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
Similar Recipes:
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- cooked Japanese short-grain rice
- Korokke (pre- cooked)
- Tomatoes
- 2 strawberries
- Tonkatsu Sauce (See Notes for homemade recipe)
- Furikake
- 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.
Tonkatsu Sauce: Homemade recipe, click here.
[Please read FOOD SAFETY TIPS .]
If you are using a thermal bento box like Thermos, you do not need to cool down before closing lunch box.
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.
Dear Nami, thank you for sharing your wonderful recipes. 🙂 I’ve made some of them, like the hijiki salad and korokke, and they turned out delicious. May I ask how you keep korokke crunchy when you use them in bento? Thank you in advance!
Hi Sandra! I’m so happy to hear that! Thank you for your kind feedback. 🙂 There is no perfect crunchiness when it comes to bento. Even you buy from a good bento shop, tempura bento, karaage bento, katsu bento, all the deep fried foods are not crunchy as freshly made. I mean, it’s impossible. We still enjoy those recipes in room temp bento though. But we accept the condition when it’s in bento and used to eat that way in bento.
You can try your best by toasting the korokke in a toaster oven or frying pan. NEVER microwave it. And after toasted, let it cool completely on wire rack (so moisture won’t be on the bottom). Then when it’s cooled, you can pack in the bento. 🙂 Hope this helps!
Thank you for the quick reply, Nami. 🙂 I can see that you really enjoy teaching and sharing your recipes with us. I will use your tips when I next make a korokke bento!