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!
I overslept this morning. In such a panicky morning, frozen chicken soboro, sautéed minced chicken, comes in handy.
While Soboro is being defrosted (just in room temperature), quickly make scrambled egg and boil green beans. Once the beans are boiled thinly slice them, place them along with Soboro and egg carefully on top of freshly cooked rice. Voila, it’s done!
Steamed mashed pumpkin also came from my dear freezer.
Menu: Chicken Soboro bento, Steamed mashed pumpkin, Cucumber sticks, Cherry tomato
Tangerine Mikan for dessert
I forgot to take the photo of my daughter’s bento at the kitchen this morning. Just for the sake of continuing to upload this to this site everyday, I got the bento out of my daughter’s school backpack, and took this photo at the entrance hall while my husband was being grumpy to be in a rush to bring her to school on his way to work.
Menu: Soboro tricolour bento, Steamed broccoli, Steamed carrot and daikon with dash of sea salt & extra virgin olive oil
Mikan for dessert
Following my disastrous sandwich attempt last week, I made tortilla rolls this morning. This time, it was a big success!
I lightly heated the tortillas in the frying pan, but it seems I may have overdone it. The tortillas got a bit hard and didn’t roll smoothly. Next time im sure I’ll do better.
Menu: Tortilla rolls (with cheese & appelstroop, ham & cucumber, and strawberry jam & butter), Mashed pumpkin with chicken soboro, Steamed broccoli, Cherry tomato
Kyoho grapes & banana for dessert
Last night before going to bed, I realised there was no rice left in my pantry. I totally forgot to replenish the stock, which is an absolute shock in a normal Japanese household (thankfully it is not that hardcore at our place). Anyway, I had to think quickly to come up with an alternative. Since there was some cooked rice kept in the freezer, I decided to whip up fried rice in the morning. (Just so you know, rice defrosted in microwave is not ideal for packed lunches, becauae it gets too dry and hard as it cools down. It may work if you steam it once again before packing, but I can’t imagine doing it in my busy morning!)
Menu: Fried rice (with egg, spring onion & dried ‘jako‘ baby sardine), Pumpkin with chicken soboro, Cucumber & cherry tomato salad, Boiled green beans
Kiwi & Nashi pear for dessert