I love putting together Shinji's bento each morning. It is a great ritual and by planning ahead, the night before, I can have most of the items ready, they just need to be assembled into the lunch box. Lately we have been putting something on top of the rice, which is the top part of the bento. The bottom part will have five different dishes in a variety of colors and cooking preparations (pickled, steamed, stir-fried, etc.).
Top Bento:
Over the rice is scrambled eggs and tori soboro (seasoned ground chicken) - a kind of mother and child combination.
Sides are Japanese-style mashed potatoes, kampyo, stir-fried cabbage and Satsuma-age (fish cakes), spinach with a sesame dressing, and saba miso (mackerel).
Bottom Bento:
Over the rice is chirimen (dried anchovies) and salted salmon flakes.
Sides are mentaiko and mayonnaise with potatoes, kinpira konnyaku, green beans with a sesame dressing, egg omelette with nira (garlic chives), and cucumbers pickled with yukari (dried red shiso).
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