Tender beef strips served with a savory Japanese-inspired sauce.

Beef Yakiniku BENTO

Nasi Goreng

Chicken (Nasi Uduk)

Chicken Mee Goreng

Vegetable Roll (2)

Wontons (6)

BBQ Pork

Meatballs (4)

Fried Rice

Coconut Rice with Fried Shrimp Tempura

Beef Rendang

Fried Tofu

Fried Wonton (6)

Chicken Wings (5)

Shumal Steam / Fried (3)

Gyoza Steam / Fried (6)

Crab Rangoon (4)

Chicken Egg Roll

Beef Yakiniku

Nto BO

JU B

Very refreshing Sweet Indonesian Jasmine tea

Teh Kotak

Bottle Water

Soda

Partially freeze the steak for 20–30 minutes to firm it, then slice very thinly (about 1/8 inch) against the grain. Place slices in a shallow bowl or zip-top bag.

Slice and prepare beef

In a small bowl combine 1 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon sake, 1 teaspoon brown sugar, grated ginger, grated garlic, 1 teaspoon sesame oil and 1 teaspoon cornstarch. Whisk until the cornstarch dissolves.

Make marinade

Pour the marinade over the beef, massage briefly to coat, then refrigerate for 20–30 minutes (up to 2 hours). The cornstarch helps with a glossy, slightly thickened finish when cooked.

Marinate

Heat a large skillet or grill pan over high heat until very hot. Add 1 teaspoon vegetable oil and swirl. Shake off excess marinade from the beef slices and add in a single layer (cook in batches to avoid crowding). Sear 30–60 seconds per side until browned but still tender. Remove cooked beef to a plate and keep warm. If desired, when nearly done add 1–2 tablespoons of the Yakiniku Sauce (see below) to glaze the beef for 10–20 seconds.

Cook beef

Combine 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sake, 1 tablespoon brown sugar, 1 teaspoon rice vinegar, grated garlic, grated ginger and 1 teaspoon toasted sesame oil in a small saucepan. If you like heat, whisk in 1 teaspoon gochujang. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 1–2 minutes, then remove from heat. Stir in toasted sesame seeds. Taste and adjust: add more sugar for sweetness, soy for saltiness, or vinegar for brightness. Keep warm; this is used for glazing and as a dipping sauce.

If you prefer a thicker glaze, mix 1/2 teaspoon cornstarch with 1 teaspoon cold water, then return sauce to low heat and stir in slurry until sauce thickens slightly (about 30–60 seconds). Remove from heat.

Rinse 1 cup short-grain rice under cold water until the rinse runs clear. Drain and add to a small pot with 1.1 cups water. Bring to a boil, then reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork and stir in 1 teaspoon butter (optional) and a pinch of salt.

Cook rice

While rice cooks, thinly slice cucumber and julienne carrot. Toss cucumber and carrot with a pinch of salt and 1 teaspoon rice vinegar if desired to quick-pickle and brighten (let sit 5–10 minutes), then drain excess liquid. Thinly slice green onions and set aside.

Prepare vegetables

Divide cooked rice into bento compartments or bowls. Sprinkle rice with furikake or toasted sesame seeds and a little shredded nori if using.

Assemble bento base

Reheat any beef briefly if needed and toss with a few tablespoons of the warmed Yakiniku Sauce to coat evenly (reserve some sauce on the side for dipping). Arrange the glazed beef over or beside the rice.

Add the prepared cucumber, carrot, pickled ginger (if using) and a sprinkle of sliced green onions to the bento. Garnish with extra toasted sesame seeds and a drizzle of sesame oil if desired.

Serve warm. Provide extra Yakiniku Sauce for dipping. Store refrigerated up to 2 days; reheat gently to avoid overcooking the beef.

flank steak or sirloin, thinly sliced against the grain

soy sauce (regular or low-sodium)

mirin

sake (or dry sherry)

brown sugar

grated fresh ginger

grated garlic

sesame oil

cornstarch

soy sauce

rice vinegar

toasted sesame oil

gochujang (optional for heat)

sesame seeds, toasted

short-grain Japanese rice (uncooked)

water (for rice)

cucumber, thinly sliced or julienned

carrot, julienned or shredded

green onions, thinly sliced

pickled ginger or pickles (optional)

vegetable oil (neutral, for cooking)

butter (optional for rice)

furikake or toasted sesame seeds

shredded nori (optional)

salt

black pepper

Gather all the ingredients. Dice the chicken breast, finely chop the carrots, slice the green onions, and set aside the cooked rice.

Prepare the Ingredients

In a bowl, crack the eggs and beat them until well mixed. Set aside.

Beat the Eggs

In a large skillet or wok, heat the vegetable oil over medium-high heat.

Heat the Oil

Add the diced chicken breast to the skillet and stir-fry for about 5-7 minutes, or until cooked through.

Cook the Chicken

Add the diced carrots and green peas to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender.

Add Vegetables

Stir in the minced garlic and cooked rice, mixing well to combine all ingredients.

Add Garlic and Rice

Pour in the soy sauce, kecap manis, and chili paste. Stir well to ensure the rice is evenly coated with the sauces.

Add Sauce

Push the rice mixture to one side of the skillet, pour the beaten eggs into the empty space, and scramble until fully cooked. Mix everything together.

Add Eggs

Add sliced green onions and stir-fry for an additional 1-2 minutes. Season with salt and pepper to taste.

Finish with Green Onions

Serve the Nasi Goreng hot, garnished with additional green onions or fried shallots if desired.

