Welcome to Luv Bento!

Bento recipes

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.

Matcha Vanilla Smoothie



1 banana

1 cup milk

matcha powder – 1 teaspoons to a few tablespoons depending on your taste

vanilla bliss so good ice-cream or you can use vanilla ice-cream
a few handfuls of ice

1 tablespoon honey

Blend everything together. Taste & adjust
A great additionto your bento lunch or bento breakfast.

Yakisoba Bento Noodles


1x Packet thin egg noodles

ix Onion

ix Carrot

1/4 Cabbage or some broccoli

3x Rashers bacon

Yakisoba sauce


Cut carrot finely and onion. Slice cabbage or broccoli.

Add to pan with some oil. Add chopped bacon too.

Heat egg noodles with boiling water until soft, about 2 minutes

Then add noodles to the pan.

Stir through then add some Yakisoba sauce.

This can be purchased from the local Asian food shop.

(Its a sweet sauce with fruit and vegetable ingredients,)photo

MINI QUICHES for the Little Ones AND Big Ones



1x small zucchini

1/4 cup SR flour

!/2 cup cheese

1/4 cup of olive oil

3x eggs

1x onion finely chopped

3x bacon rashers finely chopped
pepper and salt


Grate zucchini into a large bowl, add flour, cheese, olive oil and beaten eggs.

Then fry onion and bacon and add to bowl. Season with salt and pepper.

To make mini quiche,  pour mixture into mini muffin tray and cook till brown on top, about 25 min @ 180.c

You can make an alternative recipe by pouring mixture into a large quiche pan.


Recipes to help busy mums!

Easy Mini Burger Bento

Ok so this is my first recipe I’m posting! The Japanese mini burger bento Well Japanese actually call it hambaaguu..!

I usually make these for dinner with rice/ furikake and side vegetables(broccoli, roasted pumpkin ,Japanese potato salad and miso soup) so I always make extra ones and then put some aside before serving dinner.

400g pork or beef mince (I prefer beef)
1 cup  of breadcrumbs I use home-made or you can use panko, this will make them soft too and light!
1 small onion, sliced very finely
1 egg
1/4 cup grated carrot
1 spring onion (optional)
1 Tbsp soy sauce
2 tsp sugar
a sprinkle of salt and pepper
2 Tbsp tomato sauce

1.  Combine all ingredients in a large bowl.
2.  Pre-heat a large frypan to med heat, add a little oil.
3.  Shape into small hamburgers in your hand and put them in the frypan (about 4cm )
4.  Turn when browned and cook until browned on both sides.

If they cook too fast zap them in your microwave for 1 min so they can cook through.
I then added some animal sandwiches from the
‘animal sandwich  cutters” which are on the website www.luvbento.com soon to be running in 2 weeks !!! IMG_0966

Onigiri Rice shapes

These are easy to make and take less than 5 minutes to put together. Even Dad’s can make them ! These ones are filled with tuna mayonnaise, but you can use any filling.

2 Cups rice cooked  (Rice must be medium grain  – cook with rice cooker or absorption method)
1 can small tuna
3 Tbsp Japanese mayonnaise
(Sheet of nori – seaweed optional for making eyes)
1.  Cook rice.
2.  When rice is hot put into molds and fill up halfway.
3.  Mix can of tuna with mayonnaise in a bowl.
4. Add 1 teaspoon of tuna mix into molds
5. Add more rice into the molds…so it is on top of the tuna.
6.  Put top on mold and press firmly.
7. Turn upside-down and you have a delicious, cute rice shapes.


Screen Shot 2014-11-17 at 8.38.55 pm

Japanese Fried Chicken bento – Karage


500gm chicken

1x packet of karage flour

4 Tbsp water

Oil for frying


Cut chicken into small pieces about 2cm long and put into a bowl with one packet of karage flour.

Add 4Tbsp water and mix well 

In a pan/pot, add oil to about nearly half way full and heat it on medium high heat. When you put a chopstick in the oil and bubbles start to appear around the tip, the oil temperature is now around 170C  and ready for deep frying.

Place chicken in the pan maximum 5 pieces at one time. Cook for 3min

then turn over and cook for a further 3 minutes.

Drain on paper towel for 3 minutes before serving !

I always put some aside for my kids bento box for the next day.

Serve with Japanese mayonnaise.Screen Shot 2014-11-17 at 8.45.47 pm