I hope you are enjoying the bentos I have shared so far. Some of you might be wondering if I’m planning to share Japanese Character Bento (kyaraben キャラ弁) one day. If you are not familiar with Character Bento, take a look at this link.
The character bentos are really cute and I am sure my children will be excited to have such bentos. I can imagine the smile on their face each day as they open the bentos for lunch, being surprised by new characters. But realistically I don’t have the time to make them since the children are still a bit young and need lots of help in the morning.
In the mean time, I will continue to share my quick and easy bento recipes using previous day’s leftovers or individually packed leftover meals that I stored in freezer. I hope my tips help moms or dads or anyone who pack lunches so let me know if you have any questions.
As you see, today’s bento is very simple. There are two main dishes in here: Asparagus Beef Rolls and Onigiri. The rest of menus are healthy veggies and fruits.
So what do you think makes the bento appealing and somewhat pretty? (if I am allowed to say so myself…)
Well, it’s the colors!
I shared about how important it is to use colors in bento in this post. I cannot stress this enough. If you want to make quick and easy and pretty bentos, then mastering using multi-colors is a must (do I sound like Yoda?). I’m planning to write more about bento making tips and techniques that I think will be useful for everyone. But for now, let’s go over today’s recipe.
Previous Dinner was:
Asparagus Beef Rolls (adapted from Baby Carrot Beef Rolls recipe).
Instead of baby carrots, I used thin asparagus. But the method of cooking is the exactly same. I rolled asparagus into this thin sliced beef that we use for “Shabu Shabu“.
If you don’t have an access to Japanese supermarket to get this kind of beef, you can slice your own meat. Thinly sliced beef or pork will work for this recipe.
Lunch Next Day:
- Asparagus Beef Roll Bento
- Water bottle
For those of you who are new to Onigiri (Japanese Rice Balls), here’s the recipe.
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- Make Onigiri and let it cool.
- Reheat asparagus beef rolls in a frying pan. Set aside to let it cool.
- Cook edamame according to the package directions. Set aside to let it cool.
- Cut oranges into small pieces and rinse grapes and cherry tomatoes.
- Wait until all the food cools down, then neatly pack into bento box.
- Make sure all the food are cools down completely before closing the bento box.
[Please read FOOD SAFETY TIPS].
* This lunch is for my 6-year-old son.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.