Serve Hot

Cooked Rice

Chicken Breast (diced)

Carrots (finely diced)

Green Peas

Green Onions (sliced)

Eggs

Soy Sauce

Kecap Manis (sweet soy sauce)

Chili Paste

Garlic (minced)

Salt

Pepper

Vegetable Oil

In a blender or food processor, combine shallots, garlic, ginger, turmeric powder, coriander powder, soy sauce, lime juice, salt, and black pepper. Blend until smooth.

Prepare the Marinade

In a large bowl, add the chicken pieces and pour the marinade over them. Ensure all pieces are well coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, preferably overnight for best results.

Marinate the Chicken

In a large skillet or wok, heat the cooking oil over medium heat.

Add the marinated chicken pieces to the skillet. Sear each side for about 5-7 minutes until golden brown.

Pour in 1 cup of water, add bay leaves and lemongrass stalks. Stir well to combine.

Add Water and Aromatics

Cover the skillet with a lid and reduce the heat to low. Let the chicken simmer for about 30-40 minutes, or until fully cooked and tender.

Simmer

Once cooked, remove the chicken from the skillet and let it rest for a few minutes before serving. Serve warm with Nasi Uduk (coconut rice) and your favorite side dishes.

Serve

Chicken pieces (thighs or drumsticks)

Shallots

Garlic

Ginger

Turmeric powder

Coriander powder

Soy sauce

Lime juice

Black pepper

Cooking oil

Water

Bay leaves

Lemongrass stalks

Bring water to a boil in a pot. Add the yellow egg noodles and cook for about 4-5 minutes until they are just tender. Drain the noodles and set aside.

Cook the Noodles

In a small bowl, combine soy sauce, kecap manis, chili paste, and oyster sauce. Stir well and set aside.

Mix the Sauce

In a large wok or frying pan, heat a little oil over medium-high heat. Add the sliced chicken breast and cook until no longer pink, about 5-7 minutes.

Stir-fry the Chicken

Add minced garlic and sliced shallots to the pan. Stir-fry for about 2 minutes until fragrant.

Add Aromatics

Add the julienned carrot, shredded cabbage, and bean sprouts to the pan. Stir-fry for an additional 3-4 minutes until the vegetables are just tender.

Add the cooked noodles to the pan, and pour in the mixed sauce. Toss everything together over high heat for about 2-3 minutes until well combined and heated through.

Combine Noodles and Sauce

Add sliced green onions and toss again for another minute. Ensure everything is evenly coated with the sauce.

Serve the Chicken Mee Goreng hot, garnished with lime wedges and chopped coriander leaves.

Garnish and Serve

Yellow egg noodles

Chili paste

Oyster sauce

Chicken breast, sliced

Garlic, minced

Shallots, sliced

Carrot, julienned

Cabbage, shredded

Green onions, sliced

Bean sprouts

Lime wedges

Coriander leaves, chopped

In a medium bowl, combine the grated carrot, julienned cucumber, thinly sliced red bell pepper, sliced avocado, chopped cilantro, lime juice, and salt. Toss gently until all the ingredients are well mixed. Set aside.

Mix Vegetables

Fill a shallow dish with warm water. Dip one rice paper sheet into the water for about 10-15 seconds, or until it becomes pliable. Remove and let it drain slightly.

Soften Rice Paper

Place about 2-3 tablespoons of the vegetable filling in the center of the softened rice paper.

Add Filling

Fold the sides of the rice paper over the filling, then roll from the bottom up to create a tight roll. Repeat with remaining rice paper sheets and filling.

Roll the Wrap

In a small bowl, whisk together the soy sauce, sesame oil, honey, and grated ginger until well combined.

Mix Sauce Ingredients

Carrot, grated

Cucumber, julienned

Red bell pepper, thinly sliced

Avocado, sliced

Fresh cilantro, chopped

Rice paper sheets

Warm water

Sesame oil

Honey

Ginger, grated

In a mixing bowl, combine ground pork, finely chopped green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix thoroughly until well combined.

Prepare the Filling

Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of the filling mixture into the center of the wrapper. Moisten the edges of the wrapper with water. Fold the wrapper in half diagonally to create a triangle, pressing to seal. Take the two corners of the triangle and bring them together, sealing them with a bit of water.

Assemble the Wontons

Bring a large pot of water to a boil. Gently add the wontons to the boiling water, making sure not to overcrowd the pot. Boil for about 5-7 minutes or until the wontons float to the surface and are cooked through.

Boil the Wontons

In a small bowl, mix together soy sauce, rice vinegar, chili oil, and sugar. Stir until the sugar is dissolved. Sprinkle with sesame seeds on top.

Prepare the Dipping Sauce

Wonton wrappers

Ground pork

Green onions

Garlic cloves

Rice vinegar

Chili oil

Sugar

Sesame seeds

In a small bowl, mix together the salt, black pepper, paprika, garlic powder, and onion powder. Rub this spice mixture all over the pork shoulder, ensuring it is evenly coated. Cover and let it sit for at least 1 hour, or overnight in the refrigerator for best results.

Season the Pork

Place the seasoned pork shoulder in the slow cooker. If you’d like, you can sear the pork in a hot skillet for about 5 minutes per side to create a brown crust before placing it in the slow cooker, but this step is optional.

Prepare the Slow Cooker

In a medium saucepan over medium heat, combine the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, mustard, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir well and bring the mixture to a simmer. Reduce heat to low and let it simmer for about 10-15 minutes, stirring occasionally, until thickened.

Make the BBQ Sauce

Once the BBQ sauce is ready, pour it over the pork shoulder in the slow cooker. Cover and cook on low for 8-10 hours or on high for 4-6 hours until the pork is tender and easily shreds with a fork.

Combine with Pork

When the pork is finished cooking, remove it from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix it with the BBQ sauce.

Beef Yakiniku Bento