Tag Archives: chicken

Another dinner for two

Today’s menu:

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.

This week’s weekday dinners

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!

Kindergarten bento – Ka-Ra-A-Ghe (fried chicken) 13/Mar/19)

Ka-Ra-A-Ghe.

This word is very hard to spell in alphabets! Ka Ra A Ghe – you pronounce all the vowels individually, just like in Italian if that makes sense. The last one, Ghe, is pronounced as in spaGHEtti. Basically, it is bite-sized deep fried chicken, usually made with boneless chicken thigh (shown above in brown – cut into smaller pieces for bento for easier packing and eating).

My family usually never ask me what dish to cook (unless I ask). They are very easy, and happily eat whatever I put on the table without any complaints. But yesterday at the grocery store, my daughter asked me, out of the blue, that she wants to eat Ka-Ra-A-Ghe. Ok then, so be it.

Ka-Ra-A-Ghe

Marinate bite-sized chicken thigh in the marinade (proportion I use is 1 soy sauce, 1 mirin, 1 Japanese sake, with 1/3 ground garlic, 1/3 ground ginger & some edges of spring onion for flavour). I only left them for half an hour or so, but maybe even better if you leave it longer, 2-3 hours.

Right before you deep fry them, take the chicken out of the marinade, toss them into Katakuriko 片栗粉 (potato starch).

Deep fry them in regular canola oil until golden brown.

Kindergarten bento – Chicken Balsamico (Wed 10/Oct/18)

This is my original Chicken Balsamico. It’s been highly approved by the family.

Ingredients:

500g chicken thigh (cut into bite size, put salt & pepper in advance), 2 celery storks (sliced), 1 clove of garlic (chopped), 15 – 20 cherry tomatoes (halved), 1 – 2 bay leaves, 1 table spoon of olive oil, dash of white wine, 2 table spoons of balsamic vinegar, 1 table spoon of honey, 100ml water, salt & pepper to taste, and a dash of soy sauce for extra flavoring

Direction:

In the medium sized pan, on medium heat, fry the celery & garlic with olive oil until golden, then add chicken, fry further until golden, and pour in white wine.

Add cherry tomatoes, water and balsamic vinegar & honey, as well as bay leaves, stir, and put the lid on, lower the heat and cook for 10 – 15 minutes or so.

Sprinkle salt & pepper & soy sauce to taste.

That’s it, easy & quick! You can either cook celery leaves together, or sprinkle it over the stew once it’s done.

Kindergarten bento – 15 ingredients (Wednesday, 23/May/18)

  1. Rice
  2. “Shirasu” baby sardines
  3. Kelp (konbu seaweed)
  4. Sesame
  5. Carrot
  6. Egg
  7. Tofu (mixed in omelet)
  8. Ao-nori (seaweed) powder (mixed in omelet)
  9. Pumpkin
  10. Chicken filet
  11. Okra
  12. Cucumber
  13. “Katsuo-bushi” bonito flakes (mixed with cucumber slices)
  14. Strawberry
  15. Banana

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Kindergarten bento – Frozen tori soboro (14/May/18)

Monday morning after a busy, eventful weekend.

There’s nothing else more useful than the frozen “torisoboro“, the chicken crumble, to prepare a quick bento for your little one.

For recipe, click here.

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Kindergarten bento – Leftovers (10/May/18)

Last night for dinner, I cooked beef steak with pan-fried potatoes, carrot & chicken filet soup, stir-fried komatsuna & corns, and boiled broccoli.

The leftover ingredients have been transformed into the bento for my daughter today.

Menu:

  • Rice mixed with boiled chicken filet (from the soup) & green furikake sprinkle (with goma-konbu on the side)
  • Potato salad (from the pan-fried potatoes) with boiled carrot (from the soup)
  • Corn omelet
  • Boiled broccoli
  • Stir-fried komatsuna

Although I was quite happy with the makeover, my daughter claimed yet again that the chicken (well she thought it was fish) was too dry.

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