Tag Archives: soboro

Kindergarten bento – Browned egg (6/Jul/17)

Menu: Chicken soboro & egg crumble donburi, Baba hamu kyuri, Okra mixed with sesame, “katsuobushi” bonito flakes & dashi soy sauce, Cherry tomato 

Red grapes & banana for dessert


This morning, I seemed to have heated up the frying pan too much before pouring beaten egg in it. As soon as the egg landed on the pan, it started to give brownish colour in the bright yellow, and as I mixed the egg with my cooking chopsticks, it crumbled and looked as if I had added some other ingredient in the egg mixture. 


No worries, it tastes the same. Another good reminder to not overheat the pan.

Kindergarten bento – Similar but different (11&12/May/17)

Every morning I tried to come up with a bento that is different both in appearance and taste from the previous day, in order for our ever growing girl to enjoy a variety as well as a daily small surprise of opening this treasure-box like bento container. Despite my effort however, the bentos yesterday and today look quite alike, which I noticed after looking at their pictures.

Grilled fish bento on 11/May/17

Chicken soboro bento on 12/May/17)
Tastewise they are different, but because of the combination of four colours (brown, bright orange yellow, bright red and bright green) they both look pretty much the same… Next time I’ll omit the bright red and see what happens.

Kindergarten bento – Flowers in full bloom (20/Apr/17)

Spring is a great season in Japan. Despite the limited access to nature in Tokyo, we still see many plants and flowers growing at every corner on our way to kindergarten. Everyday we find the signs of small life around us, as if they strive to occupy every single tiny space with soil among the paved streets. I love this season, and today made a bento with a flower field in mind.

Menu: Grilled salmon flakes & scrambled egg on rice, Mashed pumpkin & sweet potato with chicken soboro, Steamed broccoli, Cherry tomato

Apple bunnies for dessert

Kindergarten bento – Stirfries (16/Feb/17)

As I was preparing the bento in the morning, my daughter peeked up at my kitchen counter and told me she really liked the potato stirfries I was making. Lately she started giving me her feedbacks on bento, which is totally new. She used to be completely passive, but now she is developing her own preference. My job now is, I believe, that I guide her in a way so that she always likes to have a well balanced meal. What a challenge!

Menu: Stirfried potato slices with spinach & bacon, Soboro chicken crumble on rice, Boiled egg, Cherry tomato, Cucumber sticks

Strawberries for dessert

 

Kindergarten bento – Flower field (3/Feb/17) 

Menu: Sanshoku tricolour bento, Boiled cabbage & komatsuna, Cherry tomato, Cucumber sticks

Diced strawberries for dessert

In the old calendar (based on Chinese Year I believe), the 3rd of February is called “Setsubun,” which literal meaning is to divide seasons. It’s considerered to be the end of winter and the beginning of spring. 

The tricolour bento always gives me an impression of flower field. I used to love opening my mum’s tricolour bento with its cheerfulness. Hope my daughter had a similar, if not the same, feeling about her bento today.

Click here for the recipe of Sanshoku tricolour bento.