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.
This is my original Chicken Balsamico. It’s been highly approved by the family.
500g chicken thigh (cut into bite size, put salt & pepper in advance), 2 celery storks (sliced), 1 clove of garlic (chopped), 15 – 20 cherry tomatoes (halved), 1 – 2 bay leaves, 1 table spoon of olive oil, dash of white wine, 2 table spoons of balsamic vinegar, 1 table spoon of honey, 100ml water, salt & pepper to taste, and a dash of soy sauce for extra flavoring
In the medium sized pan, on medium heat, fry the celery & garlic with olive oil until golden, then add chicken, fry further until golden, and pour in white wine.
Add cherry tomatoes, water and balsamic vinegar & honey, as well as bay leaves, stir, and put the lid on, lower the heat and cook for 10 – 15 minutes or so.
Sprinkle salt & pepper & soy sauce to taste.
That’s it, easy & quick! You can either cook celery leaves together, or sprinkle it over the stew once it’s done.
For the first time, I packed mashed potato in lieu of rice for our daughter’s bento today. All the dishes in the bento are the leftover from the previous evening’s dinner, except for the boiled egg.
As Japanese, it required a bit of contemplation to do so – we simply don’t eat potato as much and are not accustomed to it. For me, potatoes are vegetables, and not staple food. But my half Dutch daughter didn’t seem to care at all, and the bento box came back empty without any complaints.
“Soboro” chicken crumble (here is the recipe) mixed in rice with Wakana sprinkle & sesame, Cucumber & carrot salad, Tofu omelet, Stir-fried potato & spinach
Kyoho grapes for dessert
Simmered sword fish (here is the recipe), Tomato omelet, Grilled pumpkin, Boiled broccoli
Nashi pear & Kiwi for dessert
Our daughter doesn’t like a chunk of meat in general. She says it’s too chewy and dry, and prefers soft minced meat such as hamburger steak. It had always been like that since she was a toddler, until one day, she ate Tonkatsu (Ton (Pork) + Katsu (Cutlet) = Deep-fried Japanese pork cutlet). About a year ago I took her to one of the most popular Tonkatsu restaurants in Japan (the famous Maisen) where she ate a slice of this freshly fried, juicy, tender, tasty pork Tonkatsu with their rich, sweet & savory shiny brown sauce. It must have been an eye opener for her, because ever since then she became a big Tonkatsu fan.
Last night I made it for dinner, and she kept taking a slice after another, to the point where I had to tell her to stop eating any more. She indulgently poured the Tonkatsu sauce (store bought – they have a good selection in the supermarket) over the Tonkatsu slices and ate it with great pleasure.
I don’t know if she knows it yet; I certainly won’t encourage her to make a connection that the pork is pig, who she adores through her favorite Olivia and Peppa Pig.
– Pork filet (preferably with a bit of fat)
– Egg (beaten)
– Bread crumbs (in Japan we use what is called “Pan-Ko (パン粉)“, which is rough bread crumbs rather than the fine powdery ones you see in the western countries)
– Oil (I mixed salad oil and olive oil yesterday – I do NOT recommend sesame oil for Tonkatsu. It’d be too heavy)
- Make some incisions between fat & flesh – this way it prevents the filet to warp once being placed in hot oil
- Sift a large spoonful of flour over the pork filet and cover it entirely
- Dip the floured pork filet into the beaten egg
- In a tray, pour a cup of bread crumbs, place the egged pork fillet on top and cover the crumbs over the fillet
- Pour the oil in a small frying pan, heat up the oil (drop a small bread crumb in it for testing – it’s ready when it immediately comes back up on the surface)
- Deep-fry it in medium heat until the flesh becomes harder (kind of like someone’s bicep muscles, rather than my soft tricep)
- Once ready, take it out of the pan and place it on top of a sheet of kitchen paper placed on a metal net (so that it wouldn’t get soggy from the heat)
- Eat with the delicious Tonkatsu sauce
Shirasu (baby sardine) rice with nori seaweed & sesame & wakana sprinkle, Hamburg steak, Slices veggie salad, Boiled broccoli, Boiled egg
Kiwi & Nashi pear for dessert
19 ingredients in total!