Middle of the week, middle of the month

17 Nov

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.

Hopefully she likes her lunch today too!

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One Response to “Middle of the week, middle of the month”

  1. DADAD November 19, 2010 at 12:52 am #

    you got my advice for the fish to de-bone. Good!

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