SIMPLY BENTO

DELICIOUS BOX LUNCH IDEAS FOR

HEALTHY PORTIONS TO GO

YUKO and NORIKO,

creators of Japanese Cooking 101

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 Text © 2018 by Yuko and Noriko

First published in 2018 by Race Point,

an imprint of The Quarto Group,
142 West 36th Street, 4th Floor,
New York, NY 10018, USA
T (212) 779-4972 F (212) 779-6058
www.QuartoKnows.com

All rights reserved. No part of this book may be reproduced in any form without written
permission of the copyright owners. All images in this book have been reproduced
with the knowledge and prior consent of the artists concerned, and no responsibility
is accepted by producer, publisher, or printer for any infringement of copyright or
otherwise, arising from the contents of this publication. Every effort has been made to
ensure that credits accurately comply with information supplied. We apologize for any
inaccuracies that may have occurred and will resolve inaccurate or missing information
in a subsequent reprinting of the book.

Race Point titles are also available at discount for retail, wholesale, promotional,
and bulk purchase. For details, contact the Special Sales Manager by email at
specialsales@quarto.com or by mail at The Quarto Group, Attn: Special Sales Manager,
401 Second Avenue North, Suite 310, Minneapolis, MN 55401, USA.

10 9 8 7 6 5 4 3 2 1

ISBN: 978-1-63106-510-1
Digital edition: 978-1-63106-5-118
Hardcover edition: 978-1-63106-5-101

Editorial Director: Jeannine Dillon

Managing and Project Editor: Erin Canning
Photographer: Anett Velsberg-Tiedemann

Printed in China

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 CONTENTS
What is Bento? 5
The Story Behind Japanese Cooking 101 7
Introduction to Simply Bento 8
How to Make Bento: 7 Key Points 9
Bento Essentials 12
Japanese Pantry Essentials 14
Bento Ingredients 17

Classic Japanese Bento 27

Sandwich Bento 41
Sushi and Onigiri Bento 51
Noodle Bento 63
Popular Japanese Bento 73
10-Minute Bento 87
Rice and Grain Bowl Bento 105
Low-Carb Bento 115
Vegan Bento 127
Bento for Special Occasions 139
Bento at Home 151
Side Dishes 163

Index 206
Acknowledgments 208

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 WHAT IS BENTO?
Bento, written as 弁当 in Japanese, is a packed meal that is commonly eaten as lunch in Japan.
Many school children and workers take a single-portion, homemade meal packed in a bento
box to school or to the office every day. Bento is also a popular take-out food, sold pretty much
everywhere you go in Japan, from convenience stores and train stations to high-end department
store delis. Many traditional restaurants serve bento only during lunchtime—often in a wood
or lacquered bento box—or you can sample beautifully prepared dishes from an elaborate
multicourse meal in one simple box at a much lower price.
Bento culture has such a long and diverse history in Japan that it is hard to define exactly
why people eat bento. The oldest records show that people were already eating portable, dried
rice as early as the fifth century. When the tea ceremony culture developed, elaborate lacquer
wares, which held food—similar to today’s bento boxes—started to appear. By the 1600s, the
upper class were bringing along these lacquer wares so they could eat while enjoying cherry-
blossom viewing parties. Ever since then, bento has been a part of Japanese culture. People
ate makunouchi bento, an upscale mixed bento, at the intermissions of plays in the Edo period
(1603–1867). Lower-ranked samurai, who made less money, brought their own bento lunches
to work to save money, just like Japanese “salary men” today. In the late nineteenth century,
when people started traveling by train, ekiben, the bento sold at train stations (“eki”), started to
become popular. There are hundreds of ekiben all over the country today for people traveling
on the many trains in Japan.

BENTO FOR EVERYONE

Bento has become so popular that if there is a demand from anybody, there is a kind of bento
available. The “hot” bento chain stores started to spread throughout the country during the
1980s, and people ate those freshly made bentos as meals at home for dinner, not just for
lunch. Convenience stores began to carry varieties of reasonably priced bento, and they
became popular among students and young singles who did not want to cook. Depachika,
the underground gourmet food floor found in department stores, attracted housewives for
fancy bento to bring home, to have a break from daily cooking. Kyaraben, or character bento,
incorporates cute characters from animation or other pop culture into the bento food. For
example, a mother might make the face of a child’s favorite TV character by carefully arranging
rice and vegetables. They first became popular among mothers of small children, and it has
continued to inspire people on social media. Today kyaraben is a big industry, selling all kinds
of tools and products for making these cute and amusing bento.
Many people, however, use bento for pragmatic reasons, such as people who bring
their own lunches to school or work, where food is not readily available; even people
who have access to cafeterias and restaurants make and bring bento. The reasons may

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 vary—whether it’s economic, convenience, health or safety, or simply that they prefer
bento meals.
In recent years, bento has become increasingly popular outside of Japan. We have started
to see more food establishments serving bento, and there are more blogs, articles, and
books about bento, many of them are written in English. Many bento enthusiasts around the
world proudly post their neatly prepared bento photos on social media, and you can buy all
kinds of bento boxes, accessories, and tools from online stores. The trending bentos are
not necessarily the traditional Japanese versions, and range from quick and easy food to
elaborate kyaraben.

THE BENEFITS OF BENTO

What motivates us to make bento is that it enables us to make safe and healthy lunches for
our families. Like most parents, we don’t eat the same way we did when we were young and
single. Watching what we put into our bodies—especially when feeding young children—seems
more important than ever before. We want to feed our families with safe meals. We want to
make sure they have enough nutrition. We know what is in the food. Beyond the food itself,
we want to save money for our families’ futures, to put away more for college and retirement
funds, by not eating out all the time. But we are also busy with work and chores, and, yes, tired
and lazy some days too! Bento makes it easy to get our kids the nutrition they need without
using half the day to do it. We have become used to planning for bento as part of our everyday
cooking. While making dinner, for example, we always make extra so there is enough for the
next day’s lunch, or we add a few extra steps, such as blanching and cutting vegetables the
night before for a bento lunch the next day. We’ll share these tips and tricks throughout
the book with you.
Not sure if you can successfully incorporate bento into your busy life? We have an ultimate
form of bento in Japan called osechi, which is the New Year feast. Osechi consists of layered
boxes filled with many small dishes, and there are many tedious steps for making each dish.
The work of making all the osechi dishes is so overwhelming that these days, more people are
buying this feast rather than preparing it themselves. So how do you preserve a rich tradition
such as osechi without the hours of tedious steps? The secret is that you really don’t have to
make it perfectly. We once read in a cooking magazine that you can learn to make osechi by
preparing only one homemade dish and then buying the rest of the dishes elsewhere. That
same idea can apply for daily bento-making too. If a bento recipe seems like too much work,
start with one of our 10-Minute Bento (page 87) or try making just one Side Dish (page 163).
Eventually, you’ll feel comfortable enough to try two side dishes, and soon you’ll be making
complete bento meals in no time. Then one day, perhaps, you’ll be skilled enough to prepare
an osechi on your own!

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 THE STORY BEHIND
JAPANESE COOKING 101
We met at our kids’ preschool over ten years ago. While the kids were playing on the playground,
we introduced ourselves and began to talk. We discovered that we were both originally from the
Kansai region of Japan; Noriko grew up in Osaka, and Yuko in nearby Kyoto.
We moved to America in the early nineties and studied here. Noriko became a pastry chef while
Yuko worked in software in Silicon Valley. We talked about kids, we talked about school, but
mostly we talked about food. We are both avid home cooks and make Japanese food, American
food, sweets, and, of course, bento at home. We realized that so many Americans liked
Japanese food but found it intimidating to cook at home. We knew everyone could do it with
some help, and so when our kids became older and we had a little more time to ourselves,
we decided to make videos on how to make Japanese food at home with ease. This is how our
website, Japanese Cooking 101 (japanesecooking101.com), was born. On the site, we try to
show simpler ways of making your favorite Japanese foods with easy-to-find ingredients. We
also introduce authentic dishes that Japanese families eat in their homes (besides sushi and
tempura), so you can add a few new, delicious favorites to your dinner selections.
But we had another big ambition when we started our website: we wanted to pass the
Japanese food culture on to our children. Our kids were born in America, and being second
generation, they have not yet fully appreciated the wealth of their Japanese background. But
we know that will likely change as they grow older and settle down with families of their own.
Japanese food has always been an important part of the culture in our households, and the kids
will miss it when we can’t offer any it anymore. Hopefully, they will be able to enjoy the food they
grew up with by using our recipes and then share it with their own families one day. We have also
heard that many families with Japanese heritage have had trouble re-creating food from their
childhoods and connecting to their history. So, if you have been unable to secure grandma’s recipe
for your favorite dish, we sincerely hope you find it at Japanese Cooking 101.

—Yuko and Noriko

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 INTRODUCTION TO SIMPLY BENTO
Making bento is something we’ve been doing almost every day since our kids started attending
school. And just like every busy parent out there, we don’t want to spend our whole day making
bento. We plan and prepare for bento to save both time and money. We use leftovers. We use
convenient products like precut vegetables. We prep at night so that we can pack and go in
the morning.
Bento-making was sometimes something of a mundane chore for us until Jeannine Dillon
at Race Point Publishing contacted us about creating a Simply Bento cookbook. Starting this
project made us think more of what bento means to us. Let’s face it, making bento will always
be more work than premade lunches from the store or throwing a sandwich in a bag, so why do
we still make bento the way we do? The answer is simple: it is about our families’ well-being.
We want them to be healthy and happy. We want to avoid preservatives and ingredients we can’t
pronounce. There is a great American saying, “you are what you eat”; this concept is connected
to the idea of bento. By choosing, making, and putting good food in bento, it’s better for our
families. It is okay not to make everything in bento from scratch, or not even every day. A bento
is not just food in a box; it is also the thought and care from the person making the bento. A busy
kid may not notice this every day, but it will stay with them over the years, as it did with us. We even
find ourselves copying the things our own mothers did in our bentos!
In this book, we show you how to make the classic and popular bentos from Japan, as well as
not-so-traditional bentos that we like and think everyone would enjoy no matter where you live.
Many of our Japanese recipes are just as authentic as how our moms prepared them, but we
have simplified some parts, both ingredients and steps, to make them more suited to bento
and easier to make.
We believe that what goes into bento should not be any different from what we would
normally eat at home. Having lived in two countries, Japan and the United States, we have a
range of comfort food. We certainly love the traditional Japanese food that our moms made,
such as teriyaki, simmered vegetables, and grilled fish, but we also have a lot more food that
we regularly cook at home for our family—from pasta and tacos to roast beef.
Many of our recipes are customizable to suit your dietary needs. We have a dedicated chapter
for low-carb and vegan, but you can also use any bento recipe in the book and customize it by
replacing carbohydrates with more vegetables, meats, or plant-based proteins.

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 HOW TO MAKE BENTO: 7 KEY POINTS
Whether you are already packing lunches or thinking about starting soon, the idea of making
bento every morning can be both exciting and daunting. You may not know where to begin or
realize how easy it can be to make bento that you and your family will enjoy. Here are the 7 Key
Points for making bento a reality, including important safety tips, what food to pack, how to
select bento boxes, and putting it all together.

1. SAFETY FIRST
Bento is usually eaten at room temperature, unless you have access to a microwave or hot food is
packed in a thermal container. However, from the time you pack the food in the morning to the time
it is eaten at school or work, bacteria can grow inside of a bento box. It is very important to pay
attention to the following food safety rules to keep everyone safe.

• Keep everything clean, including your hands and utensils. Avoid cross contamination by
switching utensils when cooking raw meat and packing cooked dishes. Use a dishwasher,
if you can, or hot soapy water to clean bento boxes well after each and every use.
• All foods must be thoroughly cooked unless they are meant to be eaten raw. No sashimi, runny
eggs, or medium-rare steak for bento unless you eat it right away at home.
• If you are packing leftovers, reheat them in the morning. Heating up leftovers in a toaster or
conventional oven or microwave will freshen the food and kill bacteria.
• Cool food completely before closing the lid. Imagine steamy rice straight from the rice
cooker warming up the temperature inside the box, which could become a breeding ground
for bacteria.
• Keep hot food hot and cold food cold. Packing a bento box in an insulated bag with an ice pack
will help maintain the freshness of cold food; use a thermal container for hot food. You want
to avoid the temperatures between 40°F to 140°F (4ºC to 60ºC), known as the “Danger Zone”
according to the United States Department of Agriculture.
• Try adding natural antibiotics. It’s been said that some foods, such as salt, vinegar, and ginger,
help suppress bacteria and prevent bento from spoiling. This is one of the reasons why many
bento dishes include vegetable sides that are well-seasoned or marinated in vinegar. Umeboshi
(pickled sour plums; page 16) are believed to be the best of all and are often used as a filling for
Onigiri (rice balls; page 165) rice balls or a topping for Steamed Rice (page 18).

2. AIM FOR A BALANCED DIET

One of the main purposes for making bento in the first place is to provide a healthy meal for
your family or yourself when outside of the home. So, if you are reading this book, you are more
likely health conscious and already seeking a balanced diet; however, you do not need to be
super picky or stressed out about adding all the nutrients you need for a day in a bento box.
A good rule of thumb for packing a reasonably healthy bento is to include a main dish rich in

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 protein along with a carbohydrate and a couple of vegetable sides and/or fruits. (Read more
about Bento Ingredients on page 17.)

3. PACK WHAT YOU LIKE TO EAT

Although bento originated in Japan, today’s bento ingredients are not limited to Japanese food.
In fact, you should pack the kind of food that you and your family like to eat. If you enjoy Mexican
food, for example, pack a cut-up quesadilla with salad. If soup is your thing, whip up a quick
vegetable soup and pack it in a thermal jar. If you are following a special diet, pack what you can
eat. What goes inside the bento box should not be much different from what you would normally
eat at home. You can be adventurous and try something new, of course, but try it out for dinner
first, just in case you don’t like it and there is no other option for lunch.

4. PLAN AHEAD
You may have seen bentos made by other people and wondered how they can pack so many
different dishes in a bento each and every day. The truth is that many bentos we make are with
leftovers from the night before. Add a few side dishes made ahead of time or quickly prepared
in the morning in the box, and you will have a typical and decent-looking bento. With a little bit
of planning the day before or during the weekend, bento-making becomes so much easier and
realistic. The majority of our featured recipes are great served as a main dish for dinner. Since
the recipes in this book are for 2 servings (except for the Bento at Home chapter, on page 151), it
is easy to double or triple the recipes in order to make enough portions for dinner and bento. You
will find Plan Ahead snippets throughout this book to help you plan better.

5. CHOOSE THE RIGHT BENTO BOX

While there are many different types of containers that you can use for bento (see Bento Boxes
and Accessories on page 12), you should choose the right kind depending on the type of food you
pack. For example, a large box with compartments is great for sandwiches and cut-up fruits, while
a more compact Japanese-style bento box is easier to fill for a classic bento with rice and a few
small dishes. A deeper container is ideal for noodles and rice bowls. We recommend you keep a
few boxes of different sizes and depths, and choose depending on the kind of bento you're packing.

6. PACK ATTRACTIVELY
Assembling a bento box is like plating a dinner. You can certainly pack what’s left from the night
before, “as is,” without much thought and call it a bento. However, you don’t need to be a bento artist
to make a more attractive bento. Follow the few tips below, and you can pack a bento with ease and
make it look appealing. An added bonus is that good-looking bentos tend to be healthier too!

• Start packing with larger dishes. We find it easier to start with something that takes up more
space, such as rice followed by a main dish and sides. You want to think about which direction
to pack, depending on the size of the dish. For example, if the teriyaki fish you are packing as
a main dish takes up the whole length of the bento box, pack some rice diagonally on one side
and place the fish on the edge of the rice. Fill the other half with a few side dishes.

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 • Compartmentalize. You can use the built-in dividers in a bento box or insert baking cups
(page 12) to easily compartmentalize. Or even better, some healthy edibles, such as green leaf
lettuce or shiso leaves, can be used to separate one food from another.
• Pack tightly with no space. The difference between a dinner plate and a bento is that a plate
sits still on a table while a bento is moved around, sometimes completely upside down in a
kid’s backpack. If there is a lot of space left in the box, use small vegetables, such as grape
tomatoes, baby carrots, and snap peas, to fill the small gaps.
• Add contrasting colors. Preparing a colorful bento with contrasting colors makes a bento not
only more attractive but also healthier. Carbs and meat tend to be brown and white, so be
sure to add a rainbow of colors in a bento by packing a variety of vegetables and fruits. (Read
more about Vegetables on page 23.)

7. MAKE IT A ROUTINE
Still too much of a hassle to make bento? Try establishing a routine that works best for you.
For example, first thing in the morning, open the rice cooker and place the rice in the bento
box and let it start cooling. Then, place leftovers saved from the night before in a toaster
or conventional oven to reheat. So far, it has only taken a few minutes. Now you can start brewing
your coffee (a must!) and prepare breakfast while working on a couple of quick and easy bento
sides. Some side dishes, such as vegetable sticks and salad, are great served for breakfast too!
Place everything in a bento box without the lid on and let all the components cool completely while
you get ready or enjoy breakfast with your cup of coffee. All you have left to do is to close the lid!

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 BENTO ESSENTIALS
BENTO BOXES AND ACCESSORIES
There are a large variety of containers that you can use for bento, from traditional bentwood boxes,
handcrafted in Japan, to simple food-storage containers. Common materials for bento boxes are
plastic, stainless steel, ceramic, or wood. There is no one perfect bento box for everything; in fact,
we tend to have several favorite containers that we use often and switch around depending on the
type of food to be packed. Here are some tips for selecting bento boxes and convenient accessories
that make bento-making easier and fun.

