In busy mornings, these ice pouches become super handy. I usually keep several of them in our freezer.
For our daughter’s bento, I usually pack freshly cooked rice, as it is still tasty even after it cools down. Cold rice from the fridge or defrosted rice from the freezer does not taste very well in a bento, unless it’s heated up again to its original condition before packing, which can be a little tiresome. Hence I usually set the rinsed rice in the rice cooker the night before with the timer on, and let it do the job by itself, and get the freshly cooked rice first thing in the morning.
The problem however is heat. The rice needs to cool down before putting the lid on; otherwise it would form a lot of steam, which is not good for food preservation. To combat this, I use these ice pouches, by placing them under the bento box for five minutes or so. It works really well, and I must admit I can’t live without them now.
This happened before… Upon retuning from her school today, my daughter diligently handed over her empty bento box to me for washing. As I opened it, I found the most of the Nori seaweed stuck on the back of the bento box lid…
“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
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.
Just so my 5-year-old daughter eats more green, I sometimes put chopped spinach or komatsuna greens in omelet. She usually eats it all, but I was a bit unsure about this time since I might have added too much komatsuna.
When she came home, as expected, there was a few strings of komatsuna left. I just wanted to tease her a bit and asked her why she didn’t finish it all. She frowned at my interrogation, and whether trying to avoid getting into trouble or not, she said, “I don’t like this omelet with spicy green, but I always eat it because you made it with love”.
She left me there speechless.
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