Bento Side - Fishcake Stirfry

So what does one put into a bento lunch? It varies, depending each person's tastes, but I'll be posting my favorite sides on this blog from time to time.

First up to bat: fishcake stirfry. I love fishcake. It a perfect blend of sweet and savory. And like tofu, it can soak up whatever extra seasonings or marinade you put it in. For example, oden. Love oden on a cold winter's day; warms you right to your toes, and the next time I make some, I'll definitely be posting pictures. Now, for this dish, I normally use the more flat type of fishcake that is far more familiar in Korean households; however, all I had on hand were these little round ones that I'd planned on using in a Chinese noodle soup. This dish works really well for bento. Not only is it a protein packed side, it also adds a beautiful array of colors with the bright red spices and the occasional peek of onion and carrot.

Here is the recipe from Maangchi's website. Stir Fried Fish Cake