INSULATED THERMAL FOOD JARS

BENTO BOXES Insulated food jars keep food warm or cold
FOOD-STORAGE CONTAINERS for hours; hence, these are great for packing
You can use any kind of food-safe containers soups, stews, and yogurt. Since they are sealed
to pack bento, in all sizes, shapes, and well, they are leakproof.
materials. Large, shallow rectangular boxes
are handy for packing sandwiches, while WOODEN BOXES
deeper round containers are great for salads, Traditional handcrafted wooden bento boxes
noodles, and rice bowls. have gained popularity in recent years,
despite the price tag (some can be over $80!).
BENTO BOXES WITH DIVIDERS They are not dishwasher or microwave safe,
AND/OR COMPARTMENTS and they are not leakproof. However, bento
When packing a classic bento with a main presented in handcrafted wooden boxes are
dish and a few sides, a bento box with a so pretty, and they say rice packed in an
divider or compartments is easier to use. uncoated wooden box becomes better tasting
A compartmentalized bento box helps you as the natural wood absorbs excess moisture.
pack a variety of food besides a main dish,
including fruits and vegetables. They are LACQUER BOXES (JUBAKO)
also great for portion control. These boxes are used for bento to be eaten
at home or served at restaurants. They are
TIERED OR STACKABLE BOXES typically coated in black and red lacquer, and
Stackable boxes are convenient when some have fixed or removable dividers.
there are different types of food that you
don’t want to mix, such as rice and sauce DISPOSABLE CONTAINERS
or sandwiches and salad. Some people Disposable or compostable food containers
prefer stackable containers to boxes with that are used as “to-go” boxes from
compartments because they tend to be restaurants can be convenient when you
smaller in size and can fit in a corner of a simply want to discard the box after you are
bag or backpack. done eating. These are great for traveling
or sharing with others.

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 FOOD PICKS
ACCESSORIES There are many cute food picks available,
BAKING CUPS AND DIVIDERS with characters or charms on one end, which
There are a number of different ways to divide will transform an ordinary lunch into a fun
and separate food, even in the simplest and decorative bento. They are also great for
containers. Silicone or aluminum baking cups holding food together and making it easy for
or paper cups made especially for bento are older children to pick up finger food.
essentials to help compartmentalize your
bento box. They come in many bright colors FOOD MOLDS
and different shapes. Grass-shaped plastic Use egg molds to shape hard-boiled eggs into
food separators called baran (often found on your favorite animal or shape. If you are not
sushi platters) are also used to add a barrier good at making Onigiri (rice balls; page 165),
between dishes that have different flavors. you can use a rice ball mold to make evenly
shaped onigiri.
BENTO UTENSILS
Utensils with plastic cases are convenient for VEGETABLE AND COOKIE CUTTERS
carrying clean or used utensils. Some bento Small, stainless-steel vegetable cutters are
boxes have a utensil case built in the lid. used to make flower-shaped carrots that you
often see in a classic Japanese dish. Cookie
CONDIMENT CONTAINERS cutters are great for cutting sandwiches into
Small containers with tight lids are convenient fun shapes.
for carrying condiments, dipping sauces,
and salad dressing. Just make sure they ICE PACKS
are leakproof Reusable ice packs are a must-have for
keeping food fresh and safe.

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 JAPANESE PANTRY ESSENTIALS
Although Japanese cooking is not as difficult as some may think, you should have a few basic
ingredients on hand in your pantry to make authentic Japanese dishes. We try to use ingredients
that are easily accessible, but some of the them may not be familiar to you. Crucial items, such as
seasonings, are mostly readily available at many local supermarkets, but others are found only at
Japanese and Asian markets or online. You don’t need to acquire everything right away. Start with
the first items on the list and gradually add more items as you challenge yourself with new dishes.

SOY SAUCE sweet. Mirin gives food sweetness, shine,

Soy sauce, or shoyu (/shoh-yu/), a Japanese and a good aroma. It is used like cooking
staple seasoning, is a dark-brown liquid made sake, but it has a much sweeter taste, which
from soybeans. It is quite salty, but it has a is perfect for some Japanese dishes. If you
caramelized aroma and more flavorful taste have limited alcohol intake, you can substitute
than mere salt. It gives dishes a distinct flavor mirin with sugar and water (1:3 ratio) or a
and darker color. Widely used commercial soy smaller amount of sweetener, such as honey
sauce often includes wheat. If you follow a or agave syrup.
gluten-free diet, choose gluten-free soy sauce
or tamari soy sauce, which doesn’t use any MISO PASTE
wheat products (or very little). It is available in Miso (/mee-soh/) paste is a paste made from
almost any grocery store. fermented soybeans and used to season
soups, sauces, and other dishes. It is quite
SAKE salty but flavorful, and a staple seasoning in
Sake (/sah-kay/) is Japanese rice wine and Japanese cooking. White miso has a sweeter
an essential ingredient for Japanese cooking. and milder flavor, while red miso has a
When it is used for cooking, it tenderizes saltier and more mature taste. White miso
meat, cuts odors (such as fish smell), and is preferred in the Kyoto region in western
gives deeper flavor to dishes. It may be Japan, and red is more popular in central
found at grocery stores in a liquor aisle or Japan. The most popular and versatile type
Asian ingredients aisle or at liquor stores. If of miso is mixed miso (awase miso). It falls
Japanese markets are available near you, you somewhere between white and red miso.
might be able to find cooking sake (ryourishu) Typical miso soup is made with this mixed
too. If you have limited alcohol intake, you miso. Some markets carry miso in the Asian
can just omit it. food or refrigerated section; otherwise, it
can be found at Japanese markets, Asian
MIRIN markets, or online.
Mirin (/mee-rin/) is sweet rice wine widely
used in Japanese cooking. Mirin is made from RICE VINEGAR
steamed mochi rice and malted rice that are Rice vinegar, or su (/su/), is made from
fermented with added alcohol. In the process fermented rice. Japanese rice vinegar is a
of fermentation, the rice produces a lot of yellowish clear color, and it has a milder and
sugar along with alcohol, which turns out very more neutral flavor than other vinegars. It is

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 used in many Japanese foods, such as sushi and taste (umami), when it is boiled in water.
pickled vegetables. Rice vinegar can be found at Kombu should be rehydrated in cool water
a lot of supermarkets or you can buy it online. and then cooked to extract its umami flavor.
Kombu Dashi (page 21) is a perfect broth
OILS for vegetarians because it is plant-based.
Oils used in Japanese cooking are mostly When kombu is rehydrated, it grows about
vegetable oils that have neutral flavors, three times in size and becomes a soft, tasty
such as canola or corn oil. Sesame oil has ingredient for many dishes, such as nimono
a very strong aroma and flavor and is used (simmered dish) and tsukudani (strongly
sporadically to flavor salads and other dishes. flavored kombu).
Rayu is chili pepper–infused sesame oil that
is often used in sauces for Chinese-style DRIED SHIITAKE MUSHROOMS
dishes, such as gyoza dumplings. Feel free Dried shiitake (/shee-tah-kay/) mushrooms are
to use any vegetable oil you prefer, as there used in many nimono (simmered dish) recipes
are many options available today. in Japan. Dried shiitake have a stronger flavor
than fresh shiitake mushrooms. They need
KATSUOBUSHI (DRIED BONITO) FLAKES to be rehydrated in water before use; the
Bonito is a kind of tuna, and katsuobushi flavorful liquid from the rehydration can be
(/kah-tsu-oh-bu-shee/) is dried, smoked used as broth in some recipes.
bonito. Katsuobushi are flakes shaved
from a piece of dried fish. This is actually TOGARASHI
called kezuribushi, but it is also known Togarashi (/toh-gah-rah-shee/) are Japanese
as katsuobushi. A lot of readily available dried red chile peppers that are similar to
katsuobushi is only smoked and dried, but peppers found in Mexican cuisine. When the
the more traditional katsuobushi is smoked chile pod is used in cooking, the seeds are
and then ripened with a special kind of mold removed and the pods are thinly sliced. Only
for months to a couple years. Katsuobushi a small amount is used to accent dishes.
is usually sold as flakes or shavings in a Shichimi togarashi (also called nanami
package, but you can buy a chunk of dried togarashi) is a spicy powder that is often
fish and shave it yourself with a katsuobushi sprinkled on hot noodle soups. Shichimi is
plane if you would like to make your own. a mixture of togarashi powder and other
Katsuobushi has a smoky, savory fragrance ingredients, such as orange peel, white
and taste that is a great accent for many and black sesame seeds, Japanese pepper
Japanese dishes. Because dried bonito is (sanshou), ginger, and green seaweed.
packed with a lot of umami (savory taste), it
is perfect for making Dashi (fish broth; page WASABI
20), which is a crucial component in Japanese Wasabi (/wah-sah-bee/) is a kind of Japanese
cooking. Katsuobushi also can be used by horseradish which is usually grated and used
itself, sprinkled on simple vegetables to for various Japanese dishes. It is spicy and
instantly give a deeper flavor. known because of sushi. It is hard to find
fresh wasabi outside of Japan, but it is widely
KOMBU (DRIED KELP) available in a paste form in tubes at most
Kombu (/kohm-bu/), or konbu, is dried, supermarkets. Wasabi can be very hot, but it
edible sea kelp that is mainly used to make is more like the power of Western horseradish
Dashi (fish broth; page 20) in Japanese than chile pepper. It can have a strong effect
cooking. It has a subtle yet great savory in your nose.

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 NORI (ROASTED SEAWEED) counterpart. Tonkatsu sauce has a similar
Roasted seaweed is called sushi nori (/su-shee flavor to Japanese Worcestershire sauce, but
noh-ree/), or yaki nori (/yah-kee noh-ree/), in its texture is thicker.
Japanese. It is used for rolled sushi. Roasted
seaweed has a mild but distinctive seafood UMEBOSHI (PICKLED SOUR PLUM)
flavor. It is thin and crisp on its own, but Umeboshi (/u-meh-boh-shee/) is pickled sour
becomes somewhat chewy when it absorbs plum and has been eaten for over a thousand
moisture from rice. Roasted seaweed is years in Japan. Ripened plums are marinated
seaweed that has been dried and roasted, with salt and then sun-dried and preserved
and then made into a papery form, perfect for a couple months to develop the flavor. Red
for holding rice and fillings. Roasted seaweed perilla leaves (shiso) are pickled along with
for making sushi is usually sold in 8-inch (20 the plums to give a nice red color. It tastes
cm) squares. The sheet has a front side and salty and sour, and goes well with rice. It can
a back side; the shiny side is the front side, be used whole (with or without a pit) to put
which should be on the outside of sushi rolls. in Onigiri (rice balls; page 165) as a filling.
You may find smaller squares or rectangular Umeboshi is said to suppress bacteria, and is
seaweed, ajitsuke nori, which is already often is used in bento lunches for this reason,
seasoned. This can work well with food using because the bento may be kept at room
regular rice, such as Onigiri (rice balls; page temperature for a couple hours. It can also
165). There is also the convenient, already- be chopped up and added to sauces or other
shredded kizami nori, which can be used as a dishes as a flavoring.
topping for various rice dishes.
BENISHOGA (PICKLED RED GINGER)
WAKAME (SEAWEED) Pickled red ginger, or benishoga (/beh-nee-
Wakame (/wah-kah-meh/) is seaweed that shoh-gah/), is ginger pickled in plum vinegar.
is often found in dried form as opposed to It is bright red and has a sour flavor with a
seaweed that is fresh and salt preserved. little gingery spiciness. It is used in various
Rehydrate it in water for 10 minutes, and it is dishes, such as Okonomiyaki (savory cabbage
ready to use. It expands to ten times the size pancake; page 79) and Yakisoba (stir-fried
of the dried pieces. Wakame has a mild flavor noodles; page 94), and also is a great
and soft texture, and is commonly used in accompaniment for rice bowl dishes. It is
soups and salads. tasty on its own, but it is also a nice garnish
for its color. (Note that benishoga is not the
TONKATSU SAUCE same thing as sushi ginger.)
Tonkatsu (/tohn-kah-tsu/) sauce is a thick
brown sauce made with Worcestershire SESAME SEEDS
sauce and used mainly for topping Tonkatsu Sesame seeds, or goma—both white and
(deep-fried pork; page 42). It can be used black—are often used in Japanese dishes.
for the base seasoning in other dishes, such Most of the time, they are toasted to make
as Yakisoba (stir-fried noodles; page 94) them more fragrant rather than being used
and Okonomiyaki (savory cabbage pancake; raw. To make the flavor even stronger, seeds
page 79). Japanese Worcestershire sauce are ground in a mortar and pestle or a mill.
contains more fruits and vegetables, such Sesame seeds are also used to garnish rice
as tomatoes and apples, than its Western and vegetables.

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 BENTO INGREDIENTS
CARBOHYDRATES You may swap Steamed Brown Rice (page
STEAMED RICE 19) for Steamed White Rice (page 18) for any
Japanese bento traditionally contains of the recipes in this book. Some brands
steamed rice as its main carbohydrate. of brown rice might be harder to mold into
Japanese rice is a short-grain rice which shapes because it may be less sticky than
is soft and sticky. It is easily picked up in white rice. You may want to experiment with
bunches by chopsticks and also can be different kinds of brown rice to find what suits
molded into various shapes. Japanese short- your taste and recipes.
grain rice can be found in the Asian food
section of most grocery stores. BREAD
Steamed rice is typically packed on one In Japan, sandwiches are a popular lunch
side of a bento box and side dishes on the option. Japanese sandwich bread is called
other side. There is no need to season the rice; shoku pan, and the thickness of the bread slices
however, it is often garnished with furikake varies. Thinner slices (½ inch, or 13 mm, thick)
(seasoning; page 24) or Umeboshi (pickled sour are more suitable for sandwiches. If you cannot
plum; opposite). Onigiri (rice balls; page 165) is find shoku pan, simply substitute with bread of
a popular rice dish in bento. It is often shaped your choice, be it white or wheat, rolls or buns,
into a triangle or a cylinder and stuffed with or whatever your preference.
various fillings and wrapped with Nori (roasted
seaweed; opposite). It is an easy and convenient NOODLES
food that can be eaten by hand for a quick bite. Noodles are a great carbohydrate for bento,
Sushi rolls are also a frequent pick for bento especially for dishes that require dipping
lunches. It is important to note that the sushi sauce or broth—it is easy to pack any liquid
roll filling should not be traditional raw fish in a separate leakproof container. This way
like at a restaurant, because the sushi roll in you can enjoy a dish that tastes freshly made
a bento is often kept at room temperature for instead of a soggy one sitting in a sauce or
hours and raw fish would be unsafe; cooked broth for hours.
vegetables and eggs are more suitable.

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 FEATURED RECIPE:

STEAMED WHITE RICE

If you are using an electric rice cooker:

PREP TIME: 5 MINUTES COOK TIME: 50 MINUTES YIELD: 4 SERVINGS

2 cups (12 ounces, or 340 g) 1 Place the rice in a bowl. Wash the rice and pour the
short-grain white rice (using water out. Repeat this process 2 more times.
the 6 ounces, or 180 ml, cup
2 Place the washed rice in the bowl of the rice cooker.
that comes with the rice
Add enough water to reach the line for 2 cups of rice.
cooker)
3 Cook according to the rice cooker instructions.

If you are using a stovetop:

PREP TIME: 5 MINUTES (PLUS 30 MINUTES SOAKING) COOK TIME: 30 MINUTES YIELD: 2 SERVINGS

1 cup (190 g) short-grain white 1 Place the rice in a bowl. Wash the rice and pour the
rice water out. Repeat this process 2 more times.
1½ cups (350 ml) water
2 Place the washed rice and the 1½ cups (350 ml) water
in a heavy-bottomed pot with a lid. Let the rice soak for
30 minutes.

3 Heat the pot, uncovered, over high heat until the water
comes to a boil. Stir and reduce the heat to low. Cover the
rice and cook for 15 minutes.

4 Remove the pot from the heat and let it stand, covered,
for 10 minutes.

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 FEATURED RECIPE:

STEAMED BROWN RICE

If you are using an electric rice cooker:

PREP TIME: 5 MINUTES COOK TIME: 1 HOUR 30 MINUTES (DEPENDING ON THE RICE COOKER)
YIELD: 4 SERVINGS

2 cups (12 ounces, or 340 g) 1 Place the rice in a bowl. Wash the rice and pour the water
brown rice (genmai; using out. Repeat this process 2 more times.
the 6-ounce or, 180 ml, cup
2 Place the washed rice in the bowl of the rice cooker. Add
that comes with the rice
enough water to the rice to reach the line for 2 cups of
cooker)
brown rice.

3 Cook according to the rice cooker instructions.

If you are using a stovetop:

PREP TIME: 5 MINUTES (PLUS 1 HOUR SOAKING) COOK TIME: 40 MINUTES YIELD: 2 SERVINGS

1 cup (190 g) brown rice 1 Put the rice in a bowl. Wash the rice and pour the water
(genmai) out. Repeat this process 2 more times.
2 cups (475 ml) water
2 Place the washed rice and the 2 cups (475 ml) water in a
heavy-bottomed pot with a lid. Let the rice soak for about
1 hour.

3 Heat the pot, uncovered, over high heat until the water comes
to a boil. Stir and reduce the heat to low. Cover the rice and
cook for 25 to 30 minutes.

4 Remove the pot from the heat and let it stand, covered, for
10 minutes.

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 DASHI
BROTH, SAUCES, AND DIPS The key flavor of many Japanese dishes
Having some useful broth, sauces, and dips comes from umami, a savory or meaty taste
in stock in your refrigerator or freezer will that is considered one of the five basic tastes
save time in the morning, make Japanese along with sweet, sour, bitter, and salty. Dashi
cooking much easier, and is a simple way is a flavorful basic broth packed with umami
to make your bento consistently delicious. and typically made from Katsuobushi (dried
While some sauces are too time consuming bonito flakes; page 15), Kombu (dried kelp;
or next to impossible to make at home (e.g., page 15), or a combination of the two. It is
soy sauce), some types of broth, sauces, an essential ingredient in Japanese cooking,
and dips are quite easy to make with simple especially for making soups and simmered
ingredients. The best part of making them vegetables. Packaged instant dashi granules
at home is that you know exactly what goes are available and very popular both in and
into them (no bad stuff!). out of Japan, but depending on the brands,
they contain unwanted ingredients, such as
MSG. Here are some basic homemade dashi
variations that can be used for any Japanese
recipes that require dashi.

