For the first two weeks in June, we took our daughter off from school in order for her to spend time with the Dutch side of her family who were visiting Japan for three weeks. During the break we took a trip to Okinawa, the prefecture comprised of a group of islands in the south west of Japan, which is surrounded by the breathtakingly beautiful East China Sea.
Okinawa was like a paradise to me, not only because of its emerald green beaches and the unique culture reminiscent of Ryukyu Kingdom, but also, frankly and simply, because of the absence of daily chores such as cleaning and cooking.
Our daughter went back to school the day after we came back from our glorious getaway, and so followed my inevitable daily bento making. After being away I needed to be wise for the bento preparation, making the most of the limited ingredients. I used the frozen basil & spinach pesto sauce with macaroni pasta, and for dessert frozen apple mousse & mashed sweet potato combo with raisins, all of which are usually stocked up in my fridge. The rest of them were bought in a convenience store in the neighborhood upon our arrival back to Tokyo.
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.
I felt lazy in the morning and just defrosted the hamburg steak I made the other day. I usually eat the same thing for lunch at home as my daughter to see how it tastes like. It worked just fine.
Menu: Hamburg steak (defrosted), Spinach omelet, Boiled green beans, Rice with furikake sprinkle, Steamed carrot
Apple bunnies & kiwi fruit for dessert
As spoiled as a child can be, my daughter told me the other day she wouldn’t want to eat the same thing from one day to the other. Ha!
Luckily, she forgets stuff overnight, and today’s bento is filled with our dinner leftovers. The bento box came home empty.
Menu: Simmered sweet potato with chicken thigh, Spinach goma-ae, Tomato Omelet, Riceixed with wakana sprinkle & dried jako (baby sardine) with sesame on top
Tangerine Mikan for dessert
Menu: Grilled snapper in moromi-miso (bought from the street fishmonger), Spinach Omelet, Boiled green beans, Cherry tomato
Tangerine mikan for dessert
Menu: Stirfried potato & spinach (with some bacon), Grilled salmon mixed in rice, Boiled edamame, Corn Omelet
Kyoho grapes & pear for dessert
Menu: Boiled egg (exploded and hence deformed while being boiled), Grilled salmon & boiled chopped spinach mixed in rice, Steamed broccoli, Steamed sweet potato mixed with chicken soboro crumble with dash of olive oil
My daughter’s favorite apple mousse for dessert