Home Bento
Across Tokyo's suburbs hundreds of bicyclers with bento boxes strapped to their fenders speed and weave through congested traffic. They stop at shops and homes, delivering hot healthy meals to busy citizens.
I could complain until the fish stop swimming about the lack of decent Japanese food in my little burb. I could complain even longer about the absence of bento box restaurants making deliveries to my neighborhood. But until some kind, locally situated, Japanese-restaurateur takes pity on me, I'll muddle through with a homemade version of bento.
This grilled trout is terrific with a fresh green salad (the one in the photo above includes lemon cucumbers and ground cherries tossed in a dressing made from the same ingredients as the marinade) and rice.
Grilled Sesame-Ponzu Trout
Serves 2
2 tablespoons molasses
Fresh chopped garlic and ginger to taste
Black pepper
Honey
Sesame seeds
Cilantro
In shallow baking dish, combine molasses, Ponzu, oil, tamari, vinegar, garlic, ginger and pepper. Place trout flesh side down in marinade and set aside for 20 minutes.
Remove fish from marinade and reserve liquid.
Over hot coals, place trout skin side down on hot, oiled grill. Cover and cook about 4 minutes. Flip fish, cover and continue cooking until flesh is cooked to your liking.
Place reserved marinade in small saucepan. Add a few teaspoons of honey. Bring to a simmer and reduce to thin syrup, about 5 minutes. Serve over fish and rice. Garnish with sesame seeds and cilantro.
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