FEATURED RECIPE:

BASIC KATSUO DASHI (EASY AND VERSATILE)

COOK TIME: 5 MINUTES YIELD: 4 CUPS (950 ML)

4 cups (950 ml) water 1 In a medium pot, bring the water to a boil.
2 handfuls katsuobushi (dried
2 Add the katsuobushi, simmer for 2 to 3 minutes, and
bonito flakes)
then strain.

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 FEATURED RECIPES:

KOMBU DASHI (VEGAN AND DELICATE FLAVOR)

PREP TIME: 30 MINUTES FOR SOAKING COOK TIME: 5 MINUTES YIELD: 4 CUPS (950 ML)

4 cups (950 ml) water 1 In a medium pot, add the water and soak the kombu for
1 sheet (10 to 20 g) kombu 30 minutes.
(dried sea kelp),
2 Heat over medium heat until just before boiling. Remove
approximately 4 × 2 inches
the kombu.
(10 × 5 cm)

ICHIBAN DASHI
(COMBINATION OF KATSUO AND KOMBU; MOST FLAVORFUL)

COOK TIME: 10 MINUTES YIELD: 4 CUPS (950 ML)

4 cups (950 ml) water 1 In a medium pot, add the water and kombu, and heat over
1 sheet (10 to 20 g) medium until just before boiling. Remove the kombu.
kombu (dried sea kelp),
2 Add the katsuobushi, bring the dashi to a boil, and then
approximately 4 × 2 inches
immediately turn off the heat. Set aside for 5 minutes,
(10 × 5 cm)
then strain.
1 handful katsuobushi (dried
bonito flakes)

PLAN AHEAD

Dashi should be refrigerated and used within 2 days, but it

can last for 3 to 4 weeks in the freezer. Fill ice cube trays
with dashi and freeze. Once frozen, transfer the dashi
cubes to a freezer bag or a container with a lid.

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 ingredients and great for main dishes, as
PROTEINS long as they are thoroughly cooked (except in
Adding one or two dishes high in protein in some recipes for Bento at Home on page 151).
bento will help you and your family maintain For vegetarian or vegan options, tofu, beans,
their energy levels throughout the afternoon. nuts, and some vegetables, such as spinach,
You can include any type of protein in bento, broccoli, and edamame, are all great choices
both animal and plant-based. Chicken, beef, for plant-based proteins.
pork, seafood, and eggs are all common

FEATURED RECIPE:

TAMAGOYAKI
Tamagoyaki is one of the most classic and popular dishes you’ll find in Japanese bentos.
Thin layers of egg that are seasoned slightly sweet with mirin and soy sauce are rolled into
a log shape and cut into pieces. Tamagoyaki is versatile and you can add various chopped
vegetables and/or meat as mix-ins.

PREP TIME: 2 MINUTES COOK TIME: 5 MINUTES YIELD: 2 SERVINGS

4 eggs 1 In a medium bowl, combine all the ingredients, except

1 tablespoon (15 ml) mirin the oil.
¼ teaspoon salt
2 Heat a rectangular tamagoyaki pan or a small nonstick pan
¼ teaspoon soy sauce
over medium-high heat and add the oil.
1 teaspoon vegetable oil
3 Pour a thin layer of egg mixture into the pan, tilting it to
TAMAGOYAKI VARIATIONS cover the bottom of the pan. After the egg has set a little,
In step 2, you can mix in one of the gently roll it into a log. (Start to roll when the bottom of the
following ingredients to add flavor egg has set and there is still liquid on top.) With the egg
and color. If you add a lot of mix- roll at the edge of the pan, pour some more egg mixture to
ins, reduce the number of eggs to again cover the bottom of the pan. After the new layer has
3 and adjust the amount of salt. set, roll the log back onto the cooked thin egg and roll to
• 3 green onions, chopped the other end of the pan.
• 2 slices ham, chopped
4 Repeat, adding egg to the pan and rolling it back and forth,
• ¼ cup (45 g) chopped cooked
until the egg mixture is used up.
spinach
• 1 tablespoon (10 g) chopped 5 Remove from the pan and cool for 3 to 4 minutes. Slice into
benishoga (pickled red ginger), ½-inch (13 mm) rounds.
reduce salt to ¹⁄8 teaspoon

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 COOKING METHOD
VEGETABLES In addition to balancing flavor, you should
Usually, there are two or three kinds of small also try to vary the cooking method for the
side dishes besides the main dish and rice in dishes in your bento. If your main entrée is
bento. Because the entrée is often meat or deep-fried, for example, you may not want
fish, a lot of side dishes are vegetable dishes. other dishes to be deep-fried too. When
They don’t all have to be complicated dishes Chicken Karaage (fried chicken; page 74) is
or recipes with many ingredients. One of the a main dish, you may want to pair it with less
sides simply can be an uncooked item, an greasy side dishes, such as a fresh salad,
easy dish that only takes a few minutes to Pickled Daikon Radish (page 200), and orange
make, or leftovers from another meal. segments. Not only are there more vitamins
and minerals that can be attained from those
COLOR vegetables, but also, the fresh taste of salad
The kinds of vegetables for bento should be the and pickles will enhance the flavor of the
same thing as you eat at home, but keep things hearty fried chicken. You can also consider
colorful. The more color in the vegetables, the textures of the dishes and vary them.
often the more nutritional value in them. Think Variety is the spice of life, and it’s true in a
about the balance of colors when you build good bento too.
your bento. This rule may help when you make
a meal plan for bento. For example, if you have SUBSTITUTES
beef for the main entrée (brown), then add We used some Asian vegetables throughout the
Tamagoyaki (rolled eggs, yellow; page opposite), book, which some people may not be familiar
Spinach Ohitashi (salad, green; page 175), with, such as baby bok choy and lotus root.
and a few cherry tomatoes (red). The vibrant If you are nervous to try a new vegetable or
colors will stimulate the appetite when the perhaps don’t like those vegetables, you may
bento box is opened at lunchtime. You cannot want to swap Swiss chard for bok choy and
underestimate how the colors of food influence potato for lotus root. You can always substitute
your mood! Colorful foods help make you feel with other vegetables, so don’t feel as though
satisfied without weighing you down in the you have to skip a recipe if you don’t recognize
afternoon. Plus, you might get an added boost a vegetable. Please improvise with any dish
of happiness knowing someone took the time whenever you need or want to, to make things
and thought to make this bento just for you. easier for your bento-making. Part of the art
and fun of bento is using what you have on
THE BALANCE OF FLAVOR hand. You’ll quickly get used to adjusting or
The balance of flavor with a main entrée substituting ingredients and recipes in ways
and the vegetable side dishes is important. that work well for your bento and family.
The flavorings in each vegetable side dish
should vary, so they don’t taste the same. For
example, if one vegetable dish is vinegary, you
may want other dishes to be saltier or sweeter.
This way, you are more likely to eat all the
vegetables.

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 (rice seasoning) or Umeboshi (pickled sour
GARNISH plum; page 16). Not only do both of these
In Japanese culture, garnishing bento things season the rice, but they also give a
with ingredients of various colors is very decorative look. Similarly, Sesame Seeds
important, as the garnish will help determine (page 16) and Katsuobushi (dried bonito
if your bento looks delicious. Color and flakes; page 15) are often used as a finishing
arrangement play a big role in garnishing touch on some vegetable side dishes.
bento and can convey different feelings.
For example, one bento could be very refined SHAPES
with subtle colors, reflecting the current Another way of garnishing bento is to
season; another could be playful with bright make interesting shapes with the food
colors and fun shapes; and yet a third could itself. You can carve or use vegetable or
literally send a message with symbols, cookie cutters (page 13) to cut vegetables
letters, or pictures in the garnishing itself. or fruits (with leftover pieces from salads
and soups). Heart- and star-shaped carrots
VEGETABLES AND FRUITS and cucumbers in a bento will bring more
One way to add more color in bento without fun to any kid’s lunchtime. Use a food mold
much work is using vegetables, such as (page 13) to shape steamed rice into elegant
cherry tomatoes and lettuce leaves. The flowers. Small vegetables or fruit can be
bright red and green colors can instantly skewered onto toothpicks or plastic picks
perk up a bento. Tomatoes are nutritious, so (page 13) for older children and adults, giving
you will want to use them anyway. Lettuce another decorative, visual effect.
not only gives your bento a nice green color,
but it naturally works as a divider between NON-EDIBLE GARNISH
dishes so that multiple flavors will not be Non-edible garnish, such as baking cups and
mixed. Seasonal fruits are another way to dividers (page 13), also plays an important
add color and also work as part of bento. You know that small plastic leaf
a healthy dessert after lunch. or grass sheet that often comes with sushi?
There are lots of other shapes and colors to
SEASONINGS use; they are practical and fun. There are
Garnishing with flavors and seasonings is cups with many colors and patterns on the
also typical in bento. Steamed Rice (page market. You can buy these small knickknacks
18) is often used in Japanese bento, and mainly online, although there are more places
because the rice itself doesn’t have very that carry bento-related accessories today.
much taste, it is often sprinkled with furikake

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 FEATURED RECIPE:

NORITAMA FURIKAKE
(EGG AND ROASTED SEAWEED RICE SEASONING)

PREP TIME: 20 MINUTES COOK TIME: 20 MINUTES YIELD: ¼ CUP (ABOUT 12 SERVINGS OF 1 TEASPOON)

2 hard-boiled egg yolks 1 Sieve the boiled yolks through a medium mesh strainer. In a
2 teaspoons sugar small nonstick pan, combine the yolks, sugar, and salt, and
¼ teaspoon salt cook over low heat until yolks become dry, 6 to 7 minutes.
½ cup (6 g) packed Stir often, taking care not to let the mixture burn. Set aside.
katsuobushi (dried bonito
2 In another small nonstick pan over low heat, cook the
flakes)
katsuobushi (first crush it by hand) and soy sauce until dry,
1 teaspoon soy sauce
about 5 minutes, stirring often. Add the sesame seeds and
2 teaspoons sesame seeds
cook another minute.
2 teaspoons shredded nori
(roasted seaweed), cut into 3 Transfer the mixture to a small bowl and stir in the seasoned
small pieces yolks, nori, and aonori.
1 teaspoon aonori (dried
green seaweed flakes)

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 CLASSIC JAPANESE BENTO
Chicken Teriyaki Bento 28
Beef Roll-Up Bento 31
Tsukune Bento 32
Grilled Mackerel Bento 33
Beef Shigureni Bento 34
Sukiyaki Bento 36
Salmon Teriyaki Bento 37
Pork Shogayaki Bento 38

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 CHICKEN TERIYAKI BENTO
This chicken teriyaki can be quickly cooked in a frying pan. The shishito peppers are sautéed in the
pan with the chicken toward the end of cooking, so a main dish and a side are prepared together.
The authentic, homemade teriyaki sauce uses ingredients from the Japanese Pantry Essentials
(page 14), so there is no need to buy the bottled version.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Chicken Teriyaki with Shishito Peppers Cucumber and Radish Sunomono

(see recipe below) (page 199)
Steamed Rice (page 18), with furikake of choice Seasonal fruits

PREP TIME: 1 MINUTE COOK TIME: 12 MINUTES YIELD: 2 SERVINGS

CHICKEN TERIYAKI WITH 1 In a small bowl, combine the soy sauce, sake, sugar, and mirin.
SHISHITO PEPPERS Set aside.

2 Heat the oil in a frying pan over medium-high heat. Add the
1 tablespoon (15 ml) soy sauce
chicken and cook for 4 to 5 minutes. Flip the chicken, reduce the
1 tablespoon (15 ml) sake
heat to medium, and continue cooking on the other side. Add
2 teaspoons sugar
the peppers to the same pan and cook and stir for 3 to 4 minutes.
1 teaspoon mirin
1 teaspoon vegetable oil 3 When the chicken is cooked through, add the teriyaki sauce to
2 skinless, boneless chicken the pan and cook until the sauce is reduced and the chicken is
thighs coated in the sauce.
4 to 6 shishito peppers
4 Cut the cooked chicken into ½-inch-thick (13 mm) slices.

PLAN AHEAD

1 Enjoy Chicken Teriyaki and Cucumber and Radish Sunomono

for dinner, and have leftovers in tomorrow’s bento.
2 Before you go to bed, set the timer on the rice cooker.
3 Reheat the Chicken Teriyaki in the morning.

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 BEEF ROLL-UP BENTO
A beef roll-up is a piece of thinly sliced beef that is rolled up with a vegetable inside and fried.
We use raw okra here, but you can use all kinds of blanched vegetables. Ask a butcher to slice the
beef paper thin, if you don’t have a Japanese market nearby that sells packaged sukiyaki-cut beef.
Or freeze a piece of round steak, defrost it lightly (half frozen), and slice it as thinly as possible.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Beef Roll-Up with Okra (see recipe below) Tamagoyaki (page 22)
Steamed Rice (page 18), with furikake of choice Carrot Salad (page 181)

PREP TIME: 15 MINUTES COOK TIME: 10 MINUTES YIELD: 2 SERVINGS

BEEF ROLL-UP WITH OKRA 1 In a small bowl, whisk together the soy sauce, water, sugar, and
sake until the sugar dissolves completely. Set aside.
1 tablespoon (15 ml) soy sauce
2 Lay a beef slice on a cutting board, add 1 piece of okra to the edge
1 tablespoon (15 ml) water
of the slice, and roll up. Repeat for the remaining 5 slices of beef.
1½ teaspoons sugar
1½ teaspoons sake 3 Heat the oil in a large skillet over medium heat, place the roll-
5 ounces (150 g) beef (top round ups, seam sides down, in the pan, and cook while turning, until
or sirloin), thinly sliced into browned on all sides, 7 to 8 minutes. Reduce the heat to low and
6 slices add the soy sauce mixture. Coat the meat well with the sauce.
6 okra, stem end trimmed
4 Cut the rolls into halves or thirds crosswise.
1 teaspoon vegetable oil

PLAN AHEAD

1 Enjoy Beef Roll-Up and Carrot Salad for dinner, and have
leftovers in tomorrow’s bento. Alternatively, roll up the
beef the night before and fry in the morning.
2 Before you go to bed, set the timer on the rice cooker.
3 In the morning, reheat or fry the prepped Beef-Roll Up
and make the Tamagoyaki.

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 TSUKUNE BENTO
Tsukune are chicken meatballs, usually made with a teriyaki-style sweet and salty sauce. It is often
served as 3 or 4 pieces skewered onto a bamboo stick at yakitori (skewered chicken) restaurants
in Japan. It can be eaten as an appetizer, but it also works as a main dish for lunch or dinner.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Tsukune (see recipe below) Sautéed Green Beans with Sesame Seeds (page 167)
Steamed Rice (page 18), with umeboshi Pickled Bell Pepper (page 201)
(pickled sour plum) 1 lettuce leaf

PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES YIELD: 2 SERVINGS

TSUKUNE 1 To make the sauce: In a small bowl, whisk together all the sauce
ingredients. Set aside.
SAUCE
2 To make the meatballs: In a large bowl, combine the chicken, onion,
1½ teaspoons sugar
egg yolk, ginger, salt, and potato starch until it is very sticky. Shape
1 tablespoon (15 ml) soy sauce
the meat mixture into 8 small balls or oval patties.
1 tablespoon (15 ml) mirin
2 tablespoons (30 ml) water 3 Heat the oil in a large skillet over medium heat. Cook the
¼ teaspoon potato starch or meatballs until browned, about 2 minutes. Turn the meat over,
cornstarch cover, and cook for about 3 minutes more, or until cooked
through. Add the sauce and cook for a couple minutes, coating
MEATBALLS the meatballs with the thickened sauce.
½ pound (227 g) ground chicken
¼ yellow onion, finely chopped
1 egg yolk
½ teaspoon grated fresh ginger PLAN AHEAD
¼ teaspoon salt
2 tablespoons (30 ml) potato 1 Enjoy the Tsukune, Pickled Bell Pepper, and Sautéed
starch or cornstarch Green Beans for dinner, and have leftovers for tomorrow’s
1 teaspoon vegetable oil, plus bento. Prep the meatballs by shaping them the night
more for your hands before (or freeze for later use), but don’t fry.
2 Before you go to bed, wash and chop the lettuce and set
the timer on the rice cooker.
3 In the morning, cook the meatballs and reheat the
Sautéed Green Beans.

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 GRILLED MACKEREL BENTO
Grilled mackerel is a regular item packed in Japanese bento. When this salty but healthy dish
is paired with rice, along with spinach ohitashi and tamagoyaki, you will have a nutritionally
balanced lunch.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Grilled Mackerel (see recipe below) Tamagoyaki (page 22)

Steamed Rice (page 18), with furikake of choice 2 shiso leaves
Spinach Ohitashi (page 175) 4 grape tomatoes

PREP TIME: 15 MINUTES (OR UP TO OVERNIGHT IN THE REFRIGERATOR) COOK TIME: 8 MINUTES
YIELD: 2 SERVINGS

GRILLED MACKEREL 1 Cut the fillet into quarters and liberally salt both sides of
the fillets. Let sit for at least 15 minutes or up to overnight in the
1 fillet (150 to 200 g) mackerel refrigerator. Pat dry with paper towels before cooking.
(half a mackerel)
2 For a less smelly and easy-to-clean pan, line a large skillet with
Salt
aluminum foil. Heat the pan over high heat. Reduce the heat to
medium, and place the fish, skin side down, on the foil. Cook for
about 4 minutes per side, or until browned and cooked through.

PLAN AHEAD

1 To prep the night before, salt and refrigerate the fish and
make the Spinach Ohitashi.
2 Before you go to bed, set the timer on the rice cooker.
3 In the morning, make the Grilled Mackerel and Tamagoyaki.

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 BEEF SHIGURENI BENTO
Beef shigureni is thinly sliced beef cooked in a sweet and salty sauce with ginger. This strongly
flavored beef lasts for up to a week in the refrigerator, establishing it as a great make-ahead dish
for bento. Any cut of beef will work, such as tri-tip, or you may prefer meat with a little fat. Thinly
slicing raw beef by hand can be difficult, so partially freeze it first; the firmer beef will be much
easier to slice.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Beef Shigureni (see recipe below) Snap Peas and Egg Salad (page 183)
Steamed Rice (page 18), with furikake of choice 4 to 6 blanched carrot flowers
and umeboshi (pickled sour plum) 2 lettuce leaves
Sautéed Shimeji Mushrooms with Soy Butter
Sauce (page 189)

PREP TIME: 5 MINUTES COOK TIME: 40 MINUTES YIELD: 2 SERVINGS

BEEF SHIGURENI 1 Cut the thinly sliced beef into bite-size pieces.

