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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- 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 Braised Pork Belly in a frying pan until it's warm thoroughly.
- Pack cooled Braised Pork Belly in a silicone cup and put in 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.
Tamogoyaki and Broccoli: How to freeze food for Bento, click here.
[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.