6 Easy & Delish Japanese Bento Box Lunch Ideas for Beginner!
Hello everyone, and welcome to my blog!
Today, I’m thrilled to share six easy and delicious Japanese bento box ideas that are perfect for beginners. Whether you’re packing lunch for school, work, or a picnic, these recipes are designed to be simple, flavorful, and beautiful. A well-packed bento can brighten anyone’s day!
Let’s get cooking!
1. Onigirazu (Rice Sandwich) Bento
Onigirazu is a fun and easy-to-eat “rice sandwich.” You can fill it with anything you like! Today, we’ll make two kinds: Crab Stick & Egg and Ginger Pork.
Ingredients (for 1 serving)
Cooked Japanese rice: 200g (7 oz)
Nori seaweed sheets: 2
For the Crab Stick & Egg Onigirazu:
Egg: 1
Vegetable oil: 1/2 tsp
Imitation crab sticks: 30g (1.1 oz)
Lettuce: 1 leaf
For the Ginger Pork (Shogayaki) Onigirazu:
Thinly sliced pork loin: 50g (1.8 oz)
★Sake: 1/2 tbsp
★Soy sauce: 1/2 tbsp
★Mirin: 1 tsp
★Sugar: 1 tsp
★Grated ginger: 1/2 tsp
Vegetable oil: 1/2 tsp
Carrot: 50g (1.8 oz), julienned
Oil for stir-frying carrot: 1/2 tsp
Salt and pepper: a pinch
Lettuce: 1 leaf
Instructions
Prep the Ingredients: In a small bowl, marinate the pork slices with all the ★ ingredients. Julienne the carrot. Allow the cooked rice to cool slightly.
Cook the Fillings: Heat oil in a pan and make a fried egg (cooked on both sides). Set aside. Add a little more oil and stir-fry the carrots until tender. Season with salt and pepper, then set aside.
Make the Ginger Pork: In the same pan, heat oil and cook the marinated pork until done.
Assemble the Crab Stick & Egg Onigirazu: Lay a sheet of plastic wrap on your work surface, and place a nori sheet on top. Spread 50g (1.8 oz) of rice in a square in the center. Layer with lettuce, the fried egg, and crab sticks. Top with another 50g (1.8 oz) of rice.
Wrap and Rest: Fold the corners of the nori over the filling to create a square package. Tightly wrap it with the plastic wrap to hold its shape.
Assemble the Ginger Pork Onigirazu: Repeat the process with the remaining rice, lettuce, ginger pork, and stir-fried carrots.
Cut and Pack: Let the onigirazu rest for about 10 minutes. This helps them hold their shape. Unwrap and slice them in half. Pack them in your bento box and enjoy!
2. Yakitori Bento
A classic Japanese favorite! The sweet and savory sauce makes the chicken incredibly delicious.
Ingredients (for 1 serving)
Cooked Japanese rice: 200g (7 oz)
Chicken thigh or breast: 200g (7 oz), cut into bite-sized pieces
Vegetable oil: 1 tsp
For the Yakitori Sauce:
Mirin: 2 tbsp
Soy sauce: 2 tbsp
Sugar: 1 tbsp
For the Tamagoyaki (Rolled Omelette):
Eggs: 2
Sugar: 1/2 tsp
Vegetable oil: 1 tsp
Shishito peppers: 30g (1.1 oz)
Topping:
Beni shoga (pickled red ginger)
Instructions
Prep: Skewer the chicken pieces. In a small bowl, mix the mirin, soy sauce, and sugar to make the yakitori sauce. In another bowl, beat the eggs with sugar. Make a few small slits in each shishito pepper.
Make the Tamagoyaki: Heat oil in a tamagoyaki pan (or a small frying pan) and cook the egg mixture to make an omelette (rolled or scrambled is fine!). Set aside.
Grill the Chicken & Peppers: Add oil to the pan and grill the chicken skewers over medium heat until browned. Flip them over and add the shishito peppers to the pan.