2 Combine the water, soy sauce, sugar, sake, mirin, and ginger in
½ pound (227 g) beef (such as
a medium saucepan, and cook over medium heat until boiling.
tri-tip), thinly sliced
Add the beef and stir, breaking apart the meat with a spoon so it
1-inch (2.5 cm) piece fresh
doesn’t stick together. Bring the mixture to a boil and skim the fat.
ginger, sliced into
matchsticks (1½ inches, 3 Cover and cook for 25 to 30 minutes over medium-low heat. Uncover
or 4 cm, long) and continue cooking until the liquid has mostly evaporated.
½ cup (120 ml) water
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) sugar
1½ teaspoons sake PLAN AHEAD
1½ teaspoons mirin
1 Make the Beef Shigureni anytime, up to a week ahead.
2 The night before, hard-boil an egg, blanch the snap peas and
carrot flowers, and wash and chop the lettuce.
3 Before you go to bed, set the timer on the rice cooker.
4 In the morning, make the Sautéed Shimeji Mushrooms and
reheat the Beef Shigureni.

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 SUKIYAKI BENTO
Sukiyaki is a popular hot pot dish with beef and vegetables. It is seasoned with soy sauce and
sugar, and the sweet and salty flavor goes well with rice. It is traditionally cooked in an iron pot
on a portable burner and eaten at the dinner table as it cooks. Here, the dish is cooked in a skillet.
When eaten in Japan, sukiyaki is dipped in raw egg, but this recipe calls for a soft-boiled egg.
To easily slice the beef, partially freeze it first.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Sukiyaki (see recipe below) Shungiku Salad (page 182)

Steamed Rice (page 18), with sesame seeds 1 soft-boiled egg

PREP TIME: 7 MINUTES COOK TIME: 10 MINUTES YIELD: 2 SERVINGS

SUKIYAKI 1 Trim the bottoms of the enoki mushrooms and separate into small
bunches. Remove and discard the shiitake mushroom stems and
½ bunch (3.5 ounces, or 100 g) make shallow cuts on the caps to decorate with star shapes. Cut
enoki mushrooms the sliced beef into 3-inch-wide (7.5 cm) pieces.
4 shiitake mushrooms
2 Heat the oil in a large skillet over medium heat. Add the beef and
5 ounces (150 g) beef (preferably
cook until browned slightly. Add all the remaining ingredients to
rib-eye or chuck eye roll),
the pan and stir to combine. Reduce the heat to medium-low, cover,
thinly sliced
and cook for 4 to 5 minutes, or until cooked through.
½ teaspoon vegetable oil
1 naganegi (long white onion) 3 Remove the lid, turn the vegetables, cook for another couple
or 4 green onions, sliced on minutes, and then remove from the heat.
the diagonal
¼ medium or firm tofu block
(3.5 ounces, or 100 g), cut into
6 to 8 pieces PLAN AHEAD
1½ tablespoons (23 ml) soy
sauce 1 Enjoy Sukiyaki for dinner, and have leftovers in tomorrow’s
1 tablespoon (15 ml) sugar bento. Alternatively, cut up all the ingredients the night
1 tablespoon (15 ml) sake before to cook in the morning.
2 Shungiku Salad also can be made the night before, but
the color may change a little.
3 Before you go to bed, set the timer on the rice cooker.
4 In the morning, reheat or make the Sukiyaki and soft-boil
the egg.
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 SALMON TERIYAKI BENTO
This classic salmon teriyaki is simple to make in a skillet. The fish does not need to be marinated,
yet it still comes out flavorful. Pack the fish next to or on top of the rice in the bento box so that
the rice will soak up the great flavor of the sauce.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Salmon Teriyaki (see recipe below) Blanched broccoli

Steamed Rice (page 18) Hard-boiled egg
Daikon and Carrot Nimono (page 169)

PREP TIME: 5 MINUTES COOK TIME: 15 MINUTES YIELD: 2 SERVINGS

SALMON TERIYAKI 1 In a small bowl, combine the soy sauce, sugar, sake, and mirin.
Set aside.
2 tablespoons (30 ml) soy sauce
2 Heat the oil in a medium skillet over medium-high heat. Add the
1 tablespoon (15 ml) sugar
salmon and cook until browned, 4 to 5 minutes per side.
1 tablespoon (15 ml) sake
1 tablespoon (15 ml) mirin 3 Reduce the heat to medium and add the teriyaki sauce to the pan.
1 teaspoon vegetable oil Spoon some sauce over the salmon to coat it and cook until the
2 salmon fillets (3.5 ounces, sauce is reduced.
or 100 g, each)

PLAN AHEAD

1 Daikon and Carrot Nimono can be made ahead of time

and kept in the refrigerator for up to 3 days.
2 Enjoy Salmon Teriyaki for dinner, and have leftovers in
tomorrow’s bento.
3 Hard-boil the egg and blanch the broccoli the night before.
4 Before you go to bed, set the timer on the rice cooker.
5 In the morning, reheat or make the Salmon Teriyaki.

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 PORK SHOGAYAKI BENTO
Shogayaki is similar to teriyaki but with a kick of freshly grated ginger (shoga). It is one of the most
popular home-cooked meals for lunch, dinner, and bento in Japan. We tend to use very thinly sliced
pork for shogayaki, but thin-cut boneless pork chops that are found at any supermarket are also
fine to use. You can cut the pork into pieces after cooking to make it easier to fit in a bento box and
eat with chopsticks.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Pork Shogayaki (see recipe below) Bean Sprouts and Bell Pepper Namul (page 182)
Steamed Rice (page 18), with furikake of choice Satsumaimo Amani (page 174)
and umeboshi (pickled sour plum) 1 or 2 lettuce leaves

PREP TIME: 3 MINUTES COOK TIME: 7 MINUTES YIELD: 2 SERVINGS

PORK SHOGAYAKI 1 In a small bowl, whisk together the mirin, soy sauce, sake, and
ginger. Set aside.
1½ tablespoons (23 ml) mirin
2 Heat the oil in a large skillet over medium-high heat. Add the pork
1 tablespoon (15 ml) soy sauce
chops and cook until browned, about 3 minutes per side.
1 tablespoon (15 ml) sake
1 teaspoon grated ginger 3 Add the ginger sauce to the pan and cook for a minute to coat the
1 teaspoon vegetable oil meat with the sauce.
4 thin-cut boneless pork chops,
about ¼ inch (6 mm) thick

PLAN AHEAD

1 The Bean Sprouts and Bell Pepper Namul and

Satsumaimo Amani can be made the day before and kept
in the refrigerator.
2 The Pork Shogayaki can be prepared the night before or
in the morning.
3 Before you go to bed, set the timer on the rice cooker.
4 In the morning, reheat or make the Pork Shogayaki.

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 SANDWICH BENTO
Tonkatsu Sandwich Bento 42
Antipasto Bento 45
Mixed Sandwiches Bento 46
Cucumber and Cream Cheese
Sandwich Bento 47
Hamburger Bento 48

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 TONKATSU SANDWICH BENTO
Tonkatsu is a bread crumb–coated, deep-fried pork cutlet that is a popular dinner entrée in Japan. And
the tonkatsu sandwich is one of the most popular sandwiches in Japan. With the additions of Japanese
mayo, tonkatsu sauce, and lots of cabbage, this sandwich is a complete, delicious meal in your hand.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Tonkatsu Sandwich (see recipe below) Celery and yellow pepper sticks
Seasonal fruits Dressing of choice

PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES YIELD: 2 SERVINGS

TONKATSU SANDWICH 1 Pound the pork chops with a meat mallet a few times, then make
small cuts all over the surface with the tip of a sharp knife. Season
2 pork chops, ½ inch (13 mm) both sides of the meat with salt and pepper. Coat the meat lightly
thick with the flour, dip in the beaten egg, and dredge in the panko.
Salt and black pepper, to taste
2 Heat 1 inch (2.5 cm) of oil to 350ºF (180ºC) over medium-high heat
¼ cup (30 g) all-purpose flour
in a large skillet. Add the pork chops and fry until golden brown
1 large egg, beaten
and the meat floats to the surface, 6 to 8 minutes, turning once or
1 cup (50 g) panko
twice. Transfer the meat to a cooling rack for a minute.
Vegetable oil, for frying
4 slices sandwich bread 3 Spread 1 tablespoon (14 g) of the mayo on a slice of bread. Top
(preferably thinly sliced with ½ cup (35 g) of the cabbage. Place the pork chop on the
shokupan) cabbage and drizzle with 1 tablespoon (15 g) of the tonkatsu
2 tablespoons (28 g) Japanese sauce. Top with the other slice of bread. Repeat to make a second
mayonnaise sandwich. Cut off the crusts if you prefer. Wrap the sandwiches
1 cup (70 g) thinly shredded tightly in plastic wrap, then cut them in half.
cabbage
2 tablespoons (30 g) tonkatsu
sauce (or equal parts ketchup
and Worcestershire sauce) PLAN AHEAD

1 Prepare the Tonkatsu through step 1 and prep the

vegetable sticks the night before.
2 In the morning, fry the Tonkatsu and assemble the
sandwiches.

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 ANTIPASTO BENTO
An antipasto plate filled with cured meats, cheese, and vegetables dressed in oil and vinegar is a
typical starter of an Italian meal, but it also can be a balanced, tasty, and fun bento lunch. You should
pack the bruschetta (grilled bread) and salad separately in divided sections to keep the bread crispy.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Bruschetta with Caprese Salad (see recipe below) Seasonal fruits

Marinated Asparagus (page 176) Dried fruits (such as apricots)
Lunch meat (prosciutto, salami, and mortadella) Almonds

PREP TIME: 5 MINUTES COOK TIME: 5 MINUTES YIELD: 2 SERVINGS

ANTIPASTO WITH 1 Preheat the oven to 425°F (220°C).

CAPRESE SALAD
2 To make the bruschetta: Brush both sides of the baguette slices
with the olive oil and sprinkle with salt. Place on a baking sheet,
BRUSCHETTA
transfer to the oven, and bake for 5 minutes.
¹⁄³ to ½ baguette, sliced ½ inch
(13 mm) thick 3 To make the caprese salad: Combine all the salad ingredients in
1 tablespoon (15 ml) a medium bowl.
extra-virgin olive oil
Salt, to taste

CAPRESE SALAD PLAN AHEAD

1 cup (150 g) grape tomatoes,
halved 1 Make the Caprese Salad and Marinated Asparagus the
10 fresh mini mozzarella night before.
balls, halved 2 In the morning, pop the sliced baguette in the oven while
6 leaves fresh basil, thinly you are eating breakfast. (A day-old baguette will still make
sliced tasty and crispy bruschetta.)
2 teaspoons extra-virgin
olive oil
1 teaspoon balsamic vinegar
¼ teaspoon salt
Black pepper, to taste

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 MIXED SANDWICHES BENTO
Mixed sandwiches (“mix sando” in Japanese) are a combination of sandwiches made with white
bread, egg salad, ham, cheese, and vegetables, such as cucumber, lettuce, and tomatoes. Almost all
traditional Japanese coffee houses, called kissaten, serve these crustless sandwiches for lunch or
as a light meal. They are also sold at convenience stores in Japan.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Mixed Sandwiches (see recipe below) Grape tomatoes

Buttered Broccoli (page 168)

PREP TIME: 10 MINUTES COOK TIME: 5 MINUTES YIELD: 2 SERVINGS

MIXED SANDWICHES 1 Sprinkle the cucumber with salt and let sit for 5 minutes. Pat dry
with a paper towel.
1 Persian or ¼ English
2 Spread the butter on one side of each slice of bread.
cucumber, thinly sliced
Pinch salt, plus more for 3 Mix the hard-boiled egg with 1 tablespoon (14 g) of the mayonnaise
sprinkling and the remaining pinch of salt.
Butter, at room temperature
4 On one slice of bread, butter side up, place the cheese and
6 slices sandwich bread
cucumber slices, and top with another slice of bread, butter
1 hard-boiled egg, peeled
side down. For the second sandwich, spread the remaining ½
and chopped
teaspoon mayonnaise on the butter side of a slice of bread, top
1 tablespoon (14 g) plus
with the ham, lettuce, and another slice of bread, butter side
½ teaspoon mayonnaise
down. Make a third sandwich with the egg salad.
1 slice cheese of choice
2 slices ham 5 Cut off the crusts and slice the sandwiches in half.
1 lettuce leaf

PLAN AHEAD

1 Make the hard-boiled egg the night before and refrigerate

it until the morning.
2 In the morning, prepare the Mixed Sandwiches and
Buttered Broccoli.

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 CUCUMBER AND CREAM CHEESE
SANDWICH BENTO
These classic sandwiches served at afternoon tea are easy to make with only three ingredients and
can be quite tasty in bento. Be sure to salt the cucumber slices to release the water before making the
sandwiches or they will end up being soggy. The salt also helps add flavor to the sandwiches. If made
right, these creamy and crunchy sandwiches will become a new favorite.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Cucumber and Cream Cheese Sandwiches Seasonal fruits

(see recipe below) 1 large lettuce leaf
Sautéed Green Peas and Sausage (page 198)

PREP TIME: 12 MINUTES YIELD: 2 SERVINGS

CUCUMBER AND CREAM 1 Place the cucumber slices in a shallow dish and sprinkle evenly
CHEESE SANDWICHES with salt on both sides. Set aside for 5 minutes to allow the
cucumber to release water. Place the cucumber slices on layers
½ English cucumber, thinly of paper towel and press gently with another paper towel to
sliced (2 mm thick) remove excess moisture.
4 ounces (113 g) cream cheese
2 Spread the cream cheese on one side of each slice of bread. Top
¼ teaspoon salt
with 2 layers of cucumber slices, and then place another slice of
4 slices sandwich bread
bread, cream cheese–side down, on top to make a sandwich.

3 Cut off the crusts and slice the sandwiches to fit in the bento box.

PLAN AHEAD

1 You can make the Sautéed Green Peas and Sausage a day
in advance.
2 In the morning, prepare the sandwiches and reheat the
Sautéed Green Peas and Sausage.

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 HAMBURGER BENTO
The hamburger is a classic American dish that can be easily made at home. You can change the
toppings to anything you desire. The side dish of Asian Coleslaw has a lighter and fresher taste
with a rice vinegar dressing instead of a mayo-based dressing. Add the fruit and snap peas for a
perfect lunch.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Hamburger (see recipe below) 4 to 6 cornichons

Asian Coleslaw (page 183) Pineapple and blueberry cup
12 to 14 blanched snap peas

PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES YIELD: 2 SERVINGS

HAMBURGER 1 Combine the ground beef, salt, and pepper in a medium bowl.
Divide the mixture in half and form into 2 balls. Flatten the balls
½ pound (227 g) ground beef to make patties slightly bigger than the size of the buns, making
¼ teaspoon salt a dent in the middle of each patty.
Pinch black pepper
2 Heat the oil in a medium skillet over medium heat. Add the
1 teaspoon vegetable oil
2 patties and cook, 4 to 5 minutes per side.
2 hamburger buns
1 tablespoon (15 g) ketchup 3 On the bottom halves of the buns, spread ½ tablespoon each of
1 tablespoon (15 g) mustard the ketchup and mustard. Top each bottom bun with a cooked
4 thin slices red onion hamburger, 2 onion slices, 1 tomato slice, and 1 lettuce leaf. Then
2 thick slices tomato spread ½ tablespoon each of the mayo on the top halves of the
2 lettuce leaves buns and place them on the lettuce.
1 tablespoon (14 g) mayonnaise

PLAN AHEAD

1 You can make the Asian Coleslaw a day before if you don’t
mind it being a little softer.
2 Enjoy Hamburgers for dinner and leave uncooked patties for
tomorrow’s bento. Blanch the snap peas the night before.
3 In the morning, cook the Hamburgers.

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 SUSHI AND ONIGIRI BENTO
Sushi Burrito Bento 52
Onigiri Bento 54
Sushi Roll Bento 56
Spam Musubi Bento 57
Inari Sushi Bento 58
Yaki Onigiri Bento 60

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 SUSHI BURRITO BENTO
A sushi burrito is a big sushi roll eaten like a burrito. Technicalities aside, it is a convenient way to
eat sushi (no chopsticks!) and you can put anything you like in the roll. For the bento, avoid adding
any raw meat or fish. Here, we used leftover pieces of karaage (fried chicken) with some thinly sliced
veggies, pickled ginger, and sriracha mayo. Be creative and find your favorite flavor combination!

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Sushi Burrito (see recipe below) Seasonal fruit

Edamame (page 172)

PREP TIME: 5 MINUTES COOK TIME: 13 MINUTES YIELD: 2 SERVINGS

SUSHI BURRITO 1 Place a bamboo sushi mat on your work surface with the bamboo
slats running left to right. Place a sheet of nori on the sushi mat
2 sheets nori and spread half of the sushi rice on the nori, leaving a 1-inch
2 cups (330 g) Sushi Rice (2.5 cm) border along the far edge of the nori.
(page 164)
2 In the center of the sushi rice, place half each of the karaage,
6 to 8 pieces Chicken Karaage
cucumber, green onion, and carrot. Holding the filling down, roll
(page 74)
from the side closest to you toward the other side, guiding with the
1 small cucumber, cut into
sushi mat, as if you were rolling a jelly-roll cake. Gently squeeze to
matchsticks
tighten. Wrap the roll in parchment paper and diagonally cut in half.
1 green onion, diagonally
Repeat with the second sheet of nori and the remaining ingredients.
sliced
½ medium carrot, cut into 3 Mix the mayonnaise and sriracha sauce and pour into a sauce
matchsticks container with a lid. (If you are eating right away, you can pour the
2 tablespoons (20 g) benishoga sauce on the fillings before rolling the sushi burrito.)
(pickled red ginger)
1 tablespoon (14 g) mayonnaise
1 tablespoon (15 g) sriracha
sauce PLAN AHEAD

1 Enjoy Karaage for dinner and save some to fill the burrito
for tomorrow’s bento. You can also make the Edamame and
cut up the veggies for the burrito the night before.
2 Before you go to bed, set the timer on the rice cooker.
3 In the morning, make the Sushi Burrito.

