Tag Archives: chicken

Kindergarten bento – Toshi-No-Se (15, 18, 19, 20, 22/Dec/17)

In Japan, it is said that “toshi-no-se,” the year-end, is bound to be busy, as everyone starts acting somehow anxious to finish off things prior to the fresh start of the new year. As mentioned before, the new year is a big deal in this country, and we do everything to make sure the new year to be quiet and special. 

This year was no exception for me also, and I was running around like a headless chicken without any time to stop and take a big breath… until we left for our Christmas holidays in the Netherlands to visit my husband’s family. Hesitantly we dropped unfinished errands, hurriedly packed our suitcases, left beautiful & sunny Tokyo, and arrived in the equally beautiful, but quite dark Netherlands yesterday. It is Christmas Eve here in the Netherlands, and things already seemed to have slowed down, and people are starting to relax for the festivity to begin. The sense of rush I was feeling in Japan is nowhere to be seen here. It’s an interesting realisation what a huge difference there is depending on which culture you’re in.

Looking back at the bento photos I didn’t have a chance to upload before our departure, I can vaguely remember how I managed all these bento making during my busy schedule. It’ll resume in the new year, but for now I’m relieved that I won’t have to do it for the next two weeks.

Happy Holidays!

15/Dec/17 – Grilled cod in saikyo-miso

18/Dec/17 – Simmered sword fish

19/Dec/17 – Nikudon-don

20/Dec/17 – Macaroni genovese 

22/Dec/17 – Chicken soboro 

Kindergarten bento – Variation attempt (29/Nov/17)

As I am still suffering with my strained back, I didn’t get a chance to go to a grocery store to replenish bento ingredients. This means I need to depend on my stock in the freezer. It’s handy, but I’m running out of the options.

Today I made an attempt to go for a Soboro (chicken crumble) variation. I mixed the Soboro into freshly cooked rice along with wakana sprinkle. It tastes more or less the same as my bi/tri-colour bento, but hopefully the new visual presentation makes a bit of s difference.

Menu: Soboro & wakana sprinkle mixed in rice (with nori seaweed on top), Simmered pumpkin mixed with lightly fried bacon, Boiled egg, Steamed broccoli, Cucumber sticks, Cherry tomato

Apple mousse & strawberries for dessert

Kindergarten bento – Overslept (17/Oct/17)

I overslept this morning. In such a panicky morning, frozen chicken soboro, sautéed minced chicken, comes in handy.

While Soboro is being defrosted (just in room temperature), quickly make scrambled egg and boil green beans. Once the beans are boiled thinly slice them, place them along with Soboro and egg carefully on top of freshly cooked rice. Voila, it’s done!

Steamed mashed pumpkin also came from my dear freezer.

Menu: Chicken Soboro bento, Steamed mashed pumpkin, Cucumber sticks, Cherry tomato

Tangerine Mikan for dessert

Kindergarten bento – Soboro bento (5/Oct/17)

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 

Kindergarten bento – Sukiyaki-esque Gyudon beef donburi (29/Sep/17)

Occasionally, there are days I cannot pick up my daughter from the kindergarten at 2:00PM due to my work or other engagements. When that happens, my kind parents who live an hour away in Saitama, a prefecture north of Tokyo, come for the rescue. Of course they happily come all the way to Tokyo to spend time with their dearest granddaughter, but it’s still a huge favour they do for me. As a sign of gratitude, I cooked Sukiyaki-esque lunch for them in the morning, along with my daughter’s bento.

It’s a quick & easy one-pan dish, but  is tasty and fulfilling thanks to thin slices of Japanese beef that’s a little fattier than lean beef that is common elsewhere.

This is how I make it:

1) In a medium frying pan on a medium heat, stir-fry a half onion, thinly sliced, with a table spoon of cooking oil, until translucent

2) Add 200g of thinly sliced beef and stir fry a bit more

3) When the beef starts to brown, still reddish on the edges, add the Sukiyaki sauce mixture (1 table spoon each of sake & soy sauce, 3+ table spoons of mirin) and bring it to boil

4) Once it starts to boil, pour a beaten egg evenly on the beef
5) Put the lid on, lower the heat, and cook until the egg is cooked (for bento, heat the egg completely, but if you eat right after, a half cooked egg is also quite tasty)
6) Turn off the heat, and sprinkle chopped spring onion on the beef
Place it on top of freshly cooked rice – it makes a nice Sukiyaki-esque Gyudon (beef donburi) dish.
Menu for bento:

Sukiyaki-esque Gyudon (with steamed carrot slices), Spinach goma-ae, Boiled green beans, Cherry tomatoes

Kaki persimmon & Kyoho grapes for dessert


For other donburi recipes, here are the popular ones:

Mum’s nikudon

Tori don


Kindergarten bento – Tortilla rolls (27/Sep/17)

Following my disastrous sandwich attempt last week, I made tortilla rolls this morning. This time, it was a big success!

I lightly heated the tortillas in the frying pan, but it seems I may have overdone it. The tortillas got a bit hard and didn’t roll smoothly. Next time im sure I’ll do better.

Menu: Tortilla rolls (with cheese & appelstroop, ham & cucumber, and strawberry jam & butter), Mashed pumpkin with chicken soboro, Steamed broccoli, Cherry tomato

Kyoho grapes & banana for dessert

Kindergarten bento – Leftover parade (26/Sep/17)

As spoiled as a child can be, my daughter told me the other day she wouldn’t want to eat the same thing from one day to the other. Ha!

Luckily, she forgets stuff overnight, and today’s bento is filled with our dinner leftovers. The bento box came home empty.

Menu: Simmered sweet potato with chicken thigh, Spinach goma-ae, Tomato Omelet, Riceixed with wakana sprinkle & dried jako (baby sardine) with sesame on top

Tangerine Mikan for dessert