These cute cookie cutters, bought at 100 yen shop, are very useful… not really for cookies but for carrots.
After steaming sliced carrots using my Le Creuset steamer, this is what I do:
Cut out the shapes and put the outer part aside
I usually freeze these nicely shaped carrot slices in a container and use a piece or two in LO’s bento box from time to time. It not only gives bright colour in her packed lunch but of course additional nutrition (carrots are full in carotene and vitamin A).
I chop the outer part of the cutout slices and pack them away for later use, too (e.g. for miso soup, soboro variation, etc.)
This is the tori-soboro (chicken crumble) variation; with tofu, spinach and chopped carrots
It may seem a little troublesome at first, but I assure you this will actually make your life easier especially for your bento making. It will give more versatility to your recipes also.
Great purchase for a few hundred yen!
What a great idea!
[…] The star shaped carrot for an additional colour for an otherwise a little dull bento on a Monday morning. […]
[…] Menu: Sweet potatos simmered in udon noodle soup, Corn omelet, Steamed broccoli, Rice with goma-konbu, Steamed flower carrot […]