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 ONIGIRI BENTO
Onigiri is soul food for Japanese people and a staple carbohydrate dish for bento. These shaped
rice balls are filled with various ingredients and wrapped with nori. The fillings are often strongly
flavored seafood or vegetables that go with unseasoned rice. Alternatively, instead of putting a filling
inside, seasonings or fillings are mixed into the rice and then the rice is shaped into balls. Or, if you
choose no filling or nori, simply flavor with some salt.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Onigiri (see recipe below) with choice of filling: Miso Eggplant and Shishito Peppers
• Salmon Flakes (see recipe below) (page 170)
• Kombu Tsukudani (page 188) Tamagoyaki with Green Onions (page 22)
• Okaka (page 184) 40 blueberries
• Umeboshi (pickled sour plum), pitted 2 lettuce leaves

PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES YIELD: 2 SERVINGS

ONIGIRI WITH SALMON 1 To make the salmon flakes: Bake the salmon in a toaster or
FLAKES conventional oven at 400ºF to 450ºF (200ºC to 230ºC) for 7 to
8 minutes (do not brown the fish).
SALMON FLAKES
2 Break the fish into smaller pieces and remove any bones and skin.
¼ pound (113 g) salmon fillet
1½ teaspoons sake 3 Heat a nonstick medium skillet over medium-low heat. Add the
1 teaspoon mirin salmon and sake, and cook, breaking up bigger pieces and stirring
½ teaspoon salt constantly, until the fish looks drier, 5 to 6 minutes. Add the mirin
and salt to the skillet, and cook for a few more minutes.
ONIGIRI
4 To make the onigiri: Set the rice aside for a few minutes until it is
2 cups (330 g) Steamed Rice
cool enough to handle. Wet your hands with water and sprinkle
(page 18)
with salt. Place one-quarter of the cooled rice in one hand, then
Salt
use both hands to press and form the rice into a triangle shape.
4 sheets nori, about 2 × 4 inches
(5 × 10 cm) 5 Make a well in the middle of the rice ball and put a teaspoon or two
of the filling in the well. Close the well. Reshape into a triangle as
needed and wrap with a sheet of nori, wrapping it around one side
of the triangle. Repeat to make the 3 remaining onigiri.

6 Store the salmon flakes in a clean airtight container for up to a

week or freeze for up to 3 weeks.

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 PLAN AHEAD

1 If you would like Salmon Flakes or Kombu Tsukudani for the Onigiri, make them in advance.
2 The night before, make the Miso Eggplant and Shishito Peppers.
3 Before you go to bed, set the timer for the rice cooker.
4 In the morning, make the Onigiri and Tamagoyaki with Aonori, and reheat the Miso Eggplant
and Shishito Peppers.

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 SUSHI ROLL BENTO
These sushi rolls are simply filled with either cucumber or sausage. You can change the fillings to
whatever you like; however, choose cooked ingredients rather than raw fish because the bento
may be sitting for a few hours at room temperature before lunch.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Sushi Roll (see recipe below) Stir-Fried Bean Sprouts and Red Pepper (page 177)
Tuna and Potato Nimono (page 186) Cut-up Asian pear

PREP TIME: 5 MINUTES COOK TIME: 10 MINUTES YIELD: 2 SERVINGS

SUSHI ROLL 1 Cut the sheets of nori in half lengthwise. Cut the boiled sausages
and cucumber to make pieces ½ inch (13 mm) thick and 7½ inches
2 sheets nori, 8 × 7½ inches (19 cm) long (using multiple pieces to get the length is okay).
(21 × 19 cm)
2 Place a bamboo sushi mat on your work surface with the bamboo
3 to 4 smoked sausages, boiled
slats running left to right. Place a sheet of nori on the sushi mat
1 Japanese cucumber or
with the long side close to the edge of the mat (the edge near
2 Persian cucumbers
you). Spread about ¹⁄³ cup (65 g) of the sushi rice on the nori sheet,
1¹⁄³ cups (266 g) Sushi Rice
leaving a 1-inch (2.5 cm) border along the far edge of the nori.
(page 164)
Soy sauce, for serving 3 Place half of the sausages lined up across the middle of the
rice, running left to right. Holding the filling down, roll from the
side closest to you toward the other side, as if you were rolling
a jelly-roll cake. Pull the mat to tighten the roll. Make a second
roll with the remaining sausage. Then make 2 cucumber rolls the
same way. Cut each roll into 6 pieces. Serve with soy sauce.

PLAN AHEAD

1 Prep the fillings and make the Tuna and Potato Nimono and
Stir-Fried Bean Sprouts and Red Pepper the night before.
2 Before you go to bed, set the timer for the rice cooker.
3 In the morning, make the Sushi Rolls, reheat the Stir-Fried
Bean Sprouts and Red Pepper, and cut up the pear.

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 SPAM MUSUBI BENTO
Spam musubi, a rice ball with grilled Spam, is a popular Hawaiian dish that is also popular in Japan,
especially in the regions near US military bases. This salty canned meat goes surprisingly well with
steamed rice. Even if this may not be something you eat every day, it might satisfy a guilty salt craving
every so often. You should try it at least once if you haven’t already.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Spam Musubi (rice ball with processed meat; see Tamagoyaki with Benishoga (page 22)
recipe below) 6 blanched broccoli florets
Daikon and Lemon Namasu (page 200) Grapes

PREP TIME: 5 MINUTES COOK TIME: 8 MINUTES YIELD: 2 SERVINGS

SPAM MUSUBI 1 Cook the Spam in a large skillet over medium heat for 2 to
3 minutes per side.
4 slices Spam, cut into ½-inch-
2 Meanwhile, wet your hands, take one-quarter of the steamed rice
thick (13 mm) pieces
(make sure it is cool enough to handle), and make a rice ball about
2 cups (330 g) Steamed Rice
the size and shape of the meat. Repeat to make the 3 remaining
(page 18)
rice balls.
4 pieces nori, cut into ½ × 8-inch
(13 mm × 20 cm) strips 3 Place 1 piece of meat on a rice ball and wrap with a nori strip.
Repeat with the 3 remaining rice balls.

PLAN AHEAD

1 The night before, make the Daikon and Lemon Namasu

and blanch the broccoli.
2 Before you go to bed, set the timer for the rice cooker.
3 In the morning, make the Spam Musubi and Tamagoyaki
with Benishoga.

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 INARI SUSHI BENTO
Inari sushi is a sushi rice ball stuffed in seasoned aburaage, a deep-fried tofu sushi pouch. It is
portable and perfect for bento as the ingredients are fully cooked and well seasoned (no need
to dip in soy sauce!). Simple inari sushi with only aburaage and sushi rice is great, but here we
dressed them with cut-out flower-shaped carrot slices and snow pea leaves on a bed of thinly
cooked and shredded egg (Kinshi Tamago, page 194) for decoration.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Inari Sushi (see recipe below) Strawberries

Ham-Wrapped Asparagus (page 197)

PREP TIME: 20 MINUTES COOK TIME: 20 MINUTES YIELD: 2 SERVINGS

INARI SUSHI 1 Bring a medium saucepan of water to a boil.

2 Roll the aburaage with a rolling pin a couple times to flatten

8 squares aburaage (or
it. Cut one side of each aburaage, then carefully open to make
4 rectangles cut in half)
a pouch.
2 cups (475 ml) water
¼ cup (50 g) sugar 3 Reduce the heat to medium-low and cook the prepared aburaage
3 tablespoons (45 ml) for 1 minute. Drain well.
soy sauce
4 In a large pot, add the 2 cups (475 ml) water, sugar, and
Salt
soy sauce, and bring to a boil. Add the aburaage and cook for
2 cups (330 g) Sushi Rice
10 minutes. Remove from the heat and let the aburaage cool
(page 164)
completely in the broth.
Kinshi Tamago (page 194),
thinly sliced 5 Wet your hands and sprinkle with salt. Place about ¼ cup (40 g)
Blanched carrot flowers and of cooled sushi rice in one hand, then use two hands to form an
snow peas cut into leaf oblong rice ball. (Adjust the size to fit in the aburaage pouch.)
shapes, for garnish Repeat to make the 7 remaining rice balls.

6 Squeeze the aburaage just a little to remove some of the liquid

and stuff the rice balls in the pouches. On the open side of the
pouch, place the kinshi tamago threads, flower-shaped carrots,
and snow peas.

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 PLAN AHEAD

1 Seasoned aburaage tastes even better the next day, so cook it the day before and refrigerate
in the broth overnight. The Kinshi Tamago and vegetable garnish also can be prepared ahead
of time. Prep the Ham-Wrapped Asparagus but leave the frying until the morning.
2 Before you go to bed, set the timer of the rice cooker.
3 In the morning, make the sushi rice balls and stuff them in the aburaage and cook the Ham-
Wrapped Asparagus.

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 YAKI ONIGIRI BENTO
Yaki onigiri is a grilled onigiri rice ball brushed with soy sauce. Crispy grilled rice with lightly
sweetened and browned soy sauce creates an irresistible aroma while grilling. Though browning
the onigiri on a grill is best (which is why they are a popular barbecue food), yaki onigiri also can be
made easily in a skillet. It also freezes well (up to 1 month), making yaki onigiri a great afternoon
snack for kids or a quick carbohydrate to add to your bento box.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Yaki Onigiri (see recipe below) Tamagoyaki (page 22)

Marinated Shrimp and Vegetables (page 187)

PREP TIME: 5 MINUTES COOK TIME: 13 MINUTES YIELD: 2 SERVINGS

YAKI ONIGIRI 1 In a small bowl, mix together the soy sauce and mirin. Set aside.

2 Heat the oil in a large skillet over medium heat, wiping off excess
1 tablespoon (15 ml) soy sauce
oil with paper towels. Place the onigiri in the pan and cook for 4
1 teaspoon mirin
to 5 minutes per side, or until lightly browned.
½ teaspoon vegetable oil
Onigiri (page 165) 3 Brush the soy sauce–mirin mixture on the onigiri and cook for
1 minute more on each side.

PLAN AHEAD

1 While freshly made Yaki Onigiri taste the best, they can
be wrapped individually in plastic wrap and kept in the
freezer for up to 1 month.
2 Make the Marinated Shrimp and Vegetables the day before.
3 In the morning, reheat the frozen Yaki Onigiri in a
microwave or toaster oven and make the Tamagoyaki
with Ham.

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 NOODLE BENTO
Ramen Bento 64
Soba Noodle Salad Bento 67
Bukkake Udon Bento 68
Shrimp Avocado Pasta Salad Bento 69
Cold Somen Noodle Bento 70

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 RAMEN BENTO
Making homemade ramen noodle soup from scratch can be time-consuming, but this simple soup
made with store-bought chicken broth is surprisingly tasty with a few key ingredients such as
fresh ginger, garlic, and sesame oil. Use the low-sodium broth and then add enough miso and soy
sauce for more flavor.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Miso Ramen (see recipe below)

PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES YIELD: 2 SERVINGS

MISO RAMEN 1 In a medium saucepan, add the chicken broth, ginger, garlic, and
halved green onion, and bring to a boil. Simmer for 3 minutes
3 cups (710 ml) low-sodium and then discard the ginger, garlic, and green onion.
chicken broth
2 Add the miso, soy sauce, and mirin, and return to a boil. Add the
1- to 1½-inch (2.5 to 4 cm)
sesame oil and remove from the heat. Immediately transfer
piece fresh ginger, peeled
the soup to insulated jars.
and thinly sliced
1 clove garlic, smashed 3 Boil the ramen noodles according to package directions, drain,
2 green onions (1 cut in half for and transfer to a bento box large enough to hold the noodles,
the soup and 1 chopped for toppings, and soup. Top with the hard-boiled eggs, bean sprouts,
garnish), divided snow peas, ham, and chopped green onions.
2 tablespoons (32 g) miso
4 When you are ready to eat, pour the soup over the noodles
1 tablespoon (15 ml) soy sauce
and toppings.
1 tablespoon (15 ml) mirin
1 teaspoon sesame oil
2 bundles/packets (3 ounces,
or 85 g) dried ramen noodles
2 hard-boiled eggs, halved PLAN AHEAD
1 cup (50 g) bean sprouts,
blanched 1 Prepare the Miso Ramen the day before through step 2
6 snow peas, blanched and refrigerate. Hard-boil the eggs and blanch the bean
2 to 4 slices ham sprouts and snow peas the night before.
2 In the morning, boil the ramen noodles, reheat the broth,
and prep any toppings.

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 SOBA NOODLE SALAD BENTO
Soba noodles are made from buckwheat flour and have nutrients, such as vitamin B, minerals, and
fiber. They are not only healthy but also quite delicious because of the nutty buckwheat flavor. This
salad is tossed in a soy sauce–based dressing with shredded white chicken meat and thinly sliced
crunchy vegetables. You can use any vegetables you like.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Soba Noodle Salad (see recipe below) Seasonal fruits

Sautéed Shiitake Mushrooms (page 192)

PREP TIME: 1 HOUR COOK TIME: 20 MINUTES YIELD: 2 TO 4 SERVINGS

SOBA NOODLE SALAD 1 Bring a medium saucepan of water to a boil. Cook the soba
according to the package directions. Rinse under running water
5 to 7 ounces (150 to 200 g) and drain well.
dried soba noodles
2 While the soba is cooking, place the chicken tenderloins in a
2 chicken tenderloins
microwave-safe dish and sprinkle with the sake. Cover and
1 tablespoon (15 ml) sake
microwave for 3 minutes, flipping halfway through. Shred the
¼ cup (60 ml) Mentsuyu
cooked chicken using 2 forks.
(page 204)
2 teaspoons rice vinegar 3 In a large bowl, mix together the mentsuyu, rice vinegar, and
1 teaspoon sesame oil sesame oil.
1 Persian cucumber or
4 Add the chicken, soba, and vegetables, and combine well.
¹⁄³ English cucumber,
julienned
½ medium carrot, julienned
¼ medium red bell pepper,
julienned PLAN AHEAD
1 or 2 green onions, chopped
1 Mentsuyu can be made in advance and kept in the
refrigerator for up to 2 to 3 weeks. Prep the chicken,
dressing, vegetables, and Sautéed Shiitake Mushrooms
the night before.
2 In the morning, cook the noodles and assemble the salad.

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 BUKKAKE UDON BENTO
Bukkake udon is chilled udon noodles served with an umami-packed sauce and toppings of choice,
such as green onions, grated ginger, egg, and tempura. The carrot kakiage in this dish is an easy
tempura and great as a topping on chilled noodles. Pack the cooked noodles, toppings, and sauce
separately. Put the toppings on the noodles and pour the sauce over everything before eating.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Carrot Kakiage (see recipe below) 1 green onion, chopped

Mentsuyu (page 204), diluted with water 1 teaspoon grated fresh ginger
(1 part Mentsuyu, 2 parts water) Udon noodles, boiled according to package
1 hard-boiled egg directions and chilled

PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES YIELD: 2 SERVINGS

CARROT KAKIAGE 1 In a medium bowl, combine the 2 teaspoons of flour and the salt,
and coat the sliced carrot and onion.
¼ cup (30 g) plus 2 teaspoons
2 In a small bowl, mix the remaining ¼ cup (30 g) flour and the cold
cake flour or fine pastry
water and add to the carrot mixture.
flour, divided
Pinch salt 3 Heat 2 inches (5 cm) of oil in a small skillet over medium-high
1 medium carrot, peeled and heat. Divide the carrot-onion mixture into 4 parts and drop in the
cut into matchsticks hot oil using a spoon. Fry for 4 to 5 minutes, turning once or twice.
¼ onion, thinly sliced Remove from the pan with a slotted spoon and place on a paper
¼ cup (60 ml) cold water towel–lined plate to absorb excess oil.
Vegetable oil, for frying

PLAN AHEAD

1 Mentsuyu can be made in advance and kept in an airtight

container in the refrigerator for up to 2 to 3 weeks.
2 Make the Carrot Kakiage, hard-boil an egg, cook the udon
noodles, chop the green onion, and grate the ginger the
night before. Refrigerate.
3 In the morning, reheat the Carrot Kakiage in a toaster or
conventional oven and assemble the bukkake udon.

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 SHRIMP AVOCADO PASTA
SALAD BENTO
Shrimp, avocado, and pasta are tossed with a lemon and soy sauce–based dressing with a kick of
wasabi for this dish. The only challenge is waiting until lunchtime to eat this irresistible salad!

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Shrimp Avocado Pasta Salad Fresh Fruits Jelly (page 205)

(see recipe below)

PREP TIME: 15 MINUTES COOK TIME: 10 MINUTES YIELD: 2 SERVINGS

SHRIMP AVOCADO PASTA 1 In a medium saucepan of boiling water, cook the pasta with
SALAD 1 teaspoon of the salt. A few minutes before the end of the cook
time, add the shrimp and cook through. Drain and rinse under
¼ pound (115 g) dried short cold water.
pasta
2 In a large bowl, combine the mayonnaise, lemon juice, soy
1 teaspoon plus ¼ teaspoon
sauce, wasabi, remaining ¼ teaspoon salt, and the black pepper.
salt, divided
¼ pound (115 g) raw shrimp, 3 Add the pasta, shrimp, avocado, tomatoes, and parsley, and mix.
peeled and deveined
4 Place the baby spinach on the bottom of the bento box and top
1 tablespoon (14 g) mayonnaise
with the pasta salad.
1 tablespoon (15 ml) freshly
squeezed lemon juice
½ teaspoon soy sauce
½ teaspoon wasabi paste, plus
more to taste PLAN AHEAD
Black pepper, to taste
1 avocado, pitted, peeled, 1 Combine the dressing ingredients, halve the grape
and cubed tomatoes, and chop the parsley the night before.
10 grape tomatoes, halved Refrigerate. You can also make the Fresh Fruits Jelly
¼ cup (15 g) chopped parsley and refrigerate overnight.
1 cup (20 g) baby spinach 2 In the morning, make the Shrimp Avocado Pasta Salad.