Add the Sauce: Once the chicken is almost cooked through, pour the yakitori sauce into the pan. Cook, turning the skewers and peppers occasionally, until the sauce has thickened and coated everything nicely. The peppers will cook faster, so remove them once they are tender.
Assemble the Bento: Fill your bento box with rice. Once everything has cooled completely, arrange the yakitori, shishito peppers, and tamagoyaki on top. Add a little pickled red ginger for a pop of color.
3. Salmon and Asparagus Bento
A healthy and colorful bento featuring flaky salmon and savory asparagus.
Ingredients (for 1 serving)
Cooked Japanese rice: 200g (7 oz)
Salmon fillet: 1 (approx. 80g / 2.8 oz)
Sake (optional): 1 tsp
For the Asparagus Stir-fry:
Asparagus: 90g (3.2 oz)
Vegetable oil: 1/2 tsp
★Sugar: 1/2 tsp
★Soy sauce: 1 tsp
★Oyster sauce: 1 tsp
★Ketchup: 1 tsp
★Sake: 1 tsp
★Katsuobushi (bonito flakes): 1g (0.04 oz)
Side:
Tsukemono (Japanese pickles) of your choice
Instructions
Prep: Trim the woody ends of the asparagus and cut them into bite-sized pieces. In a small bowl, mix all the ★ ingredients for the sauce.
Cook the Asparagus: Heat oil in a pan and stir-fry the asparagus until almost tender. Pour in the sauce and toss to coat. Set aside.
Cook the Salmon: Place a piece of parchment paper in a clean frying pan. Place the salmon on top, sprinkle with sake (if using), cover, and cook on low heat for 4 minutes. Flip, cover, and cook for another 4 minutes until flaky.
Assemble the Bento: Fill your bento box with rice. Once all the components have cooled down, pack the salmon, asparagus stir-fry, and pickles.
4. Karaage Bento
Juicy, crispy, and packed with flavor! This curry-flavored karaage is a real treat.
Ingredients (for 1 serving)
Cooked Japanese rice: 200g (7 oz)
For the Curry Karaage:
Chicken thigh: 100g (3.5 oz), cut into bite-sized pieces
★Curry powder: 1 tsp
★Consommé powder or your favorite bouillon powder: 1/4 tsp
★Sake: 1 tsp
★Soy sauce: 1/2 tsp
★Oyster sauce: 1/2 tsp
★Ketchup: 1/2 tsp
★Salt: a pinch
Katakuriko (potato starch): 2 tbsp
Oil for deep-frying
For the Spinach Gomae (Spinach with Sesame Dressing):
Spinach: 50g (1.8 oz)
◇Ground sesame seeds: 1/2 tbsp
◇Sugar: 1/2 tsp
◇Salt: a pinch
◇Soy sauce: 1 tsp
◇Umami seasoning (like Ajinomoto): a dash (optional)
Instructions
Marinate the Chicken: In a bowl, combine the chicken pieces with all the ★ ingredients. Mix well and let it marinate while you prepare the spinach.
Make the Spinach Gomae: Boil the spinach, then drain and rinse with cold water. Squeeze out all the excess water. In a bowl, mix the spinach with all the ◇ ingredients.
Fry the Chicken: Coat the marinated chicken pieces evenly with potato starch. Deep-fry in oil for about 2 minutes per side, until golden brown and cooked through.
Assemble the Bento: Fill the bento box with cooled rice. Add the cooled karaage and spinach gomae.
5. Omu-Rice Bento
Omu-Rice is a beloved comfort food in Japan. It’s ketchup-flavored fried rice wrapped in a thin, delicate omelette.
