Tricolor Donburi (“soboro” chicken crumble/scrambled egg/green beans)
Miso soup (with cabbage, carrot, spring onion & potato)
Pumpkin in dashi broth
Okra/cucumber/Wakame seaweed in vinegar sauce
Click here for chicken soboro recipe
Gulp! Someone is missing out something delicious tonight.
… have a bowl of Zōsui.
Zōsui is rice porridge cooked in broth. I mixed in a bit of miso paste to taste. It’s very light and easy to digest, which I needed desperately today.
Beside me my husband was eating bread for lunch (we both work from home). In our household, it is quite common to eat completely different types of food at the same time, especially for lunch. Perhaps it is one of the most important, unspoken rules we have at home in our international marriage – leave each other alone when eating your comfort food.
Came across these beautiful plates yesterday at @utsuwakaede made by @muraidaiske. I’d been looking for a set of small plates for ages but couldn’t find the one that clicked with me. When I saw them displayed at the gallery I fell in love with them instantly, and knew I was making the right choice.
Can’t wait to use them.
When my husband is out for dinner, I always cook something easy & quick but healthy for the two of us. Today, it was:
Pan fried sea bream (rose wine & balsamico sauce) & asparagus with steamed pumpkin as a main course
Freshly cooked rice
Cooking time: approximately 20 minutes.
Monday: Can’t remember
Tuesday: Hamburg steak with vegetables
Wednesday: Tomato & aubergine pasta, sautéed chicken with asparagus
Thursday: Ginger pork, Hijiki, Hiyayakko (fresh tofu)
Friday: Hijiki rice & Tempura
Now ready to rest. Have a good weekend!
During this year’s so-called Golden Week holiday, we visited my family and relatives in Gunma prefecture, 150km north of Tokyo. Growing up, all I wanted was to get out of the suburban city where we lived, but going back there with the new perspective through my daughter’s eyes, everything looks different. Thanks to her, I’ve rediscovered what I had missed and failed to see all these years ago.
For the past few years in every May, we visit my aunt & uncle who live in the mountains for Takenoko diggings. After climbing up the ladder on their retaining wall to get to the bamboo grove behind their beautiful wooden house, we avidly started searching for the little shoots peeking out of the fertile soil. It is my daughter’s third time this year, and she appeared to be confident and know exactly what to do with the large spade.
We dug more than 20 of them and brought all of them home, many of which we shared with our neighbors back in Tokyo. I cooked a few of them (need to boil them for an hour as a preparation), from Takenoko rice, Takenoko curry and the most popular Takenoko Tempura (fritter). I served the tempura on the bamboo plate handmade by my auntie, as a side dish to the Udon noodles also from my hometown of Gunma.
This is it.
My daughter’s last kindergarten bento.
It sort of crossed my mind to make it somewhat special, but no, no, it went just like another normal day. We barely made it on time to school on her last day, which is, in a way, endearing and memorable in many forms, as if these past three years got encapsulated in one morning.
I will miss it, this whole bento making routine, school runs in haste, and a bit stressful PTA’s with other fellow mums & dads. But I’m also sure that I’m ready to move on, to witness my darling girl to step into the next phase of her life, to the bigger world out there.
Well done honey, I’m so proud of you.
Tomorrow is her graduation.