Toddler Bento Archive: 3rd week of October

  • Rice with Nori
  • Teriyaki Salmon
  • Cauliflower, String Beans, Shiitake Mushrooms, Carrot and Pork Saute with Oyster Sauce and Mayonnaise
  • Cherry Tomato and Cucumber Salad
  • Apple
  • Grilled Rice Balls
  • Boiled Broccoli 
  • Mackerel and Spinach Saute with Soy Sauce and Sugar
  • Boiled Cauliflower 
  • Cherry Tomatoes
  • Cucumber

  • Rice with Hake Flake
  • Hamburg Steak with Red Wine and Tomato Sauce
  • Spinach and Carrot Saute
  • Boiled Broccoli
  • Cherry Tomato and Cucumber Salad

  • Rice with Hake Flake and Nori
  • Fried Chicken with Boiled Broccoli
  • Cherry Tomatoes 
  • Apple

Mackerel and Spinach salty-Sweet Stir Fry

I prepare mackerel almost once a week during winter. 
This is one of my favourite ways to prepare the mackerel.  
It is very tasty and easy to prepare.
I got this recipe from my favourite cooking magazine site, orange page:

Ingredients for two-three people

  • Fillet pieces of mackerel
  • Two hands full of spinach
  • Corn flour to dust mackerel pieces
  • Vegetable oil
  • 1.5 tablespoons of soy sauce
  • 1.5 tablespoons of mirin (sweet sake)
  • 1.5 teaspoon of sugar
  • Salt
  • a pinch of Chilli flakes (this time I didn't involve this for my toddler) 

1. Slice mackerel into 1.5-2cm or into large bite sized. To remove the fishy smell, put pinches of salt over the mackerel and leave them for 3-4 mints. 
2. Heat up a frying pan and fry spinach with  a pinch of salt over medium temperature. 

3. Cover the pan with a lid and cook the spinach for 1-2 mints over small heat. Then set it aside.

4. Dust mackerel pieces with corn flour lightly.
 5. Wipe the frying pan with a paper towel, add 1.5 tablespoon of vegetable oil and heat it up over medium temperature. Fry mackerel pieces with chilli until the surface colour turns gold. Then cover the frying pan with a lid.
6. Cook mackerel pieces over small heat for 2-3 mints. 
7, Add soy sauce, sugar and mirin to dress mackerel (and chilli flakes). Turn off the heat. 
 8. Add the spinach and mix to serve. 

Nice to serve either in hot or cold.

Great for the lunchbox contents, too.

Time to prepare: 25 minutes
Total cost: 2.7 pounds (1.7 for mackerel fillet, 1 for spinach)

Sweet and Salty Caramelised Jerusalem Artichoke 


  • A handful of jerusalem artichoke pieces
  • Vegetable oil to deep-fry
  • 2 tablespoons of caster sugar
  • 1 tablespoon of honey
  • 1 teaspoon of soy sauce
  • Sesame seeds


1. Peel the skin of jerusalem artichoke and cut into small bite sized. Soak in water to remove tannin for some minutes. Set aside over a kitchen towel.

2. Deep-fry artichoke pieces in a small pan filled with 1cm depth of vegetable oil over small-medium temperature.

3. Set aside artichoke pieces over a kitchen towel to remove extra oil

4. In a small frying pan, add sugar and 1 tablespoon of water and make it caramel over medium temperature. Add honey in the end then turn off the heat.

5. Add artichoke pieces and soy sauce in the caramel pan. Mix well. Top with sesame seeds to serve.

Time to prepare: 25 minutes
Total cost: Less than 2 pounds

Yashin Sushi London

Visited Yashin Sushi some years ago. 
That experience is still unforgettable. 
Very tasty, delicate and innovative sushi in a very modern and stylish ambience.
Sushi of Gari in New York is very famous for the creative sushi but we prefer Yashin.

Chef's omakase. All were so delicious! 

Wagyu Carpaccio

Tofu Cappuccino

Total cost: We forgot. Surely around 250 including wine and champagne

Toddler Bento Archive: Second Week of October

  • Ginger Pork, Pac Choi, Carrot and Onion
  • Tomato
  • Broccoli 
  • Rice with Hake Flake and Nori
  • Cucumber and Apple

  • Deep fried Chicken 
  • Tomato and Asparagus Salad
  • Rice with Furikake
  • Apple

  • Rice with Dried Plum Leaf
  • Potato Glatin
  • Teriyaki Salmon
  • Broccoli with Mayonnaise 
  • Cucumber and Tomato Salad

  • Rice with Furikake
  • Hamburg Steak with Tomato and Red Wine Sauce
  • Potato and Carrot Butter Saute
  • Tomato and Apple Salad

Toddler Bento Archive (5th week of September-1st week of October)

  • Rice with Dried Plum Leaves
  • Deepfried Salmon with Oyster Sauce and Seaweed Powder 
  • Carrot Saute with Butter
  • Broccoli with Mayonnaise
  • Cucumber and Apple Salad

  • Rice with Sour Plum
  • Hamburg Steak with Tomato and Red Wine Sauce
  • Cabbage, Carrot, Tomato, Asparagus and Crisps Salad with Mayonnaise
  • Cucumber and Apple Salad

  • RIce with Dried Plum Leaves
  • Deep Fried Chicken and Zucchini
  • Tomato
  • Cucumber and Apple Salad
  • Rice with Sour Plum
  • Teriyaki Salmon and Zucchini topped with Tomato and Mayonnaise
  • Cucumber Salad

Toddler Bento Archive (4th week of September)

  • Rice with Miso Mackerel 
  • Stir Fried Pac Choi, Carrot, Shiitake Mushroom and Sausage
  • Tomato
  • Cucumber
  • Rice Topped With Ginger Pork
  • Grilled Zucchini and Tomato with Mayonnaise 
  • Hash Potato with Powdered Seaweed
  • Cucumber

  • Rice with Nori (Black Seaweed Paper)
  • Teriyaki Salmon, Zucchini and Shiitake Mushroom
  • Tomato and Cucumber Salad
  • Rice topped with Salty and Sweet Hake Flake
  • Hamburger Steak with Tomato and Red Wine Sauce
  • Cucumber and Tomato Salad

Toddler Bento Archive (3rd week of September)

  • Rice with Soy Seasoned Bonito Flake with Nori
  • Shrimp, Spring Onion and Avocado Stir Fry with Oyster-Mayonnaise Sauce 
  • Fresh Tomato
  • Cucumber Salad

  • Panda Rice with Sour Plum Cheeks
  • Hamburger with Tomato and Red Wine Sauce
  • Spinach and Carrot Butter Saute
  • Tomato Salad

  • Fried Rice with Sausage, Carrot, Spring Onion and Fried Egg
  • Teriyaki Salmon with Tomato
  • Cucumber Salad

  • Rice Topped with Teriyaki Salmon and Nori
  • Ginger Pork and Pac Choi
  • Tomato Salad
  • Cucumber Salad