Fish bento #5

I love cold soba and have always wanted to try a variation on this bento by Makiko Otoh.  This week seemed like a great opportunity – it’s been really hot and I had a portion of black soba noodles left in my store cupboard. 

I made the noodles as per instructions and put them in my bento box with a little container full of chopped veggies.

For the fritters, I varied slightly. With lots of fish in the freezer, I didn’t want to go out and buy prawns, so I cut half a haddock fillet into rough chunks and added that to the batter with chopped spring onions, paprika and furikake. Next time I think I’ll try cayenne instead of paprika, although the paprika gives a lovely flavour.

It takes just ½ a tablespoon of oil to fry eight of these beauties and I only needed four for my lunch, so the fact that they are fried doesn’t make them unhealthy. Also, there is no need to use fish! I wouldn’t recommend using meat, but there are lots of vegetables that would work well – one of my favourites is shredded courgette, although you do need to make sure you drain them for a while first. 

I ticked the fritters into my bento alongside some cucumber tossed in mirin and a couple of cherry tomatoes.