Kindergarten bento – Soboro variation (Thursday 13/Sep/18)

13/09/2018

“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

Kindergarten bento – Autumn colours (12/Sep/17)

13/09/2017

Incidentally when I finished packing my daughter’s bento this morning, I realised that the colours of autumn was everywhere. Tangerine, mustard, forest green, burgundy…

Usually, I would have put a bit more green to make it brighter (afterall this is for a small child), but thought that I would keep it as it was, hoping she would get my intension to teach her the subtle expression of a changing season.

Menu: Macaroni Amatriciana with broccoli, Boiled egg, Mashed pumpkin & cucumber salad

Japanese “Mikan” orange & Kyoho grapes for dessert

Kindergarten bento – Pumpkin salad (28/Nov/16)

28/11/2016

Menu: Grilled Menuki fish marinated in saikyo miso, Pumpkin & egg salad, Spinach & bacon sautée, Cherry tomato, Rice with goma-konbu

Mandarin mikan for dessert

Pumpkin & egg salad is something I put in a bento box on a regular basis. I usually steam half a pumpkin (here in Japan, we always see pumpkins sold in half or a quarter, hardly ever a whole one. Wonder why), mash it once soft, divide them in an ice cube dish and store them in the freezer. Whenever I need one extra dish or want to add a bright yellow orange into a bento box, this becomes very handy.

Having said that, today’s pumpkin was freshly made and was extra delicious. It was the salad for lunch, and my daughter asked me to make soup out of it for dinner. So be it – I added chicken stock I happened to be cooking, and turned the salad into warm and tasty pumpkin soup.