Korokke Bento with rice and fruits.

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.

rice field with mountain in the background

Golden color of rice field…beautiful scenery.

a boy and a man in front of a harvester in a field

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!

view from inside a harvester heading down rice field

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:

Korokke, Croquette on a white plate.

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 with rice, tomatoes and strawberries. Similar Recipes:

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Korokke Bento with rice, tomatoes and fruit.

Korokke Bento

5 from 3 votes
Delicious fried Korokke (mashed potato mixed with juicy meat wrapped around a crispy panko shell) with tonkatsu sauce, strawberry, and furikake over rice.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 1 bento

Ingredients
  

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

Instructions
 

  • 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.

Notes

Please read FOOD SAFETY TIPS.
Author: Namiko Hirasawa Chen
Course: Main Course
Cuisine: Japanese
Keyword: bento
©JustOneCookbook.com Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any website or social media is strictly prohibited. Please view my photo use policy here.
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5 from 3 votes (3 ratings without comment)
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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!

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!