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.
- 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.
Just so my 5-year-old daughter eats more green, I sometimes put chopped spinach or komatsuna greens in omelet. She usually eats it all, but I was a bit unsure about this time since I might have added too much komatsuna.
When she came home, as expected, there was a few strings of komatsuna left. I just wanted to tease her a bit and asked her why she didn’t finish it all. She frowned at my interrogation, and whether trying to avoid getting into trouble or not, she said, “I don’t like this omelet with spicy green, but I always eat it because you made it with love”.
She left me there speechless.
Menu: Boiled chicken fillet (seasoned with salt, olive oil & soysauce), Stir-fried spinach & potato, Steamed broccoli, Cherry tomato, Rice with furikake sprinkle & goma-konbu
Apple bunnies for dessert
….that today’s bento was prepared from only a few ingredients left in our fridge/freezer?
Over the weekend we visited our friends in the coastal city called Zushi in Kanagawa prefecture. We had a great two day stay, relaxing by the seaside.
As a result, we didn’t get to do any grocery shopping. But I flashed my super mum card and fixed this bento – not too bad I’d say 🙂
Menu: Grilled Mutsu (Japanese bluefish), Goma-konbu, Cucumber sticks, Simmered daikon & carrot in chicken stock, Aonori seaweed omelet, Rice
Apple mousse & mashed pumpkin with cinnamon & raisins for dessert
Menu: Simmered sword fish, Spinach goma-ae, Pumpkin & egg salad, Steamed broccoli, Cherry tomato, Rice with goma-konbu
Apple wedges for dessert
Menu: Tori soboro & sautéed chopped spinach mixed in rice, Goma konbu, Kiriboshi daikon, Cherry tomato omelet, Boiled green beans
Japanese “nashi” pear for dessert