I forgot to take the photo of my daughter’s bento at the kitchen this morning. Just for the sake of continuing to upload this to this site everyday, I got the bento out of my daughter’s school backpack, and took this photo at the entrance hall while my husband was being grumpy to be in a rush to bring her to school on his way to work.
Menu: Soboro tricolour bento, Steamed broccoli, Steamed carrot and daikon with dash of sea salt & extra virgin olive oil
Mikan for dessert
These cute cookie cutters, bought at 100 yen shop, are very useful… not really for cookies but for carrots.
After steaming sliced carrots using my Le Creuset steamer, this is what I do:
Cut out the shapes and put the outer part aside
I usually freeze these nicely shaped carrot slices in a container and use a piece or two in LO’s bento box from time to time. It not only gives bright colour in her packed lunch but of course additional nutrition (carrots are full in carotene and vitamin A).
I chop the outer part of the cutout slices and pack them away for later use, too (e.g. for miso soup, soboro variation, etc.)
This is the tori-soboro (chicken crumble) variation; with tofu, spinach and chopped carrots
It may seem a little troublesome at first, but I assure you this will actually make your life easier especially for your bento making. It will give more versatility to your recipes also.
Great purchase for a few hundred yen!