menu: tori-soboro (chicken crumble) on spinach rice, asparagus, cucumber & ham salad, tomato omelet
apple mousse and yogurt for dessert
tori-soboro, chicken crumble, is a suitable and popular recipe among children for packed lunches. in one of my earlier posts, it was introduced as “tricolor bento (recipe attached for tori-soboro)“. it can be frozen after being prepared and kept for a few weeks, which becomes especially handy when there is no other protein in the fridge. i sometimes mix it into mashed potato or pumpkin, which makes a excellent side dish.
today i served tori-soboro on top of spinach rice (boiled spinach, drained well, chopped and extra water squeeze out well, mixed into freshly cooked white rice). the bright green not only adds a nice springy touch in the bento box but also matches nicely with the soysauce based chicken crumble and is great for extra nutrition for the little one.
side dishes
SMALL TOKYO KITCHEN 