1. Juicy and Addictive Pork-Wrapped Asparagus Bento
Ingredients (2 servings)
・Rice (as much as you want)
Asparagus and pork rolls
・4.6 oz (130g) Thinly sliced pork loin
・2 oz (60g) Asparagus
・A pinch of Salt and pepper
・2 tsp Flour or Potato starch
・1 tsp Oil
・1 tbsp Soy sauce☆
・1 tbsp Mirin☆
・1/2 tbsp Sugar☆
Potato bites with miso sauce
・2.8 oz (80g) Potatoes
・1 tbsp Flour or Rice flour
・Oil for frying
・1 tbsp Miso paste★
・1 tbsp Mirin★
Komatsuna and sausage stir-fry
・2 oz (60g) Komatsuna (Japanese mustard spinach)
・1.4 oz (40g) Sausage
・A pinch of Dashi powder◇
・A pinch of Salt and pepper◇
・A pinch of Sugar◇
Garlic carrot stir-fry
・2 oz (60g) Carrot
・1 tsp Oil (Sesame oil)
・A pinch of Salt and pepper◆
・A pinch of Garlic powder◆
Direction
1. [Asparagus and pork rolls] Cut asparagus in half. Sprinkle salt and pepper on one side of the thinly sliced pork and dust lightly with flour or potato starch. Roll the pork around the asparagus. (Like sticking the floured sides to the asparagus.) Finally, lightly sprinkle the outside with flour (or potato starch).
In a frying pan with oil, cook the pork asparagus. Once the pork is browned, remove it from the pan. Put ☆ in a frying pan, mix well, and bring to a light boil. Put the pork asparagus back in there and toss well with the sauce.
2. [Potato bites with miso sauce] Cut potatoes into small pieces. Dust potatoes with flour or rice flour. Fry in oil until potatoes are cooked.
Clean the frying pan, add the ★ and mix well. Bring to a light boil and quickly toss the fried potatoes in the miso sauce.
3. [Komatsuna and sausage stir-fry] Cut komatsuna and sausage into small pieces. Stir-fry them in a frying pan, and season them with ◇.
4. [Garlic carrot stir-fry] Shred carrot. Stir-fry them in a frying pan with a little oil, and season them with ◆.
2. Sauced Katsu and Teriyaki Chicken Bento
Ingredients (2 servings)
・Rice (as much as you want)
Tonkatsu
・3.5 oz (100g) Pork loin
・A pinch of Salt and pepper
・1/2 tbsp Flour
・Batter (1 tbsp Flour + 1 tbsp Beaten egg + 1/2 tbsp Water)
・Panko
・Oil for frying
Sauce for tonkatsu
・1/5 cup (50ml) Worcestershire sauce☆
・1 tbsp Mirin☆
・1/2 tbsp Ketchup☆
・1 tsp Sugar☆
Teriyaki chicken
・4.2 oz (120g) Chicken
・A pinch of Salt and pepper
・1 tbsp Potato starch
・1 tbsp Oil
・1 tbsp Soy sauce
・1/2 tbsp Sugar
Toppings
・Omelet
・Shredded cabbage
・Pickles
・Minced green onion
Direction
1. [Sauce katsu (cutlet)] Cut pork loin in half. Sprinkle with salt and pepper. Coat them with flour, batter, then panko. Fry in oil for 3 minutes on each side.
Mix ☆ in a sauce pan. Bring to a boil and turn off the heat. Dip the fried cutlets well in this sauce. (The key is to dip the cutlet right after frying.)
2. [Teriyaki chicken] Cut chicken into small pieces. Sprinkle with salt and pepper. Coat them with potato starch. Fry in a little oil for 3 minutes on each side. Remove excess oil and season with sugar and soy sauce.
Make scrambled eggs.
3. Spread rice in the bento box and put an egg and teriyaki chicken on half of it. On the other half, put shredded cabbage and sauced cutlet.
3. Gyoza Dumplings (Potstickers) Bento
Ingredients (2 servings)
・Rice (as much as you want)
Gyoza dumplings (potstickers)
・18 Gyoza wrappers
・4.2 oz (120g) Ground pork
・1.7 oz (50g) Cabbage
・2 tbsp Minced green onion
・1-2 tsp Grated ginger☆
・1/2 tsp Grated garlic☆
・1 tsp Chicken stock powder☆
・1 tsp Sake☆
・1 tsp Soy sauce☆
・1/2 tsp Oyster sauce☆
・1/2 tsp Sugar☆
・1-2 tsp Oil
・1/3 cup (70ml) Water
Pork miso garlic stir-fry
・2 oz (60g) Pork belly (or Pork loin etc.)
・1.7 oz (50g) Cabbage
・1.4 oz (40g) Green bell pepper
・1 tsp Oil
・A pinch of Salt and pepper
・1 tbsp Miso paste★
・1 tbsp Mirin★
・1/2 tbsp Oyster sauce★
・1/3 tsp Grated garlic★
・1/2 tsp Potato starch
・1 tsp Water
Toppings
・Pickles
Direction
1. [Gyoza] Mince cabbage and green onion first, then pat it dry throughly. In a large mixing bowl, combine the ground pork with ☆. Knead well until sticky. Add minced cabbage and green onion. Mix well.
Put a little filling on the gyoza wrapper and wrap it. Put a little potato starch on the bottom of the gyoza.
Spread oil in a frying pan and arrange the gyoza without turning off the heat. Add water, cover, and cook over medium heat for 7 to 8 minutes. Remove the lid and cook the gyoza for a few minutes until the bottom of the gyoza are well browned.
