Menu: Leftover chicken burger, Kiriboshi daikon, Jako wakana rice with egg crumble on top, Diced cucumber
Frozen Apple mousse and kiwi for dessert
I used all the leftover from the dinner the previous evening as we leave for our summer holiday the next day. Ended up like that above.
No bento for the next three weeks, which means no need to wake up early for the bento making. Hurray!
Menu: potato with bolognese sauce, Hijiki, Boiled egg, Spinach & jako (small semi-dried fish) rice, cucumber and cherry tomato
Watermelon for dessert
This morning I prepared our little big girl’s packed lunch, making the most of our leftovers in the fridge. Bolognese sauce from last evening, hijiki from two evenings before (usually it lasts for a good few days given all the seasoning).
I’m sure my mother-in-law in the Netherlands would dismiss this leftover bento immediately with her strong preference to eat up all the food she cooked within the same day: another possible cultural difference in our lifestyle, or maybe just another usual in-law battle 😉
SMALL TOKYO KITCHEN 