Happy Monday! Let’s start the week with a bento recipe!
Well, I know my post today is a bit later than usual but the site was experiencing some technical issues last night and the post got delayed. If you are trying to search on my blog right now, it’s not available at this time. My husband and I will fix it soon and I’m sorry for the inconvenience. If you are curious what happened, 2 ip addresses spammed 5,000 comments and basically crashed my site and corrupted my database for 5 hours last night. 🙁
As Mondays are my son’s minimum day at school, I get a break from making a bento lunch. However, even when he comes home for lunch, he sometimes would request that I make a bento for him. I’m happy to see he is enjoying Japanese bento culture.
Previous Dinner was:
Braised Pork Belly (Kakuni)! We loooove this pork belly dish very much. I have to admit that it does take some time to make it, but the result is so worth it.
Lunch Next Day:
- Braised Pork Belly (Kakuni) Bento
- Small box of fruits
- Water bottle
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Braised Pork Belly Bento
Ingredients
- cooked Japanese short-grain rice
- Braised Pork Belly (Kakuni)
- Tamagoyaki (Japanese Rolled Omelette)
- broccoli (pre-blanched)
- tomatoes
- furikake (rice seasoning)
Instructions
- Fill up half of the bento box with Japanese rice. Let it cool so that hot/warm rice will not warm up other cool food.
- Reheat leftover braised pork belly in a frying pan until it's warm thoroughly. Let cool completely.
- Pack cooled braised pork belly in a silicone cup and put in the bento box.
- Put tamagoyaki and broccoli in the bento box.
- Wash tomatoes and pat dry. Place nicely in the bento box.
- Sprinkle furikake on top of rice.
- Cool down completely before closing the bento box.
Notes
Nutrition
Did you make this recipe?
Tag @justonecookbook on Instagram so we can see your delicious creation!