Ingredients (for 1 serving)
Cooked Japanese rice: 200g (7 oz)
For the Ketchup Rice:
Chicken thigh: 60g (2.1 oz), finely diced
Onion: 30g (1.1 oz), finely chopped
Carrot: 30g (1.1 oz), finely chopped
Vegetable oil: 1/2 tsp
Salt and pepper: a dash
★Ketchup: 2 tbsp
★Sake: 1 tsp
★Soy sauce: 1/2 tsp
★Sugar: 1/2 tsp
★Consommé powder: 1/3 tsp
For the Thin Omelette:
Egg: 1
Milk: 2 tsp
Salt: a pinch
Vegetable oil: 1/2 tsp
Topping:
Ketchup and chopped parsley
Instructions
Prep: Finely chop the chicken, onion, and carrot. Mix the ★ ingredients for the ketchup sauce. In a separate bowl, whisk the egg with milk and a pinch of salt.
Make the Omelette: Heat oil in a pan, pour in the egg mixture, and cook without stirring to create a thin, crepe-like omelette. Once set, slide it out of the pan and let it cool.
Make the Ketchup Rice Filling: In the same pan, heat a little oil and stir-fry the onion and carrot until soft. Add the chicken, season with salt and pepper, and cook until it’s no longer pink. Add the ★ sauce and cook until the liquid has reduced.
Combine and Cool: Turn off the heat. Add the cooked rice to the pan and mix everything together until well combined. Let the ketchup rice cool.
Assemble the Omu-Rice: Line your bento box with plastic wrap. Place the thin omelette inside, pressing it into the shape of the box. Fill it with the cooled ketchup rice. Fold the wrap over to secure the shape. Flip it over into the bento box and remove the wrap. Top with a swirl of ketchup and a sprinkle of parsley.
6. Shiso and Cheese Pork Cutlet Bento
This is a non-deep-fried cutlet! It’s pan-fried for an easy, crispy, and cheesy result. The shiso leaf adds a unique, refreshing aroma.
Ingredients (for 1 serving)
Cooked Japanese rice: 200g (7 oz)
For the Shiso & Cheese Pork Cutlet:
Thinly sliced pork loin: 2 slices (total 100g / 3.5 oz)
Mayonnaise: 2 tsp
Shiso (perilla) leaves: 2
Slice of cheese: 1
Panko breadcrumbs: 3 tbsp
Olive oil: 2 tbsp
For the Broccoli Namul:
Broccoli florets: 60g (2.1 oz)
★Salt: a pinch
★Sesame oil: 1 tsp
★Grated garlic: 1/3 tsp
★Umami seasoning (like Ajinomoto): a pinch (optional)
Toppings:
Tonkatsu sauce (for the cutlet)
Furikake (rice seasoning)
White sesame seeds (for the broccoli)
Instructions
Make the Broccoli Namul: Cook the broccoli florets in the microwave for about 1 minute (at 500W) or until tender-crisp. Drain and mix with all the ★ ingredients. Let it cool completely.
Prep the Cutlet: Spread a thin layer of mayonnaise on one side of each pork slice. Spread the panko on a plate or a clean pan (before heating). Place the pork, mayo-side down, onto the panko.
Fill and Coat: On top of one pork slice, layer a shiso leaf and the cheese. Fold the other pork slice over it to create a pocket. Press the edges to seal and coat the entire cutlet with panko, making sure the cheese is fully enclosed.
Pan-fry the Cutlet: Place the panko-coated pork in a cold pan. Drizzle the olive oil all over the top. Turn the heat to medium and cook for about 2-3 minutes, until the bottom is golden brown. Flip and cook the other side until golden and the pork is cooked through.
Assemble the Bento: Let the cutlet and broccoli cool. Fill your bento box with rice and top with furikake. Add the sliced cutlet and the broccoli namul. Pack tonkatsu sauce on the side for dipping.
I hope these ideas inspire you to make your own bento boxes! They are a wonderful way to enjoy a healthy and satisfying lunch.
Which bento would you like to try first? Let me know in the comments in the YouTube video!
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