It’s hard to believe my daughter’s school is in its last week. It feels like yesterday I started keeping track of my bentos – and I’m proud to say (to parents and husband…) SEE I’M NOT A MIKKA BOUZU!
Last Friday, my daughters and husband attended Field Day for my older one’s American school. It was a lovely event, (I missed the meal part due to work) with pizza, vegetable sticks, salad, watermelon and ice pops enjoyed by the beach. When I arrived to join them, I found both kids ambling through the sand with classmates.
Grilled chicken drumstick – I marinated the drumsticks in Trader Joe’s 21 Spice Seasoning, apple cider vinegar, soy sauce and fresh pepper for about 30 minutes. I grill these over medium low heat, and baste with the marinade periodically. The skin crisps up, but the meat remains moist. I usually cook a large batch as an all-purpose “back-up” meal for dinner or lunch. Fresh lemon juice squeezed on at the end.
Onigiri with grilled shiozake (salted salmon) center – I finally mustered enough time and strength to grill this – with the chicken drumstick. I actually used 1:1 ratio of the multi-grain mix (Brown rice, quinoa, millet, wheat berries) with organic white rice. The combination worked, and I was able to actually make onigiri that could retain its shape without crumbling.
Boiled quail eggs (conventional)
Roasted beet hearts
Blanched asparagus spears
I made two onigiri for the girls’ breakfast with the shiozake center. My little one, hungry, ran to her high-chair, yelled to be seated, unwrapped the nori off of her rice ball, and dug the fish center out. All in a matter of two minutes.
My older one meandered into to the kitchen, and methodically ate her onigiri – but sped up once I announced anyone done with breakfast will have watermelon!