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.
I wish I had one more ingredient to add more green to the bento today. I only had garlic chives in my fridge that was green… which ended up in omelet.
Later on I went to a grocery store and replenished my fridge with green ingredients. Only then have I realised it’s actually weekend and there’s no need to make bento for the next 2 days. Well, it happens…
Menu: Garlic chive omelet, Coleslaw salad, Cherry tomato, Grilled Spanish mackerel in saikyo-miso, Rice with sesame sprinkle
Japanese Nashi pear for dessert
Menu: Simmered sword fish, Sautéed spinach & bacon, Boiled string beans, Boiled cabbage & daikon, Boiled egg, Rice with goma-konbu
Kiwi and banana for dessert