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Since we were heading to the airport, I decided to make a simple bento for the family!
Salted Salmon:
Approximately 1 lb of Salmon filet
1-2 Tbsp sake
3 Tbsp kosher salt
Cut salmon into 2-3 inch pieces and soak in sake for 10 minutes.
Dab with a paper towel and sprinkle salt on both sides. Store in an air tight container for 1-2 days.
Take out and bake at 425 degrees for 10-12 minutes.
Sesame Broccoli
1-2 T. Shoyu
Sesame Oil (just a dash)
1 clove of garlic
Boil broccoli and mix in sauce
Tamagoyaki
eggs
shoyu
mirin
milk
sugar
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