Menu: Chicken & asparagus salad, Corn omelet, Steamed pumpkin, Grilled salmon marinated in saikyo-miso, Rice
Strawberries & banana for dessert
Chicken & asparagus salad.
I love this salad because not only it’s tasty but also it allows me to prepare one more dish always on the side.
For the salad, I always use chicken filet without fat. Boil it for a while (5 minutes would do), and shred it by hand. Mix it with boiled asaparugus and sliced cucumber, add vinegrette (I usually make it with chopped onion, red wine vinegar and honey).
The water used for boiling the chicken filet can be reused as chicken broth. This time, I put steamed pumpkin (peeled), mashed it in the broth, and added salt to taste. That’s it – it makes great pumpkin soup. Nothing else, but if you want an extra flavour, I recommend to add a dash of extra virgin olive oil.
Today is the last day of summer holiday at our daughter’s kindergarten (in Japanese schools, summer holiday usually starts at the end of July and ends at the end of August). I promised her to take her to the jidokan, public play room, in our neighborhood, and she requested to eat our packed lunches there. So here it is, our summer holiday bento.
Menu: Edamame rice, Tomato omelet, Baba ham kyuri
Japanese pear for dessert
Baba hamu kyuri is just sliced ham (hamu) and cucumber (kyuri), sandwiched as shown in the picture. No seasoning at all. My mum (my daughter’s grandmother and she calls her ‘Baba’) used to make this as kids’ appetizer for my and my sister’s birthday parties. She used blocks of ham and cucumber rather than slices, and put them together with a toothpick, making them a nice, bite sized appetizer. I know it’s nothing special, but it still brings my sweet childhood memory to my mind, and wanted to share it with my little girl. I told this story to her once, and ever since then she started calling it ‘Baba hamu kyuri.”