1. Three-color Bento (Chicken Teriyaki with Egg & Veggie)
Ingredients (2 servings)
・Rice (as much as you want)
Chicken teriyaki
・5.3 oz (150g) Chicken
・A pinch of Salt and pepper
・1-2 tsp Flour
・1 tbsp Sake
・1 tbsp Mirin☆
・1 tbsp Soy sauce☆
・1/2 tbsp Sugar☆
Egg soboro
・2 Eggs
・1 tsp Mirin
・1 tsp Mayonnaise
・1/2 tsp Oil
Komatsuna stir-fry
・5.3 oz (150g) Komatsuna (or Spinach)
・1 tsp Sesame oil★
・A pinch of Salt and pepper★
・A pinch of Garlic powder★
Direction
1. [Chicken teriyaki] Cut chicken into small pieces. Sprinkle salt and pepper, and thinly coat them with flour.
Fry in a pan until the surface is lightly brown. Turn them over, add sake, and steam for 2 minutes on low heat.
Add ☆. Bring the sauce to a simmer and coat the chicken with the sauce.
2. [Egg soboro] Mix egg with mirin and mayonnaise. Heat oil in a frying pan and make the egg mixture. While cooking thoroughly, break the eggs into fine chunks with chopsticks or a spatula.
3. [Komatsuna stir-fry] Fry komatsuna. Season them with ★.
4. Arrange the three side dishes neatly on top of the rice in the bento box.
2. Tonkatsu & Salmon Bento
Ingredients (2 servings)
・Rice (as much as you want)
Tonkatsu
・3.5 oz (100g) Pork loin
・A pinch of Salt and pepper
・1-2 tsp Flour
・2 tsp Flour
・2 tsp Water
・3 tbsp Panko
・Oil for frying
・Tonkatsu sauce
Japanese-style salmon
・Salmon slice cut
・A pinch of Salt
・1 tsp Sake
・1-2 tsp Butter
・1-2 tsp Soy sauce
Kimpira
・6.3 oz (180g) Gobo (Burdock)
・2 oz (60g) Carrot
・1 tsp Sesame oil
・1.5 tbsp Soy sauce☆
・1 tbsp Mirin☆
・1 tbsp Sugar☆
・A pinch of Dashi powder☆
・A pinch of Salt☆
・1 tbsp White sesame seeds
Direction
1. [Tonkatsu] Cut pork loin into small pieces. Sprinkle salt and pepper. Thinly coat them with flour. Dip them in batter, then coat them with panko. Fry in oil for 3 minutes on each side.
2. [Salmon] Sprinkle just a little salt on the surface of salmon as needed. Cook in a frying pan after pouring a little sake. Cook for 4 minutes on each side with lid on, then coat them with butter after turning off the heat. Finally add soy sauce.
3. [Kimpira] Stir-fry gobo and carrot with a little oil. When the oil is well coated and the vegetables are wilted, season with ☆. Finally add white sesame seeds.
4. Arrange the three side dishes neatly on top of the rice in the bento box.
3. Karaage & Tamagoyaki Bento
Ingredients (2 servings)
・Rice (as much as you want)
Karaage
・7 oz (200g) Chicken
・0.8 cup (200ml)☆
・10g Salt☆
・10g Sugar☆
・2 tsp Grated ginger★
・2 tsp Sake★
・1.5 tsp Soy sauce★
・A pinch of Sugar★
・1 tbsp Flour◇
・1.5 tbsp Potato starch◇
・Oil for frying
Tamagoyaki
・2 Eggs
・1 tsp Sugar◆
・1/2 tsp Potato starch◆
・1/2 tsp Water◆
・1/2 tsp Mayonnaise◆
・1/2 tsp Oil
Broccoli salad
・5.3 oz (150g) Broccoli
・1 tsp Olive oil
・1 tbsp Shio kombu (Salted shredded kelp)◎
・1-2 tbsp Dried bonito flakes◎
・A pinch of Sugar◎
Direction
1. [Karaage] Cut chicken into small pieces. Soak chicken in brine liquid (☆) for 30 minutes.
Wipe off all moisture with paper towel, then add the ★ seasonings and allow to soak up the flavors for about 20 minutes.
Mix ◇ in a bowl. Coat seasoned chicken with the flour mixture and then fry in oil for 3 minutes on each side.
2. [Tamagoyaki] Mix egg with ◆. Make tamagoyaki in a frying pan. (Check the YouTube video!)
3. [Broccoli salad] Cut broccoli into small pieces. Stir-fry broccoli in a frying pan with oil. Turn off heat before broccoli is fully cooked. Immediately transfer to a bowl. Season them with ◎.
4. Pack the side dish with rice into the bento box and place the pickled plums (umeboshi) on top of the rice, if desired.
