Menu: Chicken Soboro on rice with nori seaweed, Cabbage, cucumber & corn salad, Cherry tomato & broccoli omelet, Boiled green beans
Apple bunnies for dessert 
The Soboro (chicken mince crumble) I used today was the last bit of what I made a few weeks ago that had been kept in the freezer. Of course it’s useful, but I shouldn’t have kept it too long as it’s flavour wasn’t as good as when it was freshly made. My daughter finished it all, so I consider it was still acceptable…
SMALL TOKYO KITCHEN 