After a long, hot & humid summer, there is finally a sense of autumn in the air. The temperature at night time has cooled down, which makes us sleep better and hence gives us more appetite.
As dessert, I packed one of the seasonal fruits in our daughter’s bento – Kyoho grapes. The flesh is very juicy and sweet, but the skin is quite thick and bitter. I usually peal it off before eating, but left it on this morning partly because I am always in a rush in the morning, and that she can now do it on her own, but mostly because of this beautiful colour of elegant dark purple that I wanted my daughter to see and remember as part of our autumnal delicacy.
Menu: Chicken soboro & scrambled egg on rice, Stir-fried potato & spinach, Boiled green beans, Cherry tomato
Kyoho grapes for dessert
Menu: Grilled salmon mixed in rice with scrambled egg on top, Mashed sweet potato with tori-soboro, Steamed broccoli, Boiled green beans, Cherry tomato
Mandarin mikan for dessert
Menu: “Nishoku” bicolour bento (tori-soboro & scramble egg on rice), Spinach goma-ae, Steamed & mashed pumpkin, Boiled broccoli, Cherry tomato
Mandarin “mikan” for dessert
Menu: Tori-soboro (chicken crumble) variation with chopped veggies and tofu, Roasted sweet potato, Goma-konbu, Baba-hamu-kyuri
Green grapes for dessert
Having some guests over the weekend. I didn’t have time for grocery shopping for bento making on Monday. Whipped up this packed lunch box using the ingredients stored in our pantry/fridge/freezer. Not too bad!
Menu: Tori soboro & sautéed chopped spinach mixed in rice, Goma konbu, Kiriboshi daikon, Cherry tomato omelet, Boiled green beans
Japanese “nashi” pear for dessert
menu: tori-soboro (chicken crumble) on spinach rice, asparagus, cucumber & ham salad, tomato omelet
apple mousse and yogurt for dessert
tori-soboro, chicken crumble, is a suitable and popular recipe among children for packed lunches. in one of my earlier posts, it was introduced as “tricolor bento (recipe attached for tori-soboro)“. it can be frozen after being prepared and kept for a few weeks, which becomes especially handy when there is no other protein in the fridge. i sometimes mix it into mashed potato or pumpkin, which makes a excellent side dish.
today i served tori-soboro on top of spinach rice (boiled spinach, drained well, chopped and extra water squeeze out well, mixed into freshly cooked white rice). the bright green not only adds a nice springy touch in the bento box but also matches nicely with the soysauce based chicken crumble and is great for extra nutrition for the little one.