Happy Friday! Although this week was a shorter week for us due to the holiday on Monday, Friday seemed to have taken forever to arrive with all the things going on in our lives. Here we are with another bento post, and today is my favorite meal, Korokke Bento!
Last week I skipped my bento post due to our family fried trip to the rice mill facility in Nelson, California. We still need to process a lot of pictures my husband took during the tour, and we cannot wait to share what we learned. The president of the company and his staff were all very kind and friendly and we had such a fantastic time. It’s really wonderful feeling to know who’s making the food you are eating and knowing that they care so much about their rice. For now, I want to share my favorite pictures from the trip that I shared on my Instagram.
Golden color of rice field…beautiful scenery.
My children’s (and my) highlight of the trip? Riding on this giant harvester! And that’s the driver Ted. He’s funny and so great with the kids!
Such a comfortable smooth ride with A/C on. My children were so excited how the harvester collected rice.
We look forward to sharing what we learned from our trip. Stay tuned! Now let’s go back to today’s bento post.
Previous Dinner was:
This is my version of Korokke which I put minced carrot and shiitake mushroom in regular potato & beef korokke. My Mom’s Korokke is the classic one.
Lunch Next Day:
- Korokke Bento
- Water bottle
- Fill up half of bento box with Japanese rice. Let it cool so that hot/warm rice will not warm up other cool food.*
- Reheat leftover Korokke in oven toaster until it's warm thoroughly.
- Pour Tonkatsu Sauce in a little container.
- Wash tomatoes and strawberries and pat dry. Place them nicely in the bento box.
- Pack cooled Korokke.
- Sprinkle furikake on top of slightly cooled rice.
- Cool down completely before close the bento box cover.
Enjoy making bento!