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Monthly Archives: May 2015

Korokke (Potato & Meat Croquette)



Korokke (Potato & Meat Croquette)
4x  potatoes, peeled and halved
1 large onion, finely diced
½ carrots, finely diced
2 Tbsp. oil
350gm minced beef
1 egg
¼ tsp. pepper
3 eggs
2 cup Panko (bread crumbs)
½ cup flour
Oil for  frying
Tonkatsu Sauce
Boil potatoes until cooked.
Mash the potatoes.
Chop onion and carrot. Sauté onion until soft.
Add carrot until they are cooked.
Add the meat and fry. When the meat is cooked through, add black pepper.
Add the meat mixture into mashed potato in the large pot. Make sure you leave the liquid behind. Discard any liquid left in the pan.
Add an egg and mix all together until everything is well combined.
Cool down for about 15 minutes.
While the mixture is still warm, roll into patties shapes..
Put patties in flour, egg, and bread crumbs.
In a fry pan heat oil over medium high heat. Fry Korokke until they are golden brown .
Serve with Tonkatsu Sauce.
Enjoy this meal as a leftover the next day in your favourite bento box.

Easy Apple Pudding – Family Secret Recipe!

apple slimy


4x cooking apples
1 cup cold water
3/4 cup sugar

2tb SR Flour
1Tb butter.


Peel and core apples, slice and place in oven dish.
Rub butter into flour add sugar and water and  pour over apples, sprinkle cinnamon.
Bake in oven 180c until brown about 35 min

Japanese Gyoza (dumpling)



Bento Gyoza


Gyoza paper (can be purchased from asian food shop)

chicken/pork/beef mince (whichever you prefer) 350gm

Ginger 1tsp grated

Spring onion 3 x shallots

Soy sauce 1Tbsp


2x Garlic cloves


Chop spring onion ,cabbage,mushrooms and mix with mince. Add soy sauce, pepper and fish sauce. Pan fry until cooked.

Put teaspoons of mixture into the middle of gyoza paper. Then seal the edges with water. Fan fold the edges until sealed.

Pan fry until brown. Add ¼ cup water to fry pan and place lid on pan to steam for 2 minutes. Serve with rice vinegar and soy sauce.

A healthy bento lunch.