Menu: Simmered sword fish, Broccoli Omelet, Boiled green beans, Cucumber sticks, Steamed carrot, Rice
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
Menu: Simmered sword fish, Omelet, Boiled okra, Cherry tomato, Chopped boiled spinach mixed in rice
Kyoho grapes for dessert
I love the simmered sword fish my mum used to make (actually, I believe she still does, but haven’t come across it for a very long time). I remember my mum pouring the sauce over the fish in the pan on the stove so that the sauce gets covered evenly, and taking out the fish carefully onto a plate once done. Now I kind of copy her method when I cook this, which I was never been properly taught, but it always turns out pretty much the same. It’s not a complex dish, but it always makes me happy when it does.
Menu: Kajiki sword fish nimono, Boiled green beans, Sliced cucumber salad, Cherry tomato, Rice with scrambled egg on top
After having a super busy weekend participating in a “kimono” presentation show with my daughter this past Sunday, I was looking forward to going back to our normal routine and having a good, fresh kickstart of a week. But the life usually doesn’t turn around the way you plan – our daughter woke up super grumpy, presumably because of fatigue and hunger, and it so happens that it’s very gloomy outside with thick layers of grey crowds this morning.
We’ll never mind, I’ll treat myself another cup of coffee before starting to work today.
Have a good week!
Menu: Simmered Kajiki (sword fish) on rice, Broccoli omelet, Stewed hakusai cabbage & daikon, Cucumber sticks
Strawberries & kiwi for dessert
The meat look alike kajiki is one of my daughter’s favorite dishes for her bento. Its texture is like chicken filet, and it tastes a bit like tuna but with less iron in its aftertaste. It goes very well with rice even when it cools down.
Here is my mum’s recipe for the simmered kajiki.
Menu: Kajiki nimono (simmered sword fish), Cucumber sticks, Sautéed spinach & bacon, Cherry tomato, Boiled egg
After the bento today, my clever daughter asked me not to cut out the apple in bunny shape anymore, because the apple skin contains a lot of vitamin c and very healthy.
Where did she get such information? It wasn’t from me and certainly not from my nutrition-oblivious husband. She is developing her own world view it seems!