Tricolor Donburi (“soboro” chicken crumble/scrambled egg/green beans)
Miso soup (with cabbage, carrot, spring onion & potato)
Pumpkin in dashi broth
Okra/cucumber/Wakame seaweed in vinegar sauce
Click here for chicken soboro recipe
Gulp! Someone is missing out something delicious tonight.
Simmered sword fish (here is the recipe), Tomato omelet, Grilled pumpkin, Boiled broccoli
Nashi pear & Kiwi for dessert
- “Shirasu” baby sardines
- Kelp (konbu seaweed)
- Tofu (mixed in omelet)
- Ao-nori (seaweed) powder (mixed in omelet)
- Chicken filet
- “Katsuo-bushi” bonito flakes (mixed with cucumber slices)
I’ve been told a few times what colourful bento I make. Looking at other people’s arty and beautiful bento images via Instagram or Pinterest, they may be right, the bento I make are quite lively and bright compared to theirs.
But it’s almost automatic for me. For me the colour palette in my daughter’s bento is totally normal. It’s how my mum used to make bento for me. And it always consists of three main colours: red, green and yellow. Maybe it’s time for me to explore a bit more, incorporating ingredients with more complex or subtle colours, so that I can potentially teach my daughter about the world of Wabi Sabi (and I have to learn it first).
Monday morning after a busy, eventful weekend.
There’s nothing else more useful than the frozen “torisoboro“, the chicken crumble, to prepare a quick bento for your little one.
For recipe, click here.
Here is the list of ingredients in the bento today, not including the seasonings such as salt, soy sauce, etc.
11 ingredients in total, with a good variety of veggies. Protein from chicken, egg and broad beans, carbo from rice, and vitamins from fruits. Iron from broccoli. I guess it’s not too bad from a nutrition point of view.
- Furikake sprinkle (to be precise there are a few in there, but let’s say this is just one)
- Chicken thigh
- Cherry tomato
- Borad beans
In Japan, it is said that “toshi-no-se,” the year-end, is bound to be busy, as everyone starts acting somehow anxious to finish off things prior to the fresh start of the new year. As mentioned before, the new year is a big deal in this country, and we do everything to make sure the new year to be quiet and special.
This year was no exception for me also, and I was running around like a headless chicken without any time to stop and take a big breath… until we left for our Christmas holidays in the Netherlands to visit my husband’s family. Hesitantly we dropped unfinished errands, hurriedly packed our suitcases, left beautiful & sunny Tokyo, and arrived in the equally beautiful, but quite dark Netherlands yesterday. It is Christmas Eve here in the Netherlands, and things already seemed to have slowed down, and people are starting to relax for the festivity to begin. The sense of rush I was feeling in Japan is nowhere to be seen here. It’s an interesting realisation what a huge difference there is depending on which culture you’re in.
Looking back at the bento photos I didn’t have a chance to upload before our departure, I can vaguely remember how I managed all these bento making during my busy schedule. It’ll resume in the new year, but for now I’m relieved that I won’t have to do it for the next two weeks.
15/Dec/17 – Grilled cod in saikyo-miso
18/Dec/17 – Simmered sword fish
19/Dec/17 – Nikudon-don
20/Dec/17 – Macaroni genovese
22/Dec/17 – Chicken soboro