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
As I am still suffering with my strained back, I didn’t get a chance to go to a grocery store to replenish bento ingredients. This means I need to depend on my stock in the freezer. It’s handy, but I’m running out of the options.
Today I made an attempt to go for a Soboro (chicken crumble) variation. I mixed the Soboro into freshly cooked rice along with wakana sprinkle. It tastes more or less the same as my bi/tri-colour bento, but hopefully the new visual presentation makes a bit of s difference.
Menu: Soboro & wakana sprinkle mixed in rice (with nori seaweed on top), Simmered pumpkin mixed with lightly fried bacon, Boiled egg, Steamed broccoli, Cucumber sticks, Cherry tomato
Apple mousse & strawberries for dessert
Earlier last week I strained my back, possibly due to overstretching at yoga class, or just overworking on my translation assignment in the same sitting position for hours. It’s been haunting me for the past week. Does anyone here have good tips on how to get rid of the pain in your back?
With or without pain, bento making continues. I generally enjoy cooking bento for my daughter, but at times, especially now with the sharp pain in my back, I wish there was an alternative. I wonder if they (her school) judge me if I just put store bought bento in her backpack… In Japan we have unspoken rules everywhere, and where homemade bento is required such as at her kindergarten, it just has to be homemade bento no matter how simple it is. Also, I’m so used to making bento with different ingredients and colours I don’t know how to make them simpler and not let my daughter down too much at the same time.
Ah, the joy of bento making!
16/Nov/17 – Onigiri
17/Nov/17 – Stirfried-tofu (my daughter ate only 1/3 of it, saying she didn’t care for it much. What a disappointment!)
20/Nov/17 – Sword fish & lotus roots
21/Nov/17 – Penne amatriciana
24/Nov/17 – Chicken soboro & scrambles egg
28/Nov/17 – Sausage
It’s been another busy but short week for us. Monday was a school holiday since our daughter’s school was open on last Saturday for an art event. Tomorrow, 3rd of November is a public holiday in Japan called Culture Day. As such, there’s only 3 days of school, but since I took up this translation assignment for 9000 words of text, which is due tonight, I’ve been working non-stop since Tuesday.
Anyway I thought I’d take a break and post our daughter’s bento images because the bento making happens every day no matter what as long as her school is open!
Tuesday 31/Oct – Soboro bento
Wednesday 1/Nov – Macaroni in tomato sauce with aubergene & bacon
Thursday 2/Nov – Picnic tortilla wrap bento
Our daughter & her friends are on their way to the sweet potato farm for potato digging today. It’s their first time to take a chartered bus on their own, without being accompanied by their parents. Hope they’ll have fun.
OK, back to my assignment, 2000 more words to go!