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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Korokke Bento
Ingredients
- cooked Japanese short-grain rice
- korokke (Japanese croquette) (pre- cooked)
- tomatoes
- 2 strawberries
- tonkatsu sauce (for my homemade recipe, click here)
- furikake (rice seasoning)
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
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!