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BENTO EXPO
Season 7 • Episode 11 • Curry Goya Champuru Bento & Purple Sweet Potato Korokke Bento
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BENTO EXPO Season 7, Episode 11: Curry Goya Champuru Bento & Purple Sweet Potato Korokke Bento
Marc makes a bento featuring goya or bitter melon, a specialty of Okinawa Prefecture. Maki makes korokke, or croquettes, with purple sweet potatoes. From Thailand, a bento in a traditional pinto lunchbox. Watch BENTO EXPO Season 7, Episode 11 Curry Goya Champuru Bento & Purple Sweet Potato Korokke Bento in HD free online. Enjoy high-quality streaming of BENTO EXPO Season 7, Episode 11 and share your thoughts in the comments below!
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Episodes
20 episodes
Shichimi Chicken Bento & Shichimi Sausage Bento
Maki and Marc prepare bentos with Shichimi Togarashi, a blend of 7 spices that is used all throughout Japan. From Tokyo, a hanami bento perfect for viewing cherry blossoms.
15 min
Taimeshi Bento & Oyaki Bento
Maki makes a bento with Oyaki, Nagano Prefecture's beloved dumplings. And Marc makes Ehime Prefecture's famous Taimeshi: sea bream with rice. From Singapore, a bento influencer!
15 min
Beef and Spicy Mayo Roll Bento & Miso-mayo Sawara Bento
Maki makes a Miso-mayo Sawara (Spanish mackerel) Bento. Marc makes a Beef & Spicy Mayo Roll Bento. From the Philippines, bento boxes that combine cute characters and traditional flavors.
15 min
Sanga-burg Bento
In this special episode, Marc reports from a fishing port in the Boso Peninsula in Chiba Prefecture. He makes an original bento inspired by a local specialty, Sangayaki: grilled fish patties.
15 min
Kinchaku Tamago Bento & Pork Inari Bento
Maki and Marc prepare bentos with Abura-age: deep-fried tofu. Marc makes a Kinchaku Tamago Bento while Maki makes a Pork Inari Bento. From Bali, a picnic featuring Ikan Bakar, a tasty seafood dish.
15 min
Curry Soup Bento & Creamy Kabocha Soup
In this special episode, Marc meets a skilled soup bento maker, Ariga Kaoru. She's known for her easy yet tasty recipes for soup made in vacuum flasks. Marc prepares an original curry soup bento.
15 min
Lamb and Veggie Stir-fry Bento & Tori-ten Bento
Today: bentos inspired by regional dishes. Marc makes a Hokkaido Prefecture specialty: lamb and veggie stir-fry. Maki makes Tori-ten fried chicken, a dish from Oita Prefecture. From Georgia, a tasty Khachapuri bento.
15 min
Kakiage Sandwich Bento & Veggie Menchi-Katsu Bento
Marc fries up some shrimp and veggie fritters to make a Kakiage sandwich. Maki makes a colorful veggie Menchi-katsu bento. From Kamakura, a bento featuring a colorful assortment of local vegetables.
15 min
Maple-miso Chicken Bento & Maple-mustard Pork Bento
Today: a look at some of the most popular user submissions to our website. Marc and Maki both make use of maple syrup in their bentos. From Hong Kong, a family picnic bento.
15 min
Tochigi Special: Chicken Wing Gyoza Bento & Nori Gyoza Bento
Today: we travel to Tochigi Prefecture and meet some of its foreign residents, including bento makers and restaurant owners. Maki and Marc prepare bentos inspired by Tochigi.
15 min
Curry Goya Champuru Bento & Purple Sweet Potato Korokke Bento
Marc makes a bento featuring goya or bitter melon, a specialty of Okinawa Prefecture. Maki makes korokke, or croquettes, with purple sweet potatoes. From Thailand, a bento in a traditional pinto lunchbox.
15 min
Stamina Donburi Bento & Salmon Avocado Bento
Today: energizing bentos! From Marc, sweet and savory pork belly on rice. From Maki, a colorful combination of salmon and avocado. From Kawagoe, a bento featuring sweet potatoes.
15 min
Meat-wrapped Onigiri Bento & Fireworks Onigiri Bento
Today: our chefs share their takes on onigiri! From Marc, sweet and savory beef wrapped around onigiri. From Maki, a "fireworks" boiled-egg onigiri. And from Mongolia, a bento featuring mutton.
15 min
Tofu Kara-age Bento & Pork Belly Kara-age Bento
Today: our chefs share their takes on kara-age! Marc opts for tofu instead of chicken, while Maki rolls up thinly sliced pork. From the port of Shimonoseki, a bento featuring fugu, or pufferfish.
15 min
Kara-age with Tangy Scallion Sauce Bento & Layered Katsu Bento
Maki layers cheese and basil between slices of pork to make deep-fried cutlets. Marc tosses crispy chicken in tangy scallion sauce. And from Taiwan, a bento featuring a local favorite: lu rou fan.
15 min
Salmon Daikon Bento & Tomato Sukiyaki Bento
From Maki, a delicious one-pan tomato sukiyaki. From Marc, pan-fried salmon and simmered daikon glazed with a sweet and savory sauce. From Arita, a curry bento served in a bowl you can keep.
15 min
California Roll Bento & Crab Rice Bento
Today: a special episode focusing on Shimane Prefecture. We meet local bento makers from Germany, Bangladesh and Brazil. Marc and Maki make dishes with a Shimane specialty: snow crab.
15 min
Oyster Rice Bento & Miso-butter Oyster Bento
From Maki, oysters sautéed in butter, served with miso sauce. From Marc, oysters along with rice cooked in a savory oyster dashi. From Colombia, a fiambre bento wrapped in a plantain leaf.
15 min
Dashimaki Egg Sandwich Bento & Fried Meat-wrapped Quail Eggs Bento
Today on BENTO EXPO, Maki fries up quail eggs wrapped in pork, and Marc uses a microwave to make a dashimaki egg sandwich. From Malaysia, a bento featuring Nyonya cuisine.
15 min
Sobameshi (Fried Yakisoba-and-Rice) Bento & Pumpkin Mochi Bento
Today: a look at some viewer-submitted bentos. Marc makes sobameshi: chopped yakisoba and fried rice. Maki makes kabocha dumplings stuffed with cheese. From Kobe, a bento made with Kobe beef.
15 min