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 COLD SOMEN NOODLE BENTO
Somen noodles are thin noodles that are available in dried form and often eaten cold with a dipping
sauce. Somen has a nice, smooth texture and cooks fast. Eaten by itself, it can be light fare, but you
can make it a more satisfying meal by serving it with eggs and vegetables. Dip the noodles in the
sauce as you eat or pour the sauce over the noodles.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Somen (see recipe below)

PREP TIME: 15 MINUTES COOK TIME: 10 MINUTES YIELD: 2 SERVINGS

SOMEN 1 Bring a medium saucepan of water to a boil. Add the somen

noodles and cook for 2 minutes, then drain. Rinse the noodles
2 to 3 bunches (150 to 200 g) under running water, rubbing them together as you do so.
dried somen noodles
2 While the somen are loose and soft, take a small bunch and roll
2 teaspoons grated ginger
them around your finger to make a small bird’s nest. Make 10 to
1 green onion, chopped
12 noodle nests (per person) and put them in a bento box. Top with
2 tablespoons (30 ml)
the grated ginger and chopped green onion.
Mentsuyu (page 204)
¼ cup (60 ml) water 3 Mix the mentsuyu and ¼ cup (60 ml) water for a dipping sauce.
Kinshi Tamago (page 194),
4 Garnish with the Kinshi Tamago, Sweet and Salty Shiitake
for garnish
Mushrooms, ham, cucumber, and shiso leaves.
Sweet and Salty Shiitake
Mushrooms (page 190),
for garnish
4 thin slices ham, for garnish
1 small cucumber, julienned, PLAN AHEAD
for garnish
2 shiso leaves (or lettuce, if not 1 Mentsuyu can be made in advance and kept in an airtight
available), for garnish container in the refrigerator for up to 2 to 3 weeks.
2 Make the Kinshi Tamago and Sweet and Salty Shiitake
Mushrooms the night before. Also julienne the cucumber.
3 In the morning, cook the Somen and pack it in bite-size
bunches so that the noodles are easier to eat. Add the
garnishes.

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 POPULAR JAPANESE BENTO
Chicken Karaage Bento 74
Hamburger Steak Bento 77
Yakiniku Bento 78
Okonomiyaki Bento 79
Korokke Bento 80
Sweet and Sour Meatballs Bento 83
Chicken Nuggets Bento 84

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 CHICKEN KARAAGE BENTO
Karaage, or fried chicken, is one of the most popular main dishes for bento in Japan. Marinated
bite-size chicken pieces are lightly coated with seasoned flour and starch before being fried, which
gives it a perfectly crispy texture on the outside. Karaage makes for a great appetizer, a dinner
main, or a perfect portion for your lunch bento.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Chicken Karaage (see recipe below) 1 hard-boiled egg

Steamed Rice (page 18), with furikake of choice 1 or 2 large lettuce leaves
Green Beans and Tomato Salad (page 178)

PREP TIME: 15 MINUTES COOK TIME: 10 MINUTES YIELD: 2 SERVINGS

CHICKEN KARAAGE 1 In a medium bowl, combine the chicken with the sake, soy
sauce, half of the salt, and the ginger. Let the chicken marinate
2 bonless, skinless chicken for 10 minutes.
thighs, cut into bite-size
2 In a separate medium bowl, combine the flour, cornstarch,
pieces
remaining salt, and black pepper. Dredge the marinated chicken
1 tablespoon (15 ml) sake
pieces in the flour mixture.
2 teaspoons soy sauce
¼ teaspoon salt, divided 3 Heat the oil in a large saucepan over medium-high heat (350°F, or
1 teaspoon grated fresh ginger 180ºC). Fry the chicken for 5 to 6 minutes, or until cooked through.
¼ cup (30 g) all-purpose flour Remove from the pan with a slotted spoon and place on a paper
¼ cup (24 g) cornstarch towel–lined plate to absorb excess oil.
Black pepper, to taste
Vegetable oil, for frying

PLAN AHEAD

1 Enjoy Karaage and Green Beans and Tomato Salad for

dinner, and have leftovers in tomorrow’s bento. Reserve
some chicken thighs, marinate overnight, and fry the
Karaage in the morning.
2 Before you go to bed, hard-boil the egg and set the timer
on the rice cooker.
3 In the morning, fry or reheat the Karaage in a toaster or
conventional oven.
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 HAMBURGER STEAK BENTO
Hamburger steak is a popular entrée in Japan that falls somewhere between a hamburger patty and
meatloaf. A fifty-fifty ratio of beef and pork makes the dish more flavorful and tender. If you want to make
this for dinner and include in tomorrow’s bento, leave some raw-meat mixture to cook in the morning.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Hamburger Steak (see recipe below) 4 blanched broccoli florets

Steamed Rice (page 18), with Noritama Furikake 6 cherry tomatoes
(page 125) 2 lettuce leaves
Potato Salad (page 180)

PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES YIELD: 2 SERVINGS

HAMBURGER STEAK 1 Combine the ketchup and Worcestershire sauce in a small bowl.
Set aside.
2 tablespoons (30 g) ketchup
2 Combine the bread crumbs and milk in a large bowl. Add the beef,
2 tablespoons (30 ml)
pork, egg, onion, salt, and pepper, and mix well.
Worcestershire sauce
3 tablespoons (21 g) bread 3 Divide the mixture into 6 equal pieces and roll into oval balls. Push
crumbs (preferably panko) down to shape the balls into ½-inch-thick (13 mm) oval patties with
1 tablespoon (15 ml) milk ¹⁄³-inch (8 mm) indentations in the middle.
¼ pound (113 g) ground beef
4 Heat the oil in a large skillet over medium heat, add the patties, and
¼ pound (113 g) ground pork
cook for 3 minutes on one side. Flip, cover, and cook for another
½ large egg, beaten
3 minutes, or until cooked through. Add the sake to the pan, and then
¼ medium onion, minced
stir in the sauce. Cook for 30 seconds, coating the steaks with sauce.
¹⁄ 8 teaspoon salt
White pepper, to taste
1 teaspoon vegetable oil
1 tablespoon (15 ml) sake PLAN AHEAD

1 Enjoy Hamburger Steak and Potato Salad for dinner, and

have leftovers in tomorrow’s bento.
2 Before you go to bed, blanch the broccoli and set the
timer on the rice cooker.
3 In the morning, cook the Hamburger Steak.

POPULAR JAPANESE BENTO 77

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 YAKINIKU BENTO
Yakiniku beef is usually cooked on a special griddle, electric or charcoal, and dipped in a garlicky
yakiniku sauce. Our simplified Yakiniku is cooked with the sauce in a skillet. The beef can be loin or
chuck, or short rib if you like a fattier meat. Yakiniku sauce is available bottled at Japanese markets
for convenience; however, our sauce is quick to make. Also, you can make a smaller amount or use
leftover sauce on chicken and stir-fried vegetables.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Yakiniku (see recipe below) Pan-Fried Kabocha (page 176)

Steamed Rice (page 18), with umeboshi Cucumber and Seaweed Sunomono (page 202)
(pickled sour plum) 2 butter lettuce leaves

PREP TIME: 10 MINUTES COOK TIME: 5 MINUTES YIELD: 2 SERVINGS

YAKINIKU 1 To make the yakiniku sauce: In a small saucepan, bring all the
sauce ingredients to a boil and let the sauce boil for 1 minute.
YAKINIKU SAUCE Cool and store in a clean airtight container.
1 dried chile pepper, seeded
2 To make the beef: Heat the oil in a large skillet over medium
and sliced
heat. Sear the beef for about 1 minute per side (depending on the
¼ cup (60 ml) soy sauce
thickness of the meat), then add 2 to 3 tablespoons (30 to 45 ml)
2 tablespoons (30 ml) sugar
of Yakiniku Sauce and stir to coat. Remove from the heat.
2 tablespoons (30 ml) mirin
1 teaspoon grated ginger
1 teaspoon grated garlic
1½ teaspoons sesame seeds
1½ teaspoons ground PLAN AHEAD
sesame seeds
1½ teaspoons sesame oil 1 The Yakiniku Sauce can be made in advance and stored in
an airtight container in the refrigerator for up to 2 weeks.
BEEF 2 The Cucumber and Seaweed Sunomono can be made the
1 teaspoon vegetable oil night before.
5 ounces (150 g) beef, thinly 3 Before you go to bed, set the timer on the rice cooker.
sliced (¼ inch, or 6 mm 4 In the morning, while cooking the beef, make the Pan-Fried
thick) Kabocha in a different pan.

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 OKONOMIYAKI BENTO
Okonomiyaki is a savory cabbage pancake with okonomiyaki sauce and Japanese mayo. The batter
has nagaimo (Chinese yam), which gives the pancake a softer texture and helps it taste good even at
room temperature, but you can omit it if you can’t find it.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Okonomiyaki (see recipe below) Green salad with strawberries and Cheddar cheese
Tomato and Onion Salad (page 178) Dressing of choice

PREP TIME: 15 MINUTES COOK TIME: 10 MINUTES YIELD: 2 SERVINGS

OKONOMIYAKI 1 Cut the sliced pork into 1-inch-wide (2.5 cm) pieces.

2 In a large bowl, whisk together the flour, dashi, egg, nagaimo,

3 ounces (100 g) pork belly,
salt, and soy sauce until smooth. Add the chopped cabbage,
thinly sliced
green onions, and benishoga and combine well.
1 cup (120 g) all-purpose flour
1 cup (235 ml) Dashi (page XX) 3 Heat the oil in a large skillet over medium heat. Pour one-quarter
1 large egg of the batter into a 4-inch (10 cm) circle. Top with one-quarter of
2 tablespoons (20 g) grated the pork slices. (You can cook 4 pancakes in the pan at once, but if
nagaimo (Chinese yam) the pan is too crowded, cook 2 at a time.) Cook until the pancake
¼ teaspoon salt bottom turns golden brown, 3 to 4 minutes. Flip and cook the
¼ teaspoon soy sauce other side until the pork becomes crispy, another 3 to 4 minutes.
3 cups (270 g) finely chopped
4 Flip the pancake one more time. With the pork side up, spread the
cabbage
okonomiyaki sauce and mayo on the pancake. Sprinkle with aonori
4 green onions, finely chopped
and katsuobushi.
2 tablespoons (20 g) finely
chopped benishoga (pickled
red ginger)
1 tablespoon (15 ml) vegetable
oil PLAN AHEAD
Okonomiyaki sauce, for topping
Japanese mayonnaise, for topping 1 Prepare the batter and cut up the cabbage, green onions, and
Aonori (dried green seaweed benishoga the night before, but don’t combine them together.
flakes), for topping 2 In the morning, while cooking the Okonomiyaki, quickly fix
Katsuobushi (dried bonito flakes), the Tomato and Onion Salad and green salad.
for topping

POPULAR JAPANESE BENTO 79

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 KOROKKE BENTO
Korokke is the Japanese adaptation of the French croquette. You can pick up delicious korokke at
deli counters everywhere in Japan. This homemade version is tasty and irresistible.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Korokke (see recipe below) Tamagoyaki with Spinach (page 22)

Steamed Rice (page 18) Grape tomatoes
Coleslaw (page 183)

PREP TIME: 20 MINUTES COOK TIME: 20 MINUTES YIELD: 2 SERVINGS

KOROKKE 1 Boil the potato until soft, about 10 minutes. Drain, transfer to a
medium bowl, and mash.
1 medium russet potato, cut
2 Heat ½ teaspoon of the oil in a skillet over medium-high heat. Add
into 2-inch (5 cm) pieces
the ground beef and cook until browned. Add the onion and cook
½ teaspoon vegetable oil, plus
for another 3 minutes. Season with the salt and pepper.
more for frying
¼ pound (113 g) ground beef 3 Combine the beef mixture and mashed potato. Season with
¼ medium onion, minced more salt and pepper if needed. Scoop the mixture in heaping
¼ teaspoon salt, plus more to tablespoons, form into 6 to 8 balls, and flatten a bit. Place on a
taste plate and refrigerate for 10 minutes. Coat the patties in the flour,
Pinch black pepper, plus more followed by the egg and then the panko. Heat 2 inches (5 cm) of oil
to taste in a large saucepan over medium-high heat (350ºF, or 180ºC). Fry
2 tablespoons (30 ml) for 3 to 4 minutes per side.
all-purpose flour
1 large egg
1 cup (50 g) panko
Tonkatsu sauce, PLAN AHEAD
Worcestershire sauce,
or ketchup, for drizzling or 1 Enjoy Korokke and Coleslaw for dinner, and have leftovers for
dipping (optional) tomorrow’s bento.
2 Before you go to bed, set the timer on the rice cooker.
3 In the morning, make the Tamagoyaki and reheat the
Korokke in a toaster or conventional oven. Alternatively,
you can freeze the breaded but uncooked Korokke and fry
straight from the freezer.

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 SWEET AND SOUR MEATBALLS BENTO
There are many variations of meatballs in the world, but this is certainly one of the best. Homemade
pork meatballs are fried and coated in a thick sweet and sour sauce. The sauce has the perfect balance
of those flavours.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Sweet and Sour Meatballs (see recipe below) Carrot Namul (page 166)
Steamed Rice (page 18) Grape tomatoes
Potato Salad (page 180)

PREP TIME: 15 MINUTES COOK TIME: 15 MINUTES YIELD: 2 SERVINGS

SWEET AND SOUR 1 To make the meatballs: In a large bowl, combine all the meatball
MEATBALLS ingredients except the oil for frying. Shape the mixture into bite-
size (1 inch, or 2.5 cm) balls.
MEATBALLS
2 Heat 1 inch (2.5 cm) of oil in a large saucepan over medium-high
½ pound (227 g) ground pork
heat (350°F, or 180ºC). Fry the meatballs for 5 minutes, or until
½ medium onion, minced
browned.
1 large egg
2 tablespoons (6 g) panko 3 To make the sauce: In a medium skillet, add all the sauce
1 tablespoon (15 ml) cornstarch ingredients. Heat until thickened, stirring constantly. Add the
1 teaspoon grated fresh ginger meatballs and coat them with the sauce.
1 teaspoon soy sauce
1 teaspoon sesame oil
¼ teaspoon salt
Vegetable oil, for frying PLAN AHEAD

SAUCE 1 The meatballs and sauce can be cooked ahead of time

¼ cup (60 ml) water and kept in the freezer for up to 2 weeks.
2 tablespoons (30 ml) soy sauce 2 Make the Potato Salad and Carrot Namul the day before.
3 tablespoons (45 ml) vinegar 3 Before you go to bed, set the timer on the rice cooker.
2 tablespoons (30 ml) sugar 4 In the morning, reheat the Sweet and Sour Meatballs in
2 tablespoons (30 ml) sake the microwave.
2 teaspoons cornstarch

POPULAR JAPANESE BENTO 83

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 CHICKEN NUGGETS BENTO
Instead of stocking your freezer with store-bought versions, make these healthy and tasty chicken
nuggets. You can make these nuggets in advance and freeze them. Keep baked or unbaked nuggets
frozen for up to 1 month. If freezing before baking, place them on a baking sheet, freeze for 1 hour,
and store them in a freezer bag; if freezing after baking, make sure to completely cool the nuggets
before freezing.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Baked Chicken Nuggets (see recipe below) 1 or 2 mini sweet peppers

Steamed Rice (page 18), with furikake of choice 1 large lettuce leaf
Tamagoyaki with Green Onions (page 22) Ketchup (optional)
Broccoli Namul (page 168)

PREP TIME: 10 MINUTES COOK TIME: 15 MINUTES YIELD: 2 SERVINGS

BAKED CHICKEN NUGGETS 1 Preheat the oven to 425°F (220°C).

2 Cut each chicken tenderloin into 2 or 3 pieces. Sprinkle the

½ pound (227 g) chicken
chicken with the garlic powder, salt, and pepper, and then dredge
tenderloins
lightly in the flour.
½ teaspoon garlic powder
¼ teaspoon salt 3 Whisk together the beaten egg and oil in a shallow dish. Mix
¼ teaspoon black pepper together the panko and cornmeal in another dish. Dip each
1 tablespoon (15 ml) chicken piece into the egg mixture and then into the panko
all-purpose flour mixture. Place on a baking sheet.
1 large egg, beaten
4 Bake for 15 minutes (20 to 25 minutes if frozen), or until the
1 tablespoon (15 ml) vegetable
chicken is cooked through.
oil
¹⁄³ cup (17 g) panko
1 tablespoon (15 ml) cornmeal
PLAN AHEAD

1 Enjoy Chicken Nuggets for dinner or freeze them in advance.

2 Before you go to bed, make the Broccoli Namul and set the
timer on the rice cooker.
3 In the morning, reheat or cook the nuggets in the oven and
make the Tamagoyaki.

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 10-MINUTE BENTO
Cold Shabu Shabu Salad Bento 88
Hot Dog Bento 91
Quesadilla Bento 92
Pinwheel Sandwiches Bento 93
Yakisoba Bento 94
Pizza Bento 97
Corn Chowder Bento 98
Granola Bento 99
Spicy Chicken Wrap Bento 100
Breakfast Muffin Bento 103

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 COLD SHABU SHABU SALAD BENTO
Shabu shabu is a Japanese hot-pot dish that is very popular during the winter. Paper-thin meat
is cooked in a hot pot, usually at the dinner table. During the hot summer months or on busy
weekdays, you can still enjoy the shabu shabu meat without the hassle of setting up a hot pot.
Pork sliced paper-thin can be cooked almost instantly in boiling water on the stove. It is a great
way to add protein to a salad.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Cold Shabu Shabu Salad (see recipe below)

PREP TIME: 7 MINUTES COOK TIME: 3 MINUTES YIELD: 2 SERVINGS

COLD SHABU SHABU SALAD 1 Bring water to a boil water in 2 medium saucepans, one for the
harusame and the other for the pork.
2 tablespoons (30 ml) soy sauce
2 In a small bowl, mix together the soy sauce, rice vinegar, and
2 tablespoons (30 ml) rice
sesame oil, and divide into 2 dressing containers with lids.
vinegar
1 tablespoon (15 ml) sesame oil 3 When the water boils, cook the harusame for 2 to 3 minutes,
2 ounces (60 g) harusame or according to the package directions. Drain and let cool.
(dried bean thread noodles)
4 In the other saucepan, drop the pork slices, one by one, into the
½ pound (227 g) pork loin,
boiling water and cook for 15 seconds, or until cooked. Remove
very thinly sliced
the pork from the hot water, place in ice water to cool, and pat
2 cups (40 g) chopped
dry with a paper towel.
romaine lettuce
2 radishes, thinly sliced 5 In a bento box, place the lettuce, harusame, pork, radishes, and
1 green onion, chopped green onions. Pour the dressing on top right before eating.

