Pork and Vegetable Bento Box

Pork and Vegetable Bento Box

Bento Boxes are the ultimate Japanese packed lunch. Try this hearty pork and potato bento with a creamy, spicy dressing. Eat hot

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  • Serves1
  • Preparation Time10 mins
  • Cooking Time20 mins

Nutrition per serving

  • Energy723 Kcals
  • Protein43.7g
  • Carbohydrates56.2g
  • Fat34.3g


  • 120 g potatoes
  • 120 g pork fillet
  • 7 tbsp. Kikkoman Naturally Brewed Soy Sauce
  • 1 tbsp. olive oil
  • 2 carrots
  • 150 g oxheart cabbage
  • 80 g dairy cream
  • 1-2 tsp. maple syrup
  • ½ tsp. mustard
  • Chilli flakes
  • 100 g cooked beetroot (vacuum pack)
  • 1 tsp. chopped pistachio nuts


Wash the potatoes thoroughly, boil them in their skins and cut into cubes. While the potatoes are cooking dab the pork fillet dry, cut into bite-sized pieces, marinate in 2 tbsp. soy sauce, cook for approx. 6-8 minutes in hot oil and remove from the pan.

Peel and wash the carrots. Cut them diagonally into strips and sauté them in the remaining frying juices. Trim the stem and remove the outer leaves from the oxheart cabbage, cut into strips, wash and add into the pan with the carrots. Continue cooking for approx. 5-8 minutes, season with 1 tbsp. soy sauce and remove from the pan.

To make the sauce add the cream, maple syrup and 3 tbsp. soy sauce to the remaining frying juices, bring to the boil, reduce slightly, season with mustard and chilli, then pour into a screw-top jar for transportation. Cut the beetroot into cubes and marinate in the remaining soy sauce.

Arrange all the meal components in a bento box/ lunchbox, garnish with pistachio nuts and refrigerate until you are ready to take it with you. Heat up in the microwave before eating.

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