1. Ponze Butter Salmon Bento
Ingredients (for 1 serving)
・6 oz (170g) Steamed rice
Ponzu butter salmon
・2.8 oz (80g) Salmon
・1 tsp Butter
・1-2 tsp Ponzu sauce
Rolled omelette
・2 Egg
・Salt and pepper
・1/2 tsp Oil
Snap peas
・1.4 oz (40g) Snap peas
・Salt and pepper
・1/2 tsp Olive oil
Honey mustard carrot
・0.3 oz (10g) Carrot
・Salt and pepper
・1/2 tsp Grain mustard
・1/2 tsp Honey
Topping
・Pickled plum
・Shiso leaves
・Cherry tomato
Direction
1. Crack egg, and make beaten egg after adding salt and pepper.
2. Add oil to heated frying pan. Pour in egg liquid little by little, and make rolled omelette.
3. Grill salmon for 3-4 minutes on each side. Spread butter while grilling. When it’s cooked, pour ponzu sauce. (Adjust saltiness as you like.)
4. Remove string from snap peas. Microwave it at 500W for 40 seconds. Season it with salt, pepper, and olive oil.
5. Slice carrot with a peeler. Microwave it at 500W for 40 seconds. Season it with salt, pepper, grain mustard, and honey.
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2. Teriyaki Chicken Bento
Ingredients (for 1 serving)
・6 oz (170g) Steamed rice
Teriyaki chicken
・5 oz (140g) Chicken thigh
・Salt and pepper
・1 tbsp Potato starch or Corn starch
・1 tsp Oil
Teriyaki sauce
・1 tbsp Sake
・1 tbsp Mirin
・1 tbsp Soy sauce
・1 tsp Sugar
Soy butter spinach
・1.7 oz (50g) Spinach
・2 tsp Corn
・Salt and pepper
・1/2 tsp Soy sauce
・1/3 tsp Butter
Miso carrot
・0.7 oz (20g) Carrot
・Salt and pepper
・1/2 tsp Miso paste
・1/2 tsp Mirin
Topping
・Lettuce
・Boiled egg
Direction
1. Cut chicken into bite-sized. Sprinkle salt and pepper. Then, thinly coat with potato starch.
2. Bake chicken for 3 minutes on each side. Pour a little oil to chicken as needed. Make boiled egg while baking chicken.
3. Microwave spinach (and corn) at 500W for 40 seconds. Season it with salt, pepper, butter and soy sauce.
4. Slice carrot with a peeler. Microwave it at 500W for 40 seconds. Season it with miso paste and mirin.
5. When chicken is cooked, remove excess oil with paper towel. Add sake, mirin, soy sauce, and sugar. Coat chicken with teriyaki sauce.
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3. Chicken Fingers Bento
Ingredients (for 1 serving)
・6 oz (170g) Steamed rice
Chicken fingers
・5 oz (140g) Chicken tender
・Salt and pepper
・2-3 tbsp Flour
・1 tbsp Parmesan cheese
・1-2 tbsp Water
・3 tbsp Panko (Bread crumbs)
・Oil for deep-frying
Broccoli salad
・1 oz (30g) Broccoli
・2 tsp Dried bonito shavings
・1/2 tsp Soy sauce
Topping
・Lettuce
・Cherry tomato
・Worcestershire sauce (for chicken fingers)
Direction
1. Remove tendon from chicken tenders. Sprinkle salt and pepper. Then, thinly coat with flour.
2. Mix the rest of flour with parmesan cheese. Add water and stir well. Coat chicken tenders with flour mixture, then coat them with panko as well.
