Menu: Sanshoku tricolour bento, Boiled cabbage & komatsuna, Cherry tomato, Cucumber sticks
Diced strawberries for dessert
In the old calendar (based on Chinese Year I believe), the 3rd of February is called “Setsubun,” which literal meaning is to divide seasons. It’s considerered to be the end of winter and the beginning of spring.
The tricolour bento always gives me an impression of flower field. I used to love opening my mum’s tricolour bento with its cheerfulness. Hope my daughter had a similar, if not the same, feeling about her bento today.
Click here for the recipe of Sanshoku tricolour bento.
Menu: Grilled Sawara (Spanish mackerel) in saikyo-miso, Tomato omelet, Steamed broccoli, Cucumber sticks, Wakame seaweed rice
Apple for dessert
While I was at the kitchen preparing her bento in a rush, my ever so grumpy daughter demanded that I come to her room to help her put on her school uniform. “Not Papa, Mama. I want Mama!”
I must admit that it’s a little flattering that someone so wants me, but in a busy morning it can also be quite annoying. The outcome of that this morning was a burnt Spanish mackerel.
Menu: Oyakodon (chicken & egg donburi), Steamed pumpkin, Boiled fava beans, Spinach goma-ae, Cherry tomato
Apple mousse & banana for dessert
Thinking about it, the name “oyakodon” is actually quite cruel. The name is made up with Oya = parent (chicken), Ko = child (egg), and Don = donburi (bowl). Oh dear we killed them both to come up with this dish! Let’s eat it with extra gratitude…
In case you want a recipe, click here.
Menu: Grilled salmon mixed in rice, Mased pumpkin with boiled egg, Boiled cabbage & komatsuna salad, Cherry tomato
Apple for dessert
Menu: Fusilli with tomato & chicken mince, Baba ham-kyuri, Komatsuna omelet
Apple mousse, mashed sweet potato & raisins for dessert (with a pinch of cinnamon)
SMALL TOKYO KITCHEN 