Kindergarten bento – Dinner leftover (23/Sep/16)

Menu: Fresh corns cooked with rice (with ‘ao-nori‘ seaweed powder on top), Cabbage millefeuille, La salade a la maman (mama’s tomato salad), Green bean omelet

Japanese ‘kyoho‘ grapes for dessert

Last night we had our good friends over for (early) dinner. Our daughter was so thrilled to have her friends over that she had a hard time focusing on eating at the dinner table. Inevitably her leftover has ended up in her bento box today. 

The dishes I cooked this time somehow had a touch of French cuisine but with Japanese seasonings. I think our European friends liked this combination very much 🙂

– Fresh corns cooked with rice, in a Japanese “dó-nabe” earthware pot – I used this recipe from the website called Cookpad (sorry all in Japanese). I doubled the portion.

– Cabbage millefeuille – here is the recipe, also from Cookpad. 

– La salade a la maman is a recipe passed on to me by my best friend’s mum who unfortunately passed away seven years ago. I’ve recreated her tasty salad numerous times since she taught me this wonderful recipe. It is one of the simplest, yet the most delicious salads I’ve ever tasted to this day. She told me she almost felt embarrassed to tell me the recipe because it was nothing special. But she always made delicious but effortless dishes. Everything she cooked for us, including this plain sandwich with ham (Jambon Beurre á Paris), was purely divine. 

2 Comments

  1. Great use of leftovers.

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