4. Omu-rice Bento
Ingredients (2 servings)
Ketchup rice
・4 oz (110g) Cooked rice
・1.7 oz (50g) Sausage
・1 oz (30g) Onion
・1 oz (30g) Carrot
・2 tbsp Corn
・1 tsp Oil
・3 tbsp Ketchup☆
・2 tsp Sake☆
・1 tsp Sugar☆
・1/2 tsp Consomme☆
・1/2 tsp Soy sauce☆
・1 tsp Butter
Thin omelet
・1 Egg
・1/2 tsp Oil
・Ketchup
Broccoli salad
・3.5 oz (100g) Broccoli
・1/2 tsp Sugar★
・A pinch of Salt and pepper★
・A pinch of Dashi powder★
Direction
1. [Ketchup rice] Mince onion and carrot. Stir-fry them with oil. When they get soft, add corn and sausage. Season with ☆ and fry until watery is gone. Finally add butter and mix well.
Mix well with cooked rice.
2. [Thin omelet] Make beaten egg, and make thin omelet with a little oil.
3. [Broccoli salad] Cut broccoli into small pieces. Stir-fry broccoli in a frying pan. Turn off heat before broccoli is fully cooked. Immediately transfer to a bowl. Season them with ★.
4. Place ketchup rice in the bento box, top with an omelet and sprinkle with ketchup if desired.
5. Hamburger Steak Bento
Ingredients (2 servings)
・Rice (as much as you want)
Hamburger steak
・4.6 oz (130g) Ground beef+pork
・1 oz (30g) Onion
・1 tsp Oil
・2 tbsp Panko☆
・1 tbsp Beaten egg☆
・2 tsp Milk☆
・1 tsp Worcestershire sauce☆
・A pinch of Salt☆
・1 tsp Sake
Sauce
・1 tbsp Ketchup★
・1 tbsp Mirin★
・1 tbsp Sake★
・1 tbsp Tonkatsu sauce★
・1 tsp Butter★
Carrrot stir-fry
・1 oz (30g) Carrot
・1/2 tsp Sesame oil
・A pinch of Salt and pepper
Kabocha squash stir-fry
・2 oz (60g) Kabocha squash
・1 tsp Sesame oil◇
・2 tsp Mirin◇
・1 tsp Soy sauce◇
・1 tsp Sugar◇
Direction
1. [Hamburger steak] Mince onion and mix it with oil. Cook it in microwave for 2 minutes @500W. Let it cool throughly.
In a mixing bowl, combine the onion with ☆. Then combine it with ground meat. Knead well and form into hamburger steak.
Fry in a pan until one side is brown. Turn them over, pour sake, and steam for 3 minutes with lid on.
Add ★ to the pan, and steam for another 2 minutes.
2. [Carrrot stir-fry] Stir-fry carrot with a little sesame oil, and season it with salt and pepper.
3. [Kabocha stir-fry] Stir-fry kabocha squash with sesame oil, and season it with ◇.
4. Pack in the bento box with rice.
6. Maki Sushi (Sushi Rolls) Bento
Ingredients (2 servings)
Sushi rice
・11.6 oz (330g) Cooked rice
・25ml Rice vinegar☆
・11g Sugar☆
・3g Salt☆
Shrimp tempura
・4 Shrimp
・1-2 tsp Flour
・2.5 tbsp Flour★
・1 tbsp Potato starch★
・3 tbsp Water★
・Oil for frying
・1 tbsp Mentsuyu*
*Homemade mentsuyu = 1 tbsp Soy sauce + 1 tbsp Mirin + A pinch of Dashi powder
Egg for maki sushi
・1 Egg
・1/2 tsp Mirin
・1/2 tsp Mayonnaise
・1/2 tsp Oil
・1 oz (30g) Komatsuna (or Spinach)
・1 oz (30g) Crab sticks (Imitation crab meat)
・Nori seaweed
Bell pepper stir-fry
・3.5 oz (100g) Bell peppers
・1/2 tsp Sesame oil
・1/2 tsp Soy sauce
・1/2 tsp Sugar
Komatsuna salad
・2.8 oz (80g) Komatsuna (or Spinach)
・1 oz (30g) Chikuwa (Fish paste stick)
・1/2 tsp Sesame oil◇
・A pinch of Salt and pepper◇
・A pinch of Dashi powder◇
Direction
1. [Sushi rice] Cook rice with rice cooker but reduce 2 tbsp water before start cooking.
Mix ☆ in a heat resistance bowl, and warm it in microwave for 40 seconds @500W.
When rice is cooked, combine it with the vinegar. Mix well and let cool before making sushi rolls.
2. [Shrimp tempura] Once the shrimp are prepared, dust them with flour and dip them in the batter (★).
Fry in oil for 2-3 minutes on each side, and dip them with mentsuyu.
3. [Egg for maki sushi] Mix egg with mirin and mayonnaise. Make a vertical omelet. (Check the YouTube video!)
Cut komatsuna in half in the middle and boil.
4. [Maki sushi] Place a thin layer of sushi rice on top of the nori and top with two shrimp tempura. On the other nori, place an egg, komatsuna, and crab sticks. Wrap from the front. It is easier to make it work if you put a piece of plastic wrap under it, place the nori on top of it, and roll it up. After allowing it to sit for a while before cutting, the sushi rolls will form a nice shape.
5. [Bell pepper stir-fry] Cut bell peppers into small pieces. Stir-fry with sesame oil. Season it with soy sauce and sugar.
6. [Komatsuna salad] Cut boiled komatsuna into small pieces and wipe dry. Combine it with chikuwa in a bowl and season them with ◇,
7. Pack in the bento box.
