Review: Yummy Kawaii Bento Cookbook

September 28, 2015

Yummy Kawaii Cookbook

Disclosure: I received product for review purposes only. All opinions are my own.

If you have a picky eater or a budding young chef, then you might want to pick up this adorable and colorful (and edible) new cookbook from Author Li Ming Lee. The trendy fad of preparing bento boxes for a packed lunch has taken America by storm. Inspired by the Japanese tradition of the bento box consisting of multiple compartments, reinventing the concept of brown bagging it.

Included in the book are eighty recipes for different bento meals with over 160 step-by-step tutorials on how to construct these adorable character shapes and food art. Making home made food fun again for both parent and child.

ABOUT THE AUTHOR: Li Ming Lee is a stay at home mum who first began making character bentos when her sons started school and had problems adjusting to their Mother's absence. Li started documenting her bento adventures on her blog: in 2011, and has since created nearly one thousand different bentos. Her creations have been featured on New York Post and Huffington Post. She lives in Singapore.

A few of our favorite recipes and photos include:

Yummy Kawaii Bento Cookbook



1/2 chicken, cut into chunks
6 brown mushrooms, sliced
2 onions, cut into quarters
3 potatoes, chopped into cubes
1 small carrot, chopped into cubes
1 bay leaf
Salt and pepper, to taste
1 tbsp unsalted butter
1 tbsp plain flour
1 cup of white wine
1 cup of hot water
1 cup of chicken broth

1. Lightly season chicken pieces with salt and pepper.

2. Add some oil to pan, dust chicken pieces with plain flour, and brown them on both sides. Set aside.

3. Add onions, potatoes, and carrot, and cook until onions are soft. Then, stir in butter and flour until combined.

4. Add chicken, mushrooms, chicken broth, white wine, and bay leaf.

5. When the mixture comes to a boil, cover and simmer over low heat for around 20 minutes.


1/2 lb beef, cut into bite sized chunks
1 onion, minced
1 carrot, cut into cubes
1 potato, cut into cubes
4 cubes Japanese instant curry roux
4 cups of water

1. Add beef to pan and brown both sides, Set aside.

2. Stir fry onions until soft and translucent.

3. Add beef, then add water and simmer until beef is soft and tender.

4. Add carrot and potato and simmer until they are soft.

5. Add curry roux cubes and stir until dissolved.

6. Adjust the consistency of the curry if needed. Simmer for a few more minutes.

To stay connected and to check out more of her creative and gorgeous creations - visit Li Ming Lee here:

Twitter: Bento Monsters
Google+: Bento Monsters

Publisher: Skyhorse Publishing

Facebook: Skyhorse Publishing
Twitter: Skyhorse Pub

Thank you for visiting.

Recipes are shared with permission.

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