Monthly Archives: June 2018

Kindergarten bento – Post holiday (Thursday, 14/Jun/18)

For the first two weeks in June, we took our daughter off from school in order for her to spend time with the Dutch side of her family who were visiting Japan for three weeks. During the break we took a trip to Okinawa, the prefecture comprised of a group of islands in the south west of Japan, which is surrounded by the breathtakingly beautiful East China Sea.

Okinawa was like a paradise to me, not only because of its emerald green beaches and the unique culture reminiscent of Ryukyu Kingdom, but also, frankly and simply, because of the absence of daily chores such as cleaning and cooking.

Our daughter went back to school the day after we came back from our glorious getaway, and so followed my inevitable daily bento making. After being away I needed to be wise for the bento preparation, making the most of the limited ingredients. I used the frozen basil & spinach pesto sauce with macaroni pasta, and for dessert frozen apple mousse & mashed sweet potato combo with raisins, all of which are usually stocked up in my fridge. The rest of them were bought in a convenience store in the neighborhood upon our arrival back to Tokyo.

Kindergarten bento – How many ingredients comparison (29/May, 30/May, 31/May, 1/Jun,4/Jun, 5/Jun)

29/May – 11 ingredients

Simmered cod, rice, edamame, egg with corns, spinach in sesame sauce, cucumber, carrot, apple, banana

30/May – 11 ingredients

Fried chicken (with corn flower), green beans, broccoli, cherry tomato, goma konbu (sesame & kelp), rice, furikake sprinkle (counted as one), apple, strawberry

31/May – 12 ingredients

Bread (count as one), ham, cucumber, scrambled egg, cheese, Dutch appelstroop, peanut butter, blueberry jam, green beans, apple mousse, mashed potato, cinnamon

1/Jun – 10 ingredients

Chicken soboro, chopped komstsuna, rice, sesame, tomato omelet, broccoli, cucumber with bonito flakes, watermelon

4/Jun – 11 ingredients

Nikudon (pork slices, sliced cabbage, rice), broccoli, cherry tomato, tofu omelet (tofu, egg, ao-nori (seaweed) powder), cherry tomato, apple, banana

5/Jun – 11 ingredients

Tortillas (counted as one), ham, cucumber, cheese, Dutch appelstroop, strawberry jam, banana with Nutella (secret, as it’s not allowed at her school), boiled egg, broccoli, watermelon

Wow, I am quite consistent, with mostly 11 ingredients used every day.

Kindergarten bento – Dutch Sweet & Sour Chicken (Monday, 28/May/18)

Dutch Sweet & Sour Chicken for my daughter’s bento, the leftover from the dinner party.

We had some guests over for dinner on Sunday, and I cooked Dutch Sweet & Sour Chicken which recipe I got from my Dutch mother-in-law. Whenever I tell our guests I cooked a “Dutch” dish their faces go blank – Dutch kitchen is not widely known, and people just have no idea what to expect.

This Sweet & Sour Chicken is also not a traditional Dutch dish, but is a modern interpretation of historical backgrounds of the Dutch. It has some influence from Indonesia as well as West Indies, and of course The Netherlands. It is actually a complex dish, just like their history can be, and usually people cannot figure out exactly what’s inside apart from the main ingredients (chicken, tomato and curry).

If you’re interested, here is the rough recipe I posted a while ago.