Tag Archives: corn

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.

Instagram

https://www.instagram.com/smalltokyokitchen/

Kindergarten bento – Corn rice (1/May/18)

We had a couple of guests over for dinner at the end of April. They were visiting Tokyo from the Netherlands, and I wanted to offer them a true Japanese experience. I cooked homely meal, with marinated pork, tofu salad, light-fried aubergine, and corn rice.

The dinner was lovely, with home cooked food, champagne, great company and interesting, grown-up conversation.

Our daughter sneaked out of her bedroom a few times, trying to be a part of it. She asked for corn rice in her pajamas, but I declined her request and told her I’d pack it for her bento the next day. She seemed to be convinced and went to bed finally.

Here is the bento with the leftovers for our cheeky girl.

Kindergarten bento – Where happiness lies (16/Apr/18)

What makes me happy about making bento is making my daughter happy. This morning she came up to the kitchen counter, stretched herself up and looked over at what was prepared for her for the day, and said “Wow!” with a huge smile on her face in the most genuine manner.

This – is worth more than anything.

Kindergarten bento – Dinner leftover (23/Sep/16)

Menu: Fresh corns cooked with rice (with ‘ao-nori‘ seaweed powder on top), Cabbage millefeuille, La salade a la maman (mama’s tomato salad), Green bean omelet

Japanese ‘kyoho‘ grapes for dessert

Last night we had our good friends over for (early) dinner. Our daughter was so thrilled to have her friends over that she had a hard time focusing on eating at the dinner table. Inevitably her leftover has ended up in her bento box today. 

The dishes I cooked this time somehow had a touch of French cuisine but with Japanese seasonings. I think our European friends liked this combination very much 🙂

– Fresh corns cooked with rice, in a Japanese “dó-nabe” earthware pot – I used this recipe from the website called Cookpad (sorry all in Japanese). I doubled the portion.

– Cabbage millefeuille – here is the recipe, also from Cookpad. 

– La salade a la maman is a recipe passed on to me by my best friend’s mum who unfortunately passed away seven years ago. I’ve recreated her tasty salad numerous times since she taught me this wonderful recipe. It is one of the simplest, yet the most delicious salads I’ve ever tasted to this day. She told me she almost felt embarrassed to tell me the recipe because it was nothing special. But she always made delicious but effortless dishes. Everything she cooked for us, including this plain sandwich with ham (Jambon Beurre á Paris), was purely divine. 

Kindergarten bento – Corn omelet (13/Jun/16)

Menu: Corn omelet, Grilled sawara (Spanish mackerel) with saikyo-miso, Steamed pumpkin, Cherry tomato/Avocado/Spinach salad, wakana rice

Japanese cherries for dessert

Corns are in season. Today, I added steamed corns in an omelet (corn pieces sliced off of the core). The crunchiness and sweetness of the corns go very well with the mild taste of the egg – one of those very kids-friendly menus I’m sure.

Usually it takes 7-8 minutes to steam a large corn (with one or two layers of the skin still attached). When in a hurry, I also use microwave – in this case rinse a corn (again with the skin), wrap it around in a plastic wrap, and heat it up in 700W microwave for  3 – 4 minutes.