PLAN AHEAD

1 Prep the lettuce, radishes, and green onion, along with

the dressing, the night before
2 In the morning, cook the harusame and pork.

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 HOT DOG BENTO
Hot dogs are one of Americans’ all-time favorite foods, but here we’ve introduced a twist by adding
cooked cabbage seasoned with curry powder and vinegar. This cabbage with a little spice gives extra
flavor and nutrition to the classic dish. If you prefer, you can the boil the hot dogs instead of frying.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Hot Dog with Curry-Flavored Cabbage (see recipe 4 large lettuce leaves
below) 4 cherry tomatoes
Yogurt with dried fruits and nuts

PREP TIME: 3 MINUTES COOK TIME: 7 MINUTES YIELD: 2 SERVINGS

HOT DOG WITH CURRY- 1 Make diagonal cuts on the surface of the hot dogs. In a medium
FLAVORED CABBAGE skillet, heat 1 teaspoon of the oil over medium heat. Add the hot
dogs, cover, and cook for 5 to 6 minutes, turning a few times.
2 hot dogs (or any sausages)
2 While the hot dogs are cooking, in a separate medium skillet, heat
2 teaspoons vegetable oil,
the remaining 1 teaspoon oil over medium heat. Add the cabbage
divided
and onion (if using), and cook for 1 minute. Add the curry powder,
1 cup (70 g) shredded cabbage
salt, vinegar, and water, and cook for a few more minutes.
¼ cup (30 g) thinly sliced onion
(optional) 3 Put half of the curried cabbage in a bun and place a hot dog on
Pinch curry powder top of the cabbage. Repeat with the remaining bun, cabbage, and
Pinch salt hot dog. Drizzle with ketchup and mustard, if desired.
½ teaspoon apple cider vinegar
1 teaspoon water
2 hot dog buns
Ketchup, for topping (optional) PLAN AHEAD
Mustard, for topping (optional)
1 A little prep the night before, such as cutting up the
vegetables (or using already-shredded cabbage), will
free your time in the morning.
2 In the morning, cook the hot dogs, making sure to cover
them with a lid to heat quicker. But check often so they
don’t burn.

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 QUESADILLA BENTO
A quesadilla is a grilled tortilla with melted cheese inside. It is one of the most-beloved Mexican
foods, especially among children. While cheese alone in a quesadilla can be quite tasty (and kids
love it that way!), you can also add some protein and/or vegetables, such as cooked chicken
pieces, beans, tomatoes, and onions. The additional black bean and corn salad goes well with the
quesadilla, and it’s easy to make.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Cheese Quesadilla (see recipe below) Seasonal fruit

Black Bean and Corn Salad (see recipe below)

PREP TIME: 4 MINUTES COOK TIME: 6 MINUTES YIELD: 2 SERVINGS

CHEESE QUESADILLA 1 To make the black bean and corn salad: Combine all the salad
AND BLACK BEAN AND ingredients in a bowl. Set aside.
CORN SALAD
2 To make the cheese quesadilla: Heat a large skillet over medium-
high heat. Place a tortilla in the pan and cook for 30 seconds. Flip
BLACK BEAN AND CORN SALAD
and top with half the cheese on one-half of the tortilla. Fold in half
1 can (15 ounces, or 425 g) black
and cook for 1 minute, or until the bottom is brown. Flip and cook
beans, rinsed and drained
for another minute. Repeat to make the second quesadilla.
1 can (15 ounces, or 425 g)
whole kernel corn, drained 3 Cut each quesadilla into 4 pieces.
¼ medium red bell pepper,
chopped
¼ cup (15 g) chopped cilantro
1 lime, juiced PLAN AHEAD
½ teaspoon salt
¼ teaspoon ground cumin 1 The Black Bean and Corn Salad can be made the night
Black pepper, to taste before.
2 In the morning, make the Cheese Quesadilla.
CHEESE QUESADILLA
2 large flour tortillas
1 cup (115 g) shredded cheese
(Cheddar, Monterey Jack,
or Mexican blend)

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 PINWHEEL SANDWICHES BENTO
If you are a busy parent with small children and are tired of packing the same old sandwich for lunch,
try pinwheel sandwiches. They have the familiar ingredients that kids love, such as ham and PB&J,
but with a different look! Try to find sandwich bread that is larger and thinner, to make it easier to roll.
If the slice of bread is too stiff, flatten it a bit using a rolling pin, or microwave for a few seconds.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Ham and Lettuce Pinwheel Sandwiches Peanut Butter and Jelly Pinwheel Sandwiches
(see recipe below) (see recipe below)

PREP TIME: 10 MINUTES YIELD: 2 SERVINGS

PINWHEEL SANDWICHES 1 Place each of the 6 slices of bread on its own sheet of plastic
wrap.
6 slices large sandwich bread,
2 To make the ham and lettuce sandwich: Spread mayonnaise
crusts removed, divided
(if using) on 3 slices of bread and top each slice with a lettuce leaf
and a slice of ham.
HAM AND LETTUCE
Mayonnaise, to taste (optional) 3 To make the PB&J: Spread the peanut butter and jam on the
3 green lettuce leaves remaining 3 slices of bread.
3 slices ham
4 Roll each bread slice from one side to the other and immediately
wrap with the plastic wrap. Squeeze and twist both sides of plastic
PB&J
wrap to hold its shape.
Peanut butter, to taste
Jam of choice, to taste 5 Cut diagonally in half over the plastic wrap.

PLAN AHEAD

Pinwheel sandwiches can be made the night before, wrapped,

and refrigerated. Wait to cut in half in the morning.

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 YAKISOBA BENTO
Yakisoba is stir-fried noodles with meat and vegetables seasoned with yakisoba sauce, which is
similar to Worcestershire sauce. It is usually topped with aonori (dried green seaweed flakes)
and benishoga (pickled red ginger). Yakisoba noodles are sold at Japanese or Asian markets in
the refrigerated section, and often come with packets of powdered “sauce.” You can use that or
bottled yakisoba sauce, also available at Japanese markets.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Yakisoba (see recipe below) 6 cucumber slices

8 to 10 grape tomatoes 2 lettuce leaves

PREP TIME: 2 MINUTES COOK TIME: 8 MINUTES YIELD: 2 SERVINGS

YAKISOBA 1 Heat the oil in a medium nonstick skillet over medium heat. Add
the ground pork and cook for 1 minute, stirring a couple times.
1 tablespoon (15 ml) vegetable
2 Add the carrot, bean sprouts, and green onions, and stir for a few
oil
seconds. Add the noodles and water, cover, and steam for 1 minute.
¼ pound (113 g) ground pork
½ cup (60 g) shredded carrot 3 Loosen the noodles, season them with a little salt and pepper,
1 cup (50 g) bean sprouts and stir in the yakisoba sauce. Stir-fry for 30 seconds, or until
3 green onions, cut into 2-inch- any remaining liquid is gone. Remove from the heat.
long (5 cm) pieces
4 Top with the aonori and benishoga.
2 packages (5.3 oz, or 150g, each)
yakisoba noodles
¼ cup (60 ml) water
Salt and black pepper, to taste
¼ cup (60 ml) yakisoba sauce PLAN AHEAD
Aonori (dried green seaweed
flakes), for topping In the morning, while making the Yakisoba, wash and cut
Benishoga (pickled red ginger), the veggies.
for topping

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 PIZZA BENTO
English muffin pizza is a quick and easy comfort food for children and grown-ups alike. The muffin
halves can fit in most bento boxes without the need to cut into slices. Lightly toasting the muffins
before spreading the sauce is recommended for a crunchier crust, but you can skip this step if you
like a softer crust or want to cut the prep time. The additional spinach and strawberry salad can
be prepared in no time at all. Use good-quality extra-virgin olive oil and aged balsamic vinegar if
possible. The sweetness of the aged balsamic vinegar pairs well with strawberries.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

English Muffin Pizza (see recipe below) Spinach and Strawberry Salad (see recipe below)

PREP TIME: 5 MINUTES COOK TIME: 5 MINUTES YIELD: 2 SERVINGS

ENGLISH MUFFIN PIZZA 1 To make the English muffin pizza: Preheat the oven to 450°F
AND SPINACH AND (230ºC), or you can use a toaster oven. If you wish, lightly toast
STRAWBERRY SALAD the English muffins for 2 to 3 minutes.

2 Place the muffin halves, cut side up, on a baking sheet, and top
ENGLISH MUFFIN PIZZA
with the sauce, cheese, and pepperoni. Bake for 5 minutes, or until
2 English muffins, split
the cheese is melted. Prepare the salad while the pizza cooks.
¼ cup (60 g) store-bought
pizza or marinara sauce 3 To make the spinach and strawberry salad: Hull and thinly slice
½ cup (58 g) shredded the strawberries and place them on top of the baby spinach in a
mozzarella cheese bento box.
Mini pepperoni or topping of
4 In a small container with a lid, mix together the olive oil, vinegar,
choice, to taste
and salt, and pack on the side.

SPINACH AND STRAWBERRY SALAD

4 to 6 strawberries
1 cup (20 g) baby spinach
1 tablespoon (15 ml) PLAN AHEAD
extra-virgin olive oil
1 teaspoon aged balsamic 1 Although you can easily whip up the salad while the pizza
vinegar is in the oven, the Spinach and Strawberry Salad can be
Pinch salt made the night before.
2 In the morning, prep and bake the English Muffin Pizza.

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 CORN CHOWDER BENTO
This corn chowder is so simple, it takes no time to make in the morning. Pack it in an insulated
thermal jar so that it will stay warm until lunchtime. In order to cut the cooking time, we used
Canadian bacon here, but if you are cooking regular bacon for breakfast anyway, add the cooked
bacon and some fat for a richer flavor.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Quick Corn Chowder (see recipe below) Seasonal fruit

Crackers

PREP TIME: 2 MINUTES COOK TIME: 8 MINUTES YIELD: 2 SERVINGS

QUICK CORN CHOWDER 1 Melt the butter in a medium saucepan over medium heat. Add
the onion and carrot, and cook and stir for 2 minutes.
1 tablespoon (15 g) unsalted
2 Add the flour and cook for another minute.
butter
½ medium onion, chopped 3 Add the Canadian bacon, broth, corn, and creamed corn, and bring
¹⁄³ medium carrot, diced to a boil over high heat, stirring often. Reduce the heat to medium-
1 tablespoon (15 ml) all-purpose low and cook for 3 minutes.
flour
4 Add the half-and-half and season with the salt and pepper.
5 slices Canadian bacon,
chopped
1 cup (235 ml) chicken broth
1 can (15 ounces, or 425 g) corn
1 can (15 ounces, or 425 g) PLAN AHEAD
creamed corn
¼ cup (60 ml) half-and-half 1 Make the Quick Corn Chowder the day before and keep it
¼ teaspoon salt in the refrigerator.
Black pepper, to taste 2 In the morning, reheat it in a saucepan and transfer to an
insulated jar.

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 GRANOLA BENTO
Granola is a healthy choice for a light meal because of its high fiber content, along with other
nutrients, such as vitamins, minerals, and protein; however, watch out for the amount of a serving.
Granola has surprisingly high calories (especially the packaged versions) from fat and sugar. The
addition of fresh vegetables and berries makes for a healthier meal. To liven up the veggies, make
this easy but tasty green onion dip.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Granola Green Onion Dip (see recipe below)

Milk Assorted berries
Vegetable sticks (20 petite carrots, 2 celery
stalks, ½ bell pepper)

PREP TIME: 3 MINUTES YIELD: 2-PLUS SERVINGS

GREEN ONION DIP Combine all the dip ingredients.

3 green onions, finely chopped

8 ounces (235 g) sour cream
2 tablespoons (15 g) onion soup PLAN AHEAD
mix
1 teaspoon freshly squeezed 1 To make prep easier, consider using already-cut veggies
lemon juice and a high-quality store-bought granola (though you can
make your own homemade granola in advance).
2 Make the Green Onion Dip the day before and refrigerate.
3 In the morning, cut up the veggies if not using already-
cut ones.

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 SPICY CHICKEN WRAP BENTO
These chicken wraps are made with deli rotisserie chicken and require no cooking. Perfect for
a busy morning! The chicken pieces are coated with a spicy and flavorful sriracha mayonnaise.
The shredded cabbage and bell peppers add a nice crunch.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Spicy Chicken Wrap (see recipe below)

PREP TIME: 10 MINUTES YIELD: 2 SERVINGS

SPICY CHICKEN WRAP 1 In a medium bowl, combine the sriracha and mayonnaise.

2 Add the chicken pieces to the bowl and stir to coat with the sauce.
1 tablespoon (15 g) sriracha
1 tablespoon (14 g) mayonnaise 3 Place a lettuce leaf on each tortilla, and top with the chicken,
2 to 4 large lettuce leaves shredded cabbage, bell pepper, and cilantro.
2 large or 4 small flour tortillas
4 Tightly roll up each tortilla from the bottom to the top. Wrap with
2 cups (220 g) roughly chopped
parchment paper, cut in half, and pack in a bento box.
cooked chicken
½ cup (35 g) shredded cabbage
¼ medium red bell pepper,
sliced
Cilantro sprigs, to taste PLAN AHEAD

1 Enjoy rotisserie chicken for dinner, then debone and cut

up leftover chicken after dinner.
2 Coat the chicken with the sriracha mayo and cut up the
veggies the night before. Keep everything in the refrigerator.
3 In the morning, wrap everything in the tortillas.

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 BREAKFAST MUFFIN BENTO
A breakfast muffin is the kind of sandwich that you often see at fast-food restaurants and coffee
shops: eggs and other fillings between toasted English muffins. It is usually eaten for breakfast,
but it works for lunch too. If you are having a typical American breakfast in the morning, make extra
eggs and bacon to make this sandwich—it is a quick and easy way to fix your lunch.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Breakfast Muffin (see recipe below) Ketchup (optional)

Red plum or other seasonal fruits

PREP TIME: 2 MINUTES COOK TIME: 8 MINUTES YIELD: 2 SERVINGS

BREAKFAST MUFFIN 1 Place a cheese slice on the 2 bottom halves of the English
muffins. Lightly toast all 4 muffin halves.
2 slices Cheddar cheese
2 Heat ½ teaspoon of the oil in a medium skillet over medium heat.
2 English muffins, split
Add the Canadian bacon and cook, turning a couple times.
1 teaspoon vegetable oil,
divided 3 While the bacon is cooking, in a small skillet, heat the remaining
2 to 4 slices Canadian bacon ½ teaspoon oil and the butter over medium heat and make
½ teaspoon butter scrambled eggs. Season with the salt and pepper.
2 large eggs
4 On each toasted muffin bottom half with cheese, put half of the
¹⁄ 8 teaspoon salt
scrambled eggs, bacon slice(s), spinach, tomato, and alfalfa
Pinch black pepper
sprouts. Top with the other muffin halves.
½ cup (10 g) baby spinach
½ tomato, cut into ½-inch-thick
(13 mm) slices
1 cup (33 g) alfalfa sprouts
PLAN AHEAD

Choose vegetables that are already cut or that don’t need too
much prep (such as baby spinach) to save time when making
your lunch in the morning. Also, it is a good idea to keep your
fruits washed (except for berries—they get moldy fast) and
in the refrigerator ready to eat.

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 RICE AND GRAIN BOWL
BENTO
Omurice Bento 106
Chicken Soboro Bento 108
Oyakodon Bento 109
Gyudon Bento 110
Taco Rice Bento 111
Quinoa Salad Bento 112

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 OMURICE BENTO
Omurice is fried rice seasoned with ketchup and wrapped in a thin egg crepe. Rice and ketchup
may sound like an odd combination, but it tastes more like tomato-flavored pilaf. For a bento box,
it’s hard to wrap the rice with the egg crepe, so place the egg crepe on top.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Omurice (see recipe below) Okaka Snap Peas (page 184)

Avocado and Chicken Salad (page 195) 12 cherry tomatoes

PREP TIME: 3 MINUTES COOK TIME: 10 MINUTES YIELD: 2 SERVINGS

OMURICE 1 Heat the butter and 1 teaspoon of the oil in a medium skillet over
medium heat. Add the ham and onion, and cook for 1 to 2 minutes,
1 tablespoon (15 g) butter or until the onion becomes tender. Add the rice and stir-fry,
2 teaspoons vegetable oil, mixing for 1 minute. Season the rice with ¼ teaspoon of the salt
divided and the pepper. Make room in the pan and add the ketchup apart
3 slices ham, cut into ½-inch from the rice. Let the ketchup cook by itself for 30 seconds to
(13 mm) squares reduce. Mix the rice and ketchup together, and stir-fry for 1 to
¼ cup (40 g) chopped yellow 2 minutes. Stir in the frozen peas. Remove from the heat.
onion
2 Beat the eggs and the pinch of salt together. Heat ½ teaspoon
2 cups (330 g) Steamed Rice
of the oil in a small nonstick skillet. Pour half of the egg mixture
(page 18)
into the hot pan and make a thin egg crepe. Remove and repeat
¼ teaspoon salt plus an
with the remaining ½ teaspoon oil and egg mixture.
additional pinch, divided
White pepper, to taste 3 Divide the rice in half, and pack in the bento box. Place an egg
3 tablespoons (45 g) ketchup, crepe, cooked side up, over each portion of rice. Squeeze some
plus more for topping ketchup (if using) on the egg crepes.
(optional)
2 tablespoons (16 g) frozen
green peas
2 large eggs PLAN AHEAD

1 Make the Avocado and Chicken Salad and Okaka Snap

Peas the day before.
2 Before you go to bed, set the timer on the rice cooker.
3 In the morning, make the Omurice.

