Grilled fish in saikyo-miso (Kyoto-style sweetened miso) marinade.
Due to the marinade containing sugar, I always end up burning a fillet of fish in the morning, and today was no exception. I try to put the heat of the fish grill to minimum, but if I place my mind elsewhere for just a quick moment, it just always gets burnt. I scraped off the burnt skin off of the fillet and packed it in the bento box. My daughter, used to this ordeal by now, emptied her bento without complaint.
Menu: Grilled “Sawara” Spanish mackerel in saikyo-miso marinade, Boiled green beans, Potato salad, Rice with black sesame sprinkle
Apple bunnies for dessert
Menu: Simmered sword fish, Omelet, Boiled okra, Cherry tomato, Chopped boiled spinach mixed in rice
Kyoho grapes for dessert
I love the simmered sword fish my mum used to make (actually, I believe she still does, but haven’t come across it for a very long time). I remember my mum pouring the sauce over the fish in the pan on the stove so that the sauce gets covered evenly, and taking out the fish carefully onto a plate once done. Now I kind of copy her method when I cook this, which I was never been properly taught, but it always turns out pretty much the same. It’s not a complex dish, but it always makes me happy when it does.
Omuraisu is a Japanese name for Omelet & Rice. The ingredients are still scarce in my fridge, so this is my ultimate effort to come up with something that is both ethtetically and nutritiously satisfying.
Menu: Omuraisu, Steamed broccoli, Cucumber & cherry tomato salad
Kiwi fruits for dessert
As a sign of changing season, I see many Japanese “Nashi” pears, in addition to Kyoho grapes, displayed in grocery stores in my neighborhood. Compared to what you find in the West, Japanese pears are rounder (sphere) and juicier (maybe comparable to that of watermelon). Again we generally pear the skin off, as it kind of disturbs the taste of the flesh in my opinion. I know, I may be taking its precious vitamins off, but what can I say, that’s how I’ve always eaten my Nashi… (FYI, in Japan we incline to peal off skins off most of the fruits. Must be something to do with… fertilizer?)
Menu: Grilled salmon, Edamame mixed in rice (with sesame sprinkle), Mashed pumpkin & egg salad, Steamed broccoli, Cherry tomato
Japanese “Nashi” pear for dessert
After a long, hot & humid summer, there is finally a sense of autumn in the air. The temperature at night time has cooled down, which makes us sleep better and hence gives us more appetite.
As dessert, I packed one of the seasonal fruits in our daughter’s bento – Kyoho grapes. The flesh is very juicy and sweet, but the skin is quite thick and bitter. I usually peal it off before eating, but left it on this morning partly because I am always in a rush in the morning, and that she can now do it on her own, but mostly because of this beautiful colour of elegant dark purple that I wanted my daughter to see and remember as part of our autumnal delicacy.
Menu: Chicken soboro & scrambled egg on rice, Stir-fried potato & spinach, Boiled green beans, Cherry tomato
Kyoho grapes for dessert
….that today’s bento was prepared from only a few ingredients left in our fridge/freezer?
Over the weekend we visited our friends in the coastal city called Zushi in Kanagawa prefecture. We had a great two day stay, relaxing by the seaside.
As a result, we didn’t get to do any grocery shopping. But I flashed my super mum card and fixed this bento – not too bad I’d say 🙂
Menu: Grilled Mutsu (Japanese bluefish), Goma-konbu, Cucumber sticks, Simmered daikon & carrot in chicken stock, Aonori seaweed omelet, Rice
Apple mousse & mashed pumpkin with cinnamon & raisins for dessert