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.
Last night for dinner, I cooked beef steak with pan-fried potatoes, carrot & chicken filet soup, stir-fried komatsuna & corns, and boiled broccoli.
The leftover ingredients have been transformed into the bento for my daughter today.
- Rice mixed with boiled chicken filet (from the soup) & green furikake sprinkle (with goma-konbu on the side)
- Potato salad (from the pan-fried potatoes) with boiled carrot (from the soup)
- Corn omelet
- Boiled broccoli
- Stir-fried komatsuna
Although I was quite happy with the makeover, my daughter claimed yet again that the chicken (well she thought it was fish) was too dry.
Lately, I’ve been getting a lot more translation assignments. It’s a client driven business, so it’s highly due date sensitive. Because of that, I couldn’t post any of the bento pics last week, working my head off to meet the deadline.
I work freelance from home, primarily because I want to be flexible enough to have ample time with my daughter. She’s the only child, and I don’t want to miss a thing and don’t want to regret at a later stage of my life that I should’ve spent more time with her when it’s too late.
Having said that, I also think having a career is very important for one’s life. It is a great part of who you are, and gives you confidence as well as an independent mindset. Doing freelance was the choice I made, so that I can manage to have both.
The downside is I don’t get paid so well. The rate of freelance translation projects is not something you can brag about. But I take pride in doing this job. I hope one day my little girl will look back at this period of her life and remember her happy time she spent with her mummy, who always gazes at her computer, typing and mumbling something weird.
Tuesday 7/Nov – Bi-color bento with grilled salmon flake & scrambled egg
Wednesday 8/Nov – Onigiri for 2 (the school closed before lunch and it was raining outside, so we had a indoor picnic on the living room floor at our apartment)
Thursday 9/Nov – “Omuraisu” Omelet rice bento
Friday 10/Nov – Grilled Spanish mackerel bento
Menu: Salmon flakes & scrambled egg on rice, Hijiki, Boiled green beans & broad beans
Strawberries & apple mousse for dessert
This is the bento from yesterday. Today no bento is required at my daughter’s kindergarten, because they are celebrating the graduation of the oldest kids with the onigiri & soup lunch to be prepared by the younger kids. How lovely is that!
(In Japan, the school year starts in April and ends in March. March is the month of graduation, so everyone is in the celebration mode)
We had a busy weekend with no time for grocery shopping, and I had to reply on my freezer in a busy Monday morning. A frozen filet of salted salmon is very useful for this type of occasion, just chuck the frozen filet in the fish grill for 8 minutes or so.
Menu: Grilled salmon on rice, Goma-konbu, Corn omelet, Steamed broccoli, Cherry tomato
Diced strawberries & banana for dessert
Menu: Hijiki mixed in rice with scrambled egg in top, Cucumber/spinach/shirasu fish salad, Cherry tomatoes
Mandarin mikan for dessert
Menu: Grilled sawara (Spanish mackerel) in saikyo-miso, Roasted sweet potato, Steamed broccoli, Simple omelet (only with a pinch of salt), Cherry tomato, Rice
Apple mousse & banana for dessert
My daughter went back to school after being absent for a few days due to some stomach bug. Following the doctor’s advice, I avoided using heavy ingredients that might upset her sensitive stomach once again.
Well actually, over the weekend we took her out for lunch since she was already feeling much better and had too much energy to stay inside. It was very crowded everywhere with the holiday season, and we took a seat at the first restaurant we found a table, which happened to be a French crêperie. She & I shared a gallette complete and a crêpe with Nutella. She ate them contently then, but after a while she had to go to the toilet, and we had to cut a long queue to barely make it. It’s totally my fault…. so no butter no sweets no cheese no grease for a little while…😭
Menu: Tofu omelet, Tori-soboro & veggies, Steamed cabbage, Salted cucumber slices, Rice with sesame furikake
Bunny shaped apples for dessert
Egg is a very handy ingredient for packed lunches. I always boil it or make omelet or scrambled egg out of it. I usually improvise with whatever there is in the fridge. Today’s omelet recipe is with healthy & nutritious tofu.
An egg with a bit of mashed tofu. No need to mash it completely, just mix it with egg with chopsticks or fork.For seasoning, I used a pinch of salt and this powdered nori seaweed called “Aonori.” It gives the egg a bit of sea flavour as well as good nutrients as also indicated in the package (high in protein, calcium and iron).
Add aonori like this,Cook it on a heated pan with a bit of cooking oil (very important to heat up the pan before pouring the egg mixture),Roll, roll, roll, and voila!