Tag Archives: donburi

Kindergarten bento – Bento for 2 (18/May/17)

Today our daughter’s school holds an “Open Day” where parents are invited to the classroom to observe how their children spend their time. It’s only for an hour, but this is followed by an unavoidable PTA meeting over lunch. It is a public school, so no fancy restaurant nor catering for this type of event (with occasional exception), and we are asked to bring our own lunch and eat it along with other parents on tiny kids’ tables and chairs in a meeting room.

So this morning, I packed bento for 2. 

Menu: Tori-don (stir-fried chicken on rice), Coleslaw salad, Spinach & tofu omelet, Steamed broad beans, Cherry tomato

Orange & banana for dessert

For our little munchkin 
Mine

Kindergarten bento- Oyakodon (28/Jan/17)

Menu: Oyakodon (chicken & egg donburi), Steamed pumpkin, Boiled fava beans, Spinach goma-ae, Cherry tomato

Apple mousse & banana for dessert

Thinking about it, the name “oyakodon” is actually quite cruel. The name is made up with Oya = parent (chicken), Ko = child (egg), and Don = donburi (bowl). Oh dear we killed them both to come up with this dish! Let’s eat it with extra gratitude…

In case you want a recipe, click here.

Kindergarten bento – “tori-don” chicken donburi (18/May/16)

Menu: “tori-don” chicken donburi, steamed pumpkin & broccoli, cherry tomato, cucumber & boiled egg salad

Jelly for dessert  

A popular “niku don” variation 

tori-don” chicken donburi recipe (the chicken part)

Ingredients:

– 150g chicken thigh (or breast or fillet), cut into bite size pieces

– 1 tea spoon of vegetable oil

– 1tbsp of sake (or white wine)

– 1 tbsp of soy sauce

– 1 1/2 tbsp of mirin (or 1 tbsp of honey)

– if you like to make it sweeter, add a sprinkle of sugar

Directions:

1. In a frying pan, pour in oil and stir fry the chicken until golden in medium heat 

2. Add sake, stir fry a bit until sake evaporates 

3. Add soysauce and mirin, stir fry further until the sauce thickens (2 min or so). in medium-low heat so that the sauce won’t get burnt

4. If desired, add sugar and mix well

That’s it! Super easy, and no need for marinating the meat in advance. Just place the chicken on top of freshly cooked rice and sprinkle some nori seaweed before serving. 

bento for the little one (“tori-don” chicken donburi 4/mar/16)

menu: “tori-don” chicken donburi, pumpkin & egg salad, tomato, cucumber, green bean salad

  
tori-don is one of the variations for donburi recipes. basically donburi is “okazu”, main (or side) dish, on top of rice. the most popular recipe here is my mum’s niku-don, which comes with stir-fried pork.

it’s easy to prepare – marinade diced chicken (thigh or breast) with sake (1) : soy sauce (1) : and mirin (3) for 5-10 min, stir-fry the marinated chicken in medium heat. place the cooked chicken on top of rice. sprinkle nori seaweed and/or thinly sliced spring onion as your own liking.

today there was no dessert in the bento, as my friend and i took the little one to our lunch after she had her lunch at daycare. we gave her a cup of icecream which she ate dearly until she splashed it onto the floor to our embarrassment. meanwhile she grabbed 2 slices of bread from our bread basket and ate them all, which made me wonder if the amount of bento i prepare for her may not be sufficient… time to increase the portion of her bento box perhaps 🙂

mom’s nikudon 肉丼 (pork on rice)

every now and then, i get a craving for this dish called “nikudon,” which is pan fried marinated pork slices on top of a bowl of white rice. to be precise, it should be called “buta (pork) don” instead of “niku (meat) don,” but it is just the way my mom always calls it for whatever reason.

i am not a big fan of meat dishes to be honest, but i do love this donburi dish. it has many elements of what i like in food. it provides you this tasty juice of the pork, mixed with the saltiness of soy sauce and a little sweetness from the mirin sauce and sugar, and then this meaty texture gets blended into the purity of freshly cooked rice and the crunchy, cold texture of the cabbage slices… oh heavenly.

the recipe below is how my mom prepares it. make sure to get the correct ratio in the marinade mixture!

mom’s nikudon (pork on rice)

ingredients (for 2 people):

200 – 250g pork slices (sliced just like bacon. better with some fatty part too)
2 tbsp of salad oil
1 tbsp of sugar

marinade:
1 tbsp of japanese sake (if you don’t have it, use white wine)
2 tbsp of soy sauce
3 tbsp of mirin (if you don’t have it, use honey, but 2 tbsp only)

2 bowls of freshly cooked rice
2 – 3 leaves of fresh cabbage, thinly sliced and washed in cold water (drain the water thoroughly)

directions:

1) pour in the marinade mix into a medium sized bowl
2) place the pork slices into the marinade. leave them aside for 30 minutes or so
3) heat a medium to large sized frying pan in medium heat, pour in the oil, and place the pork slices into the pan (be careful not to put the heat too high, otherwise the oil gets splashed due to the marinade). you can put all the marinade in as well
4) cook the pork slices until the colour gets golden brown and the marinade juice thickens
5) sprinkle the sugar over the pork slices and mix one last time
6) put the rice in a bowl each
7) place the sliced cabbage on top
8) on top of 7), nicely place the pork slices

it satisfies your taste buds as well as your appetite! great food for kids too, as it’s very yummy and nutritious.

hope you’ll like it!

—————–

– if you like donburi dishes, here is a recipe for “tori-don” chicken donburi

and “oyakodon” chicken & egg donburi

– have a look at my dauaghter’s kindergarten nikudon bento

– here is another popular recipe, oshiruko (sweet red bean soup), from Small Tokyo Kitchen