Monthly Archives: January 2017

Kindergarten bento – Chicken shio-koji (31/Jan/17)

Menu: Stir-fried chicken thigh marinated in shio-koji, Boiled egg, Steamed broccoli, Cucumber sticks, Cherry tomato, Rice with goma-konbu 

Apple for dessert


In the busy morning, this clever shio-koji can help you save a significant amount of time. Just sprinkle a spoonful of shio-koji on the bite size chicken thigh, quickly toss everything and stir-fry them in a frying pan. No oil needed, as the fat of the chicken thigh gives enough grease, and once brown add tiny bit of water (a tea spoon) and cover the lid and steam-fry for a minute (this leaves the chicken nice and moist).  This whole process takes only 5 minutes.

Kindergarten bento – Chicken & asparagus salad (26/Jan/17)

Menu: Chicken & asparagus salad, Corn omelet, Steamed pumpkin, Grilled salmon marinated in saikyo-miso, Rice

Strawberries & banana for dessert

Chicken & asparagus salad. 

I love this salad because not only it’s tasty but also it allows me to prepare one more dish always on the side. 

For the salad, I always use chicken filet without fat. Boil it for a while (5 minutes would do), and shred it by hand. Mix it with boiled asaparugus and sliced cucumber, add vinegrette (I usually make it with chopped onion, red wine vinegar and honey). 

The water used for boiling the chicken filet can be reused as chicken broth. This time, I put steamed pumpkin (peeled), mashed it in the broth, and added salt to taste. That’s it – it makes great pumpkin soup. Nothing else, but if you want an extra flavour, I recommend to add a dash of extra virgin olive oil.

Kindergarten bento – Fried aji (24/Jan/17)

Menu: Fried aji (horse mackerel), Sliced veggie salad, Spinach omelet, Rice with furikake sprinkle

Apple mousse & banana for dessert

Fried aji (horse mackerel) is one of the very useful dishes for bento. Today I marinate the filets of aji with sake, soy sauce and mirin (1:2:2 proportion) with ground ginger, tossed the marinated filets into katakuriko (片栗粉, potato starch) and shallow fried it. You could also cook the filet like you make cutlet, and serve them with Wooster sause. 

It’s easy to make and tasty!

Kindergarten bento – Bunny apple (23/Jan/17)

Menu: Kajiki nimono (simmered sword fish), Cucumber sticks, Sautéed spinach & bacon, Cherry tomato, Boiled egg

Bunny shaped apple for dessert 

After the bento today, my clever daughter asked me not to cut out the apple in bunny shape anymore, because the apple skin contains a lot of vitamin c and very healthy. 

Where did she get such information? It wasn’t from me and certainly not from my nutrition-oblivious husband. She is developing her own world view it seems!

Kindergarten bento – Diagonal attempt (20/Jan/17)

Menu: Hamburger steak (with tofu inside the pâté), Tofu omelet, Steamed broccoli, Cucumber sticks, Cherry tomato, Rice with furikake sprinkle

Strawberries & banana for dessert

For a change, I packed my daughter’s bento with a diagonal division. I’ll even teach her the word “diagonal” later today as she must’ve noticed the difference when opening the cover at lunch time. This, we call “isseki nichou (一石二鳥),” killing two birds with one stone.

Kindergarten bento – Exploded boiled egg (19/Jan/17)

Menu: Boiled egg (exploded and hence deformed while being boiled), Grilled salmon & boiled chopped spinach mixed in rice, Steamed broccoli, Steamed sweet potato mixed with chicken soboro crumble with dash of olive oil

My daughter’s favorite apple mousse for dessert