2. [Pork stir-fry] Cut cabbage, bell pepper, and pork into small pieces. Stir-fry them with a little oil. Sprinkle pork with salt and pepper. Season them with ★. Finally, add dissolved potato starch and stir over high heat for 2 minutes.
4. Egg Fried Rice & Curry Beef Croquette Bento
Ingredients (2 servings)
Egg fried rice
・11.6 oz (330g) Cooked rice
・1 tbsp Oil
・2 Eggs
・Large pinch of Salt☆
・Large pinch of MSG☆
・A pinch of White pepper
Curry beef croquette
・10.6 oz (300g) Potato
・2.5 oz (70g) Ground beef (or pork)
・1.7 oz (50g) Onion
・1 tsp Butter
・1 tsp Sake★
・1 tsp Soy sauce★
・1 tsp Sugar★
・1 tsp Miso paste★
・1/2 tsp Curry powder (S&B)★
・A pinch of Salt and pepper
・Batter (2 tbsp Flour + 1.5 tbsp Water + 1 tbsp Beaten egg)
・Panko
・Oil for frying
Direction
1. [Egg fried rice] Oil the pan. Crack eggs into the pan. Add cooked rice (prepare a little hard cooked rice).
Mix well, and season it with ☆ (Add seasonings little by little as you taste). Finally add a pinch of white pepper.
2. [Curry beef croquette] Cut potato into thin slices. Cook them in microwave until soft. Mash them.
Stir-fry minced onion with butter in a pan. When it’s soft, add ground beef. Season it with ★. Fry until water is absorbed.
Mix mashed potato with the beef stir-fry. Taste, and add salt and pepper to taste.
Form into croquettes of desired size. Dip it in batter, then coat it with panko. Fry in oil for 3 minutes on each side.
5. Sweet Sour Chicken & 3 Onigiri Bento
Ingredients (2 servings)
Sweet sour chicken
・5.3 oz (150g) Chicken
・A pinch of Salt and pepper
・1 tbsp Potato starch
・1.5 tbsp Ketchup☆
・1 tbsp Rice vinegar☆
・1 tbsp Sugar☆
・1/2 tsp Soy sauce☆
3 onigiri (rice balls)
・11.6 oz (330g) Cooked rice
・1/2 tsp Salt
・Nori seaweed
・Umeboshi (Pickled Japanese plum)
・Spicy cod roe
・1 tbsp Shredded salted kombu (Shio-kombu)
・1 tbsp Dried bonito flakes★
・1/2 tsp Soy sauce★
・1/2 tsp Sesame oil★
・1/2 tsp Sugar★
Sesame green beans
・2.8 oz (80g) Green beans
・1 tbsp Ground white sesame seeds◇
・1 tsp Soy sauce◇
・1 tsp Honey (Beet sugar)◇
Sweet kabocha squash
・7 oz (200g) Kabocha squash
・1 tbsp Olive oil
・1 tsp Butter
・1 tsp Honey (Beet sugar)
Direction
1. [Sweet sour chicken] Cut chicken into small pieces. Sprinkle salt and pepper on them. Coat them with potato starch. Fry in a little oil for 3 minutes on each side.
Prepare a clean pan. Put ☆ and warm slightly. Add fried chicken into the sauce. Boil for a while and toss the chicken with the sauce.
2. [3 onigiri] Transfer cooked rice into a bowl, and let cool for a while before making rice balls. Mix shio kombu with ★. Spread a little salt in the palm of a hand lightly wetted with water to make a rice ball.
Finish by topping with umeboshi, mentaiko (cod roe), and kombu, and roll in nori seaweed to your liking.
3. [Sesame green beans] Cut green beans into small pieces. Boil them and season them with ◇.
4. [Sweet kabocha squash] Cut kabocha squash into thin pieces. Fry with oil. When it’s cooked turn off the heat. Coat them with butter, and honey (beet sugar).
6. Healthy Chicken Katsudon Bento
Ingredients (2 servings)
・Rice (as much as you want)
・Shredded cabbage (To bulk up the amount of rice in a healthy way, place cabbage in the lunch box.)
Chicken katsudon
・5.3 oz (150g) Chicken tenders
・A pinch of Salt and pepper
・1 tbsp Mayonnaise
・Panko
・Oil for frying
・1.7 oz (50g) Onion
・2-3 Eggs
・3 tbsp Water☆
・1 tbsp Sake☆
・1 tbsp Soy sauce☆
・1 tbsp Sugar☆
・1 tbsp Mirin☆
・1/2 tsp Dashi powder☆
Broccoli salad
・5.3 oz (150g) Broccoli
・1 oz (30g) Crab sticks (Imitation crab meat)
・1 tbsp Dried bonito flakes
・1 tbsp Mentsuyu*
・1/2 tsp Sugar
*Homemade mentsuyu = 1 tbsp Soy sauce + 1 tbsp Mirin + A pinch of Dashi powder
Direction
1. [Chicken katsudon] Remove tendon from chicken tenders. Sprinkle salt and pepper and coat them with mayonnaise, then panko. Fry in a little oil for 2-3 minutes on each side.
2. Slice onion, and simmer it with ☆ in a pan. (Reduce the amount of seasoning and the amount of chicken cutlet in half to match the size of your bento.)
When onion gets soft, add cut chicken cutlet and beaten egg. Cook the egg until desired consistency. Place on top of rice.
3. [Broccoli salad] Cut broccoli into small pieces, and cook it in a pan. Let it cool slightly and mix it with cut crab sticks and dried bonito flakes. Season it with mentsuyu and sugar.
