My daughter loved the narutomaki in her bento, and she assured me, “Mama, I ate my lunch and it was very good.” I was relieved, seeing there were only a few loose noodles and some slivers of peppers that were left over from lunch. “Mama, I like the pink things,” she added with a smile.
Today’s lunch is a mix of western and Japanese flavors. I had made yudofu for dinner last night, and had forgotten to save extra rice from dinner for her lunch. I decided to make a quick pasta salad as her starch.
I cooked a handful of organic, whole wheat pasta spirals, and added a handful of Trader Joe’s Organic Foursome (sweet peas, corn, beans and carrots), a quick dressing of organic olive oil and rice vinegar, topped with a dash of parmesan cheese.
In addition, her lunch consisted of the following:
Sautéed organic pea shoots, seasoned with a little salt, white pepper and crushed garlic.
Sautéed and braised mackerel fillet, lightly dusted with katakuriko, pan-sautéed in a little canola oil until the surface got crispy, and then lightly braised in some dashi, soy sauce, mirin and grated ginger. I flaked and de-boned the fillet for her lunch.
Braised organic tofu, carrots and onion in a dashi, mirin and soy sauce marinade until the liquid was reduced. Think – vegetarian, basic, sukiyaki without the meat and shirataki.