Today I’ve got two lunches that represent both ends of the bento spectrum: one is fast and simple, the other is time-consuming decorative food art. My usual preference is for the fast and easy bento made through speedy prep techniques and leftovers, but once or twice a year I go the extra mile for a holiday lunch. Think of it like a birthday cake: even if you make cake regularly, you probably don’t put as much effort into decorating each unless it’s for a special occasion.
I realize that by posting one of my rare ornate lunches right after recent bento articles in the New York Times and the Globe and Mail I’m at risk of falling into a fussy stereotype. Maybe I should reread Need for Speed: A Mommy’s Lunch Manifesto? Anyway, I cut myself a break when I remember the wide variety of real-life special occasion bentos I saw at my son’s old Japanese immersion preschool and read about other parents’ lunchtime adventures on the Lunch in a Box online community forum.
I have to admit that although I get a feeling of accomplishment once I finish an elaborate creation like the one above, I do feel time pressure while I’m making it and wonder, “Why bother?” Am I a bad attitude mom? Guilty as charged! The simpler lunch below was made quickly with the leftovers from the fancier one above, and is much more my pace for an average school day.
Contents of preschooler bento lunch: Fried shrimp (recipe forthcoming), steamed broccoli with vinaigrette dressing, round onigiri rice balls (stuffed with Gohan Desu Yo! seaweed paste and decorated with strips of nori seaweed), wrapped triangle cheese, grapes, and kiwifruit.
Morning prep time: 15 minutes, using frozen rice and fried shrimp left over from the shrimp rolls the day before. In the morning I assembled the rice balls, nuked a couple florets of broccoli in my microwave mini steamer, and peeled/sliced the kiwifruit. (Read on for the full post. with details on the fish-shaped sushi lunch..) Continue reading