Mandarin “mikan” for dessert
Mandarin “mikan” and banana for dessert
The grilled sawara (Spanish mackerel), marinated in sweet Saikyo miso, was the leftover from our daughter’s dinner last night. When she ate the fish yesterday she shouted in joy, “Mmmmm! Mama, you make yummy fish!” Only she was unaware all I did was to grill the fish… I cheated and bought the filets that had already been marinated…
Menu: Hijiki, Asparagus omelet, Cucumber sticks, Roasted sweet potatoes, Rice with sesame & bonito flakes sprinkles
Apple bunnies for dessert
Menu: Grilled salmon on rice, Tofu & seaweed powder omelet, Cabbage & tuna salad, Boiled okura, Cherry tomatoes
Kiwi & western pear for dessert
When I grill fish, I normally use our fish grill embedded in our gas stove. This morning was the same, I put a glass of water in the fish grill pan (so the fish stays moist not dry), placed two filets of salmon on top of the fish grill net and closed the cover. Put the heat in medium-high, waited 5 minutes or so to cook one side, and flipped the filets, waited for another 5 minutes or so to cook the other side. Everything was going just fine, but maybe because the heat was a little higher than usual as I was in a rush or I put too little water, a small amount of smoke started to emerge. When this happens, believe me that the entire apartment starts smelling very, very, fishy, even if you open the windows or turn up your ventilation to full speed. Although I immediately turned the heat down and saved my precious salmon filet (came out nicely even), the smell inevitably stayed. An hour on, I can still smell the trace of smoky fishy smell in my kitchen, hair and clothes😂
Menu: Shiokoji (salted & fermented ricemalt) salmon onigiri, Diced sweet potato with tori-soboro, Boiled egg, and Cucumber sticks
Apple wedges for dessert
Shiokoji, salted & fermented ricemalt, has been one of the hottest ingredients in Japan in recent years. Shio = salt, koji = ricemalt, is a traditional Japanese condiment, and we mainly use it as sort of like marinade on fish or meat in order to give extra flavour and tenderness. Since it is salted & fermented, it can preserve food quite well, and is considered to be one of the many superfoods we have in this country.
For whatever reason, some media picked up on it in a cooking program on TV one day, and ever since then shiokoji has become an important must-have item in our everyday kitchen. Everyone started talking about it, even though it had been there for ages, as if it was some novel discovery. My mum and her sisters are crazy about it also, and even culture their own shiokoji at home. They consistently and a little persistently kept suggesting me to use this magical ingredient, up to a point where I had no choice but use it so that I can make them happy hence quiet. But you can never underestimate your mum’s or auntie’s wise words. Once I started incorporating it in my cooking I have become a big fan.
So there it is, marinated salmon filet in shiokoji. I grilled the filet this morning in our fish grill for our little girl’s onigiri riceballs. I added chopped boiled komatsuna for extra crunchiness and flavour.
Menu: Simmered taro potato & chicken thigh, Boiled Moroccan green beans, Ham omelet, Rice with “shirasu” baby sardines
Apple wedges (in bunny shape) for dessert
Hi my honey bee, what you see in your lunch box today is almost exactly the same as you ate last evening for dinner. But Mama made an extra effort to cut out the bunny shape out of your favorite red apple for dessert. Hope you’ll enjoy your lunch today.
Green grapes for dessert
Having some guests over the weekend. I didn’t have time for grocery shopping for bento making on Monday. Whipped up this packed lunch box using the ingredients stored in our pantry/fridge/freezer. Not too bad!