recipe and method here, but added a lot more vegetables to mine, as you can see. For this batch, after browning the ground beef, I added celery, carrots, red capsicum, onion, garlic, and broccoli stalks. In the past I've used potatoes and even kabocha. You can make it as spicy as you like; the ketchup and tonkatsu sauce cuts the heat and keeps it kid-friendly. I packed the curry over rice in thermal food jars, alongside a separate container of satsuma mandarin (I LOVE these babies, have I mentioned?), tomatoes, broccoli, Okinawan sweet potato and sauerkraut. My 9-year-old gobbled up everything you see here. We've got rainstorms forecast for the next 4 days so I am starting to get more into the hearty kinds of meals these days. It's definitely fall around here now!
Added to What's For Lunch.
First Bento Decoration Book Publication
6 hours ago