3. Deep-fry chicken in oil for 3 minutes on each side.
4. Microwave broccoli at 500W for 1.5 minutes. Season it with bonito shavings and soy sauce.
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4. Flavored Ground Chicken (3-Color Bowl) Bento
Ingredients (for 1 serving)
・6 oz (170g) Steamed rice
Flavored ground chicken
・3.5 oz (100g) Ground chicken
・1/2 tsp Grated ginger
・1 tbsp Soy sauce
・1 tbsp Sugar
・1/2 tbsp Sake
・1/2 tbsp Mirin
Snap peas
・1.4 oz (40g) Snap peas
・A pinch of Salt
・1/2 tsp Sesame oil
Scrambled egg
・1 Egg
・Salt and pepper
Topping
・Red pickled ginger (Beni-shoga)
Direction
1. Thinly cut snap peas, and microwave it at 500W for 40 seconds. Season it with salt and sesame oil.
2. Bake ground chicken with grated ginger. Add soy sauce, sugar, sake, and mirin. Boil down until water is gone.
3. Crack egg, and make beaten egg after adding salt and pepper. Make hard scrambled egg.
Let’s pack in bento box!
5. Pork Cutlet (Tonkatsu) Bento
Ingredients (for 1 serving)
・6 oz (170g) Steamed rice
Pork cutlet
・2.8 oz (80g) Pork loin
・Salt and pepper
・1-2 tsp Flour
・1 tbsp Beaten egg
・2 tbsp Panko (Bread crumbs)
・Oil for deep-frying
Cabbage and carrot pickles
・0.7 oz (20g) Cabbage
・0.7 oz (20g) Cabbage
・A pinch of Salt
・1 tsp Rice vinegar
・1/2 tsp Soy sauce
・A pinch of Sugar
Topping
・Lettuce
・Mini rolled omelette (use the rest of beaten egg)
・Worcestershire sauce (for pork cutlet)
Direction
1. Make a cut in pork, sprinkle salt and pepper, and coat it with flour.
2. Coat pork with beaten egg and panko.
3. Make mini rolled omelette with the rest of beaten egg.
4. Deep-fry pork cutlet in oil for 3 minutes on each side.
5. Cut cabbage with your hands, and shred carrot using slicer. Sprinkle salt and stir, then wait for a while.
6. Pat cabbage and carrot dry with paper towel. Add soy sauce, rice vinegar, and sugar. Stir to combine.
Let’s pack in bento box!
6. Sweet Chili Shrimp (Ebichiri) Bento
Ingredients (for 1 serving)
・6 oz (170g) Steamed rice
Sweet chili shrimp
・3.5 oz (100g) Shrimp
・2/3 tsp Potato starch or Corn starch
Sweet chili sauce
・1.5-2 tbsp Ketchup
・1/2 tsp Rice vinegar
・1/2 tsp Sake
・1/2 tsp Soy sauce
・1/2 tsp Sugar
・1/2 tsp Stock powder (chicken or any other kind)
・1/3 tsp Doubanjiang*
・1/3 tsp Grated ginger
・1/3 tsp Grated garlic
・1 tsp Minced green onion
*If you don’t have Doubanjiang, please use miso paste and a pinch of chili pepper.
Thin omelette
・1 Egg
・A pinch of Salt
Carrot salad
・0.7 oz (20g) Carrot
・1/2 tsp Sesame oil
・1/2 tsp Soy sauce
・1/2 tsp White sesame seeds
・A pinch of Salt
Topping
・Broccoli
Direction
1. Wash frozen shrimp, and pat it dry with paper towel.
2. Mix potato starch with shrimp, and microwave it at 500W for 2.5 minutes without lid.
3. Make sweet chili sauce with ketchup, rice vinegar, sake, soy sauce, sugar, stock powder, doubanjiang, grated ginger, and grated garlic. Add minced green onion. (It’s faster to use scissors than kitchen knife.)
4. Mix shrimp with sauce, then microwave again for another 2 minutes.
5. Make thin omelette, prepare broccoli in microwave.
6. Shred carrot using slicer. Microwave it at 500W for 40 seconds. Add sesame oil, soy sauce, salt, and white sesame seeds. Stir to combine.
Let’s pack in bento box!
