I overslept this morning. In such a panicky morning, frozen chicken soboro, sautéed minced chicken, comes in handy.
While Soboro is being defrosted (just in room temperature), quickly make scrambled egg and boil green beans. Once the beans are boiled thinly slice them, place them along with Soboro and egg carefully on top of freshly cooked rice. Voila, it’s done!
Steamed mashed pumpkin also came from my dear freezer.
Menu: Chicken Soboro bento, Steamed mashed pumpkin, Cucumber sticks, Cherry tomato
Tangerine Mikan for dessert
As spoiled as a child can be, my daughter told me the other day she wouldn’t want to eat the same thing from one day to the other. Ha!
Luckily, she forgets stuff overnight, and today’s bento is filled with our dinner leftovers. The bento box came home empty.
Menu: Simmered sweet potato with chicken thigh, Spinach goma-ae, Tomato Omelet, Riceixed with wakana sprinkle & dried jako (baby sardine) with sesame on top
Tangerine Mikan for dessert
For the past weekend, we went for a short trip out of Tokyo. We came back to our apartment on Sunday evening, resulting in the usual problem of not having enough food in the fridge for our daughter’s bento the next day.
In such circumstances, frozen stock comes in handy. This morning I defrosted bolognese sauce I made the other day and mixed it with macaroni. I put a lot of veggies (e.g. onion, carrot, celery, garlic) in the sauce, so it’s quite nutritious (actually I put them in the blender so that they almost get pasty, and that gives an amazing flavour to the sauce). I had a leftover cucumber and egg in the fridge, so I whipped this up:
The frozen star-shaped steamed carrots made with cookie cutters are also quite handy. I always make them in bulk with my Le Creuset Steamer and store them in the freezer. It’s really a lifesaver on a day like this!
Menu: Macaroni bolognese (steamed carrot slices on top), Cucumber sticks, Boiled egg
Japanese Nashi for dessert (also leftover in the fridge)
Menu: Grilled snapper in moromi-miso (bought from the street fishmonger), Spinach Omelet, Boiled green beans, Cherry tomato
Tangerine mikan for dessert
Omuraisu is a Japanese name for Omelet & Rice. The ingredients are still scarce in my fridge, so this is my ultimate effort to come up with something that is both ethtetically and nutritiously satisfying.
Menu: Omuraisu, Steamed broccoli, Cucumber & cherry tomato salad
Kiwi fruits 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: Chicken soboro (frozen) & sliced green beans (leftover) donburi with flower-shaped carrot (frozen), Corn (leftover) omelet, Daikon & cucumber salad (leftover)
Apple mousse (frozen) & mashed sweet potato (frozen) with raisins for dessert