new year’s resolution: post bento images as much as possible.
today’s menu: hijiki (cooked hijiki sea weed with chicken & carrots), tamago (omelet), cherry tomatoes, broccoli & rice with sesame seasoning
homemade apple mousse and diced banana for dessert
hijiki is full in mineral and iron. Very good for kids.
dried hijiki – fistful (lightly rinse, soak in water for 15 min, drained)
1 small carrot (sliced in julienne)
100g chicen thigh (cut into small pieces)
1 tbsp oil
2 tbsp sake
2 – 5 tbsp water
1 tbsp soy sauce
1 1/2 tbsp sugar
1.in a medium sized frying pan, put oil and stir fry chicken and carrots in medium heat for 3 minutes or so
2. add sake and fry further until carrots are soft
3. add hijiki, stir fry further. add water as required so the hijiki keeps moist
4. once hijiki is tender, add soy sauce and sugar, stir a bit and turn off the heat.