C: 1 tablespoon mayonnaise
1/2 teaspoon curry powder

10 cm celery, diagonally sliced

D: 1 teaspoon Shiro-dashi/seasoned pale Japanese broth
1 teaspoon water

White sesame
* Using the microwave at 600 W.

【Directions】
1.Heat the sesame oil in a frying pan, pan-fry the carrot, and season with A.
2.Put the pumpkin in a heat-resistant bowl, add B, wrap loosely with a cling wrap, and microwave for 5 minutes.
3.Wrap the eggplant with a cling wrap, and microwave for 4 minutes. Chill it in cold water, sprit it by hands, and dip them in the Ponzu.
4.Soak the lotus root slices in water, and drain. Put them in a heat- resistant bowl, add C, wrap loosely with a cling wrap, and microwave for 3 minutes.
5.Put the celery & D in a heat resistant bowl, wrap loosely with a cling wrap, and microwave for 1 minutes.

【Garnish】
Radish
Chervil