Niku-don for bento, prepared according to my mum’s recipe. It’s one of my favorite dishes from my dear mother, and I believe so as my daughter’s. In the morning I packed the bento with care and love, picturing my daughter’s big smile as she opens the lid at school lunch time…
And of course I get pulled back to reality from such dream-like moment, as my daughter drops her backpack with the bento in it on our entrance floor (stone) while she clumsily buttons up her uniform jacket… And again on the way to our bike downstairs as she stumbles on a small stone in the bike shed… Just to top it off, she drops her backpack one more time on the concrete ground while she climbs up onto her bike seat, reaching out to me to put it into the front basket…
Probably her face wasn’t smiling when she opened the bento today at school, but at least it looked like this before the backpack debacle.
Menu: Mum’s nikudon, Steamed pumpkin, Boiled green beans, Cherry tomato
Japanese Nashi pear for dessert
Menu: “Soboro” chicken crumble donburi, Corn omelet, Green beans goma-ae, Edamame beans, Cherry tomato
Banana & Apple salad for dessert
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
Menu: Nikudon (pork on rice), Hijiki, Boiled green beans, Boiled egg
Kiwi & banana for dessert
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.
Menu: Tori don, Diced veggies cooked in broth, Boiled egg, Steamed pumpkin, Boiled green beans, Cheery tomato
Grapes with yogurt for dessert
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)
– 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
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.