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 CHICKEN SOBORO BENTO
Chicken soboro is cooked ground chicken flavored with soy sauce and some sweeteners. It is often
served over steamed rice, with finely scrambled eggs and snow peas or green beans. As soboro
can be made ahead and kept in the refrigerator for a few days, it is a perfect bento dish.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Chicken Soboro (see recipe below) Tuna and Broccoli Salad (page 186)
Celery Sunomono (page 202) 6 cherry tomatoes

PREP TIME: TK COOK TIME: 20 MINUTES YIELD: 2 SERVINGS

CHICKEN SOBORO 1 In a medium saucepan, combine the ground chicken,

1½ teaspoons of the sugar, 1½ tablespoons (23 ml) of the soy
5 ounces (150 g) ground chicken sauce, the mirin, and sake. Cook the chicken over medium heat,
2½ teaspoons sugar, divided stirring constantly with a wooden spatula and breaking up the
1½ tablespoons (23 ml) plus meat, until the sauce has evaporated.
dash soy sauce, divided
2 In a small nonstick skillet, combine the eggs, the remaining
1 tablespoon (15 ml) mirin
1 teaspoon sugar, salt, and the remaining dash soy sauce. Cook
1½ teaspoons sake
over medium-low heat, stirring constantly with a wooden spatula,
2 large eggs, beaten
until cooked through but not too dry.
Pinch salt
2 cups (330 g) Steamed Rice 3 Divide the rice between 2 bento boxes, flattening the surface of
(page XX) the rice. Top each with half of the chicken, eggs, and snow peas.
20 snow peas, blanched and Garnish with the benishoga.
thinly sliced
2 teaspoons chopped benishoga
(pickled red ginger), for garnish
PLAN AHEAD

1 Enjoy Chicken Soboro, Celery Sunomono, and Tuna

and Broccoli Salad for dinner, and have leftovers in
tomorrow’s bento.
2 Set the timer on the rice cooker before you go to bed.
3 In the morning, reheat the Chicken Soboro and neatly
assemble all the components.

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 OYAKODON BENTO
Oyakodon is chicken and egg cooked in a sweet and salty sauce that is served over steamed rice.
It is a staple lunch dish served at many restaurants in Japan, but it can be easily re-created at home.
If you have Mentsuyu (page 204) on hand, seasoning this dish is a breeze. (See the photo for this
bento on page 104.)

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Oyakodon (see recipe below) Pickled Daikon Radish (page 200)

Green Beans with Sesame Sauce (page 169) Red plum or other seasonal fruits

PREP TIME: 5 MINUTES COOK TIME: 10 MINUTES YIELD: 2 SERVINGS

OYAKODON 1 In a medium saucepan over medium heat, bring the mentsuyu,

sugar, and water to a boil.
¼ cup (60 ml) Mentsuyu
2 Add the onion slices to the sauce and cook for 1 minute. Add the
(page 204)
chicken pieces and cook for a couple minutes, turning once.
1 teaspoon sugar
¼ cup (60 ml) water 3 Beat the eggs in a small bowl and pour over the chicken and onion
½ medium yellow onion, thinly slices. Cover and cook for 1 minute (traditionally, the eggs in this
sliced dish are soft, but you can cook them to your preferred doneness).
1 chicken breast or thigh
4 Slide the egg mixture over the rice. Sprinkle with the chopped
(about 5 ounces, or 150 g),
green onion and shredded nori.
cut into thin, bite-size pieces
2 large eggs
2 cups (330 g) Steamed Rice
(page 18)
1 green onion, finely chopped, for PLAN AHEAD
garnish
Shredded nori (roasted 1 Make the Green Beans with Sesame Sauce and Pickled
seaweed), for garnish Daikon Radish the day before.
2 The Oyakodon topping also can be made through step 2 the
night before, but do not put over the rice yet. Alternatively,
if you’re planning on making the Oyakodon quickly in the
morning, make sure you have Mentsuyu in the refrigerator.
3 Before you go to bed, set the timer on the rice cooker.
4 In the morning, cook the Oyakodon.

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 GYUDON BENTO
Gyudon (beef bowl) is a comfort food prepared at home and also served at restaurants across
Japan. Thinly sliced beef and onion are seasoned in a sweet and salty broth and piled on top of
steamed rice. This hearty rice bowl is quite satisfying, even for teenagers and young adults with
a big appetite.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Gyudon (see recipe below) Apple, sliced

Cauliflower and Snow Pea Salad (page 181)

PREP TIME: 5 MINUTES COOK TIME: 15 MINUTES YIELD: 2 SERVINGS

GYUDON 1 Bring the dashi to a boil in a medium saucepan. Add the sliced
onion and cook for 3 minutes.
1 cup (235 ml) Dashi (page 20)
2 Add the soy sauce, sugar, and sake, and cook for 3 more minutes.
1 medium onion, thinly sliced
¼ cup (60 ml) soy sauce 3 Add the beef and grated ginger and cook for 5 additional minutes.
3 tablespoons (38 g) sugar
4 Pour the meat and sauce over the rice, and top with the benishoga.
2 tablespoons (30 ml) sake
½ pound (227 g) beef, thinly
sliced and cut into 2-inch-wide
(5 cm) strips
1 teaspoon grated fresh ginger PLAN AHEAD
Steamed Rice (page 18)
Benishoga (pickled red ginger), 1 Make the sauce for the Gyudon through step 2 and the
for garnish Cauliflower and Snow Pea Salad the night before.
2 Before you go to bed, set the timer on the rice cooker.
3 In the morning, heat the sauce, cook the beef with the
ginger, and pour over the rice.

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 TACO RICE BENTO
Taco rice is a rice-bowl dish made with taco ingredients, such as seasoned ground beef, shredded
lettuce, cheese, and tomato. It was originally created in the Okinawa region of Japan near the US
military base there and has gradually become a popular dish throughout Japan. It is similar to a taco
salad, but instead of a tortilla bowl, everything is placed on a bed of rice.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Taco Rice (see recipe below) Seasonal fruits

PREP TIME: 5 MINUTES COOK TIME: 13 MINUTES YIELD: 2 SERVINGS

TACO RICE 1 Heat a large skillet over medium-high heat. Add the oil, followed
by the ground beef. Cook until the meat browns, then stir in the
1 teaspoon vegetable oil onion and garlic. Cook for 3 minutes.
½ pound (227 g) ground beef
2 Add the tomato sauce, cumin, paprika, salt, and pepper. Lower
½ medium onion, minced
the heat to medium and cook until the sauce is reduced, about
1 clove garlic, minced
10 minutes. Remove from the heat and let cool.
8 ounces (227 g) tomato sauce
1 teaspoon cumin 3 In a bento box, place the rice and top with the lettuce, meat,
1 teaspoon paprika cheese, and tomatoes.
½ teaspoon salt
Black pepper, to taste
Steamed Rice (page 18), at
room temperature PLAN AHEAD
Lettuce, shredded or cut into
small pieces 1 Cook the ground beef and prepare the toppings the day
Shredded cheese before.
Grape tomatoes, halved 2 Before you go to bed, set the timer on the rice cooker.
3 In the morning, assemble the Taco Rice.

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 QUINOA SALAD BENTO
Quinoa has become a wildly popular grain in the United States because of its health benefits.
Quinoa’s mild flavor goes well with any kind of flavoring, and here, it is mixed with a red wine
vinaigrette. Along with the green beans, pistachios, and dried cranberries, this salad is a
satisfying dish for lunch.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Quinoa Salad (see recipe below) Dressing of choice

Rotisserie chicken Grapes
Green salad with tomatoes and feta cheese

PREP TIME: 5 MINUTES COOK TIME: 18 MINUTES YIELD: 2 SERVINGS

QUINOA SALAD 1 Wash the quinoa in a large bowl, changing the water 3 times.

2 Add the quinoa and broth to a medium saucepan, and heat until
½ cup (85 g) dried quinoa
boiling. Cover and cook over medium heat for 10 to 12 minutes,
¾ cup (180 ml) chicken broth
until the liquid is absorbed.
10 green beans
1 tablespoon (15 ml) red wine 3 Meanwhile, in a separate pot, blanch the green beans for
vinegar 2 minutes and cut into ½-inch (13 mm) pieces.
1 tablespoon (15 ml) extra-virgin
4 In a small bowl, whisk together the vinegar, oil, salt, and pepper.
olive oil
Salt and black pepper, to taste 5 Combine the cooked quinoa, green beans, pistachios, and
3 tablespoons (23 g) pistachios, cranberries, along with the vinaigrette.
coarsely chopped
3 tablespoons (28 g) dried
cranberries
PLAN AHEAD

1 Enjoy the Quinoa Salad and rotisserie chicken for dinner,

and have leftovers for tomorrow’s bento. The Quinoa Salad
is good for a couple days, so make a larger batch if you like.
2 In the morning, make the green salad with tomatoes and
feta cheese.

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 LOW-CARB BENTO
Grilled Shrimp and Steamed
Vegetables Bento 116
Cauliflower Fried Rice Bento 118
Fish Meunière Bento 120
Lettuce Wrap Bento 121
Curry Chicken Salad Bento 122
Beef and Vegetable Stir-Fry Bento 125

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 GRILLED SHRIMP AND STEAMED
VEGETABLES BENTO
Grilled shrimp is an easy-to-make, tasty entrée for lunch or dinner. Adding a little butter at the
end of cooking will give it a richer flavor. Instead of sautéing or stir-frying, steam the vegetables
for a fresher taste and to enjoy their crispness. The miso and Parmesan dip has a great savory
flavor and is a good accompaniment for the vegetables.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Grilled Shrimp and Steamed Vegetables Apple slices and peanut butter
(see recipe below) Parsley
Miso and Parmesan Dip (see recipe below)

PREP TIME: 10 MINUTES COOK TIME: 13 MINUTES YIELD: 2 SERVINGS

GRILLED SHRIMP AND

STEAMED VEGETABLES WITH
MISO AND PARMESAN DIP

MISO AND PARMESAN DIP ½ cup (35 g) broccoli florets

1 teaspoon miso ½ cup (35 g) cauliflower
2 teaspoons grated florets
Parmesan cheese 6 slices zucchini, ½ inch
½ clove garlic, grated (13 mm) thick
2 tablespoons (28 g) 6 slices yellow summer
mayonnaise squash, ½ inch (13 mm)
2 tablespoons (30 g) plain yogurt thick
1 teaspoon freshly 6 to 8 large shrimp, peeled
squeezed lemon juice and deveined
Salt and black pepper, to taste
GRILLED SHRIMP AND 1 teaspoon vegetable oil
STEAMED VEGETABLES 1 teaspoon sake (or cooking
1 cup (90 g) chopped cabbage wine)
4 spears asparagus, cut in half 1 teaspoon butter

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 1 To make the miso and Parmesan dip: Mix together all the dip ingredients. Set aside.

2 To make the shrimp and steamed vegetables: Bring water to a boil in a large saucepan. Put all the
vegetables in a vegetable basket for steaming and set aside. Lightly sprinkle the shrimp with salt
and pepper and set aside.

3 Put the vegetable basket in the saucepan, over the boiling water. Cover and cook for 3 minutes.
Remove the basket from the saucepan.

4 Heat the oil in a medium skillet over medium heat. Add the shrimp and cook for 2 to 3 minutes per
side. Add the sake and butter, and stir for 30 seconds.

5 Serve the shrimp and steamed vegetables with the miso and Parmesan dip.

PLAN AHEAD

1 Make the Miso and Parmesan Dip and cut up the vegetables the night before.
2 In the morning, steam the vegetables, cook the shrimp, and slice the apple.

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 CAULIFLOWER FRIED RICE BENTO
Cauliflower fried rice is just like fried rice, except the rice is replaced with cauliflower crumbles.
This is a great dish if you’re limiting your carbohydrate intake.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Cauliflower Fried Rice (see recipe below) 4 lettuce leaves

Braised Baby Bok Choy (page 170) Mixed berries

PREP TIME: 7 MINUTES COOK TIME: 8 MINUTES YIELD: 2 SERVINGS

CAULIFLOWER FRIED RICE 1 Chop the cauliflower into very small pieces, enough for
2 cups (170 g).
½ large head cauliflower (or
2 Heat the oil and garlic in a large skillet over medium heat.
1 bag, 8 ounces, or 227 g,
Add the ground pork and cook until browned.
cauliflower crumbles)
1 tablespoon (15 ml) vegetable 3 Add the cauliflower and stir-fry for a couple minutes, until
oil tender. Add the mixed vegetables and cook for 1 minute, then
1 clove garlic, minced add the beaten eggs. Keep stir-frying until the eggs are cooked.
5 ounces (150 g) ground pork Season with the salt, pepper, and soy sauce. Finally add the
½ cup (75 g) frozen mixed green onions and stir for a few seconds.
vegetables
4 Top with the benishoga.
2 large eggs, beaten
¼ teaspoon salt
Pinch white pepper
2 teaspoons soy sauce
2 green onions, thinly sliced PLAN AHEAD
Benishoga (pickled red ginger),
for garnish 1 Enjoy Cauliflower Fried Rice for dinner, and have leftovers
in tomorrow’s bento. If you are going to make it in the
morning, chop the vegetables the night before or use the
cauliflower crumbles in a bag. You also can make the
Braised Baby Bok Choy the night before.
2 In the morning, make or reheat the Cauliflower Fried Rice
and reheat the Braised Baby Bok Choy.

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 FISH MEUNIÈRE BENTO
Meunière is a cooking technique used for fish dishes. Fillets of fish (often flat white fish) are
dredged in flour (or cornstarch in this recipe) and fried in melted butter. The flat fish cooks
quickly, so you can make it in the morning.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Fish Meunière (see recipe below) Dressing of your choice

Sautéed Mushrooms and Asparagus (page 190) 1 grapefruit, peeled
Green salad with bean sprouts and tomato

PREP TIME: 3 MINUTES COOK TIME: 7 MINUTES YIELD: 2 SERVINGS

FISH MEUNIÈRE 1 Cut each fillet into 2 pieces and pat dry with paper towels. Sprinkle
both sides of the fish with salt and pepper. Lightly dredge the fish
2 fillets (3.5 to 5 ounces, or in cornstarch.
100 to 150 g) red snapper or
2 Heat the oil in a large skillet over medium heat. Add the fish
sole (or other thin white fish)
and cook for about 3 minutes on one side. Flip, cover the pan, and
Salt and black pepper, to taste
cook for another 2 to 3 minutes.
2 tablespoons (30 ml) cornstarch
2 teaspoons vegetable oil 3 Turn off the heat, add the butter, and coat the fish with the sauce.
2 teaspoons butter Garnish with the chopped parsley and lemon.
1 teaspoon chopped parsley,
for garnish
2 slices lemon, for garnish
PLAN AHEAD

1 Because you can quickly make the Fish Meunière and

Sautéed Mushrooms and Asparagus, everything can be
made in the morning. To make it faster, cut the vegetables
for the Sautéed Mushrooms and Asparagus and green
salad the night before. The grapefruit also can be prepped
in advance.
2 In the morning, cook the Fish Meunière and Sautéed
Mushrooms and Asparagus.

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 LETTUCE WRAP BENTO
A Chinese-style lettuce wrap is usually made with cooked ground meat and vegetables in a
cup-shaped lettuce leaf; here, the filling is wrapped completely with lettuce, like a burrito,
so that it is easier to pack (and to eat) in a bento box. If you’re having rice or bread (or another
starch) with it, cut the serving in half.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Lettuce Wrap (see recipe below) 1 hard-boiled egg, sprinkled with black sesame
Pickled Bell Pepper (page 201) seeds and salt
1 cup (155 g) cooked Edamame (page 172)

PREP TIME: 10 MINUTES COOK TIME: 15 MINUTES YIELD: 2 SERVINGS

LETTUCE WRAP 1 Heat the oil, garlic, and ginger together in a large skillet over
medium heat until the garlic and ginger start to color, about
1 tablespoon (15 ml) sesame oil 30 seconds.
¼ teaspoon minced garlic
2 Add the chicken and cook for a couple minutes. Add the
¼ teaspoon minced ginger
mushrooms and takenoko, and cook for an additional minute.
14 ounces (400 g) ground
chicken 3 Add the soy sauce, sake, oyster sauce, and sugar, and stir-fry for a
6 shiitake mushrooms, finely few minutes, then stir in the green onions. Remove from the heat.
chopped
4 Wrap one-quarter of the meat filling with 2 lettuce leaves like a
4 ounces (117 g) takenoko
burrito. Wrap tightly in plastic wrap, then cut in half. Repeat this
(bamboo shoots), finely
step 3 more times with the remaining meat and lettuce leaves.
chopped
1 tablespoon (15 ml) soy sauce
2 tablespoons (30 ml) sake
2 tablespoons (36 g) oyster sauce
2 teaspoons sugar PLAN AHEAD
6 green onions, finely chopped
8 lettuce leaves 1 Make multiple batches of the Lettuce Wrap filling to enjoy
for dinner and the next day’s lunch.
2 Make the Pickled Bell Pepper, Edamame, and hard-
boiled egg the night before.
3 In the morning, assemble the Lettuce Wraps.

LOW-CARB BENTO 121

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 CURRY CHICKEN SALAD BENTO
Curry chicken salad has become an American deli classic. With protein (chicken pieces), vitamins
(grapes), and a nice curry aroma, this is the perfect lunch entrée to get you through the day.
We recommend using store-bought rotisserie chicken for extra convenience.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Curry Chicken Salad (see recipe below) Butter lettuce

Cucumber and yellow bell pepper slices Raspberries
Cornichons

PREP TIME: 10 MINUTES YIELD: 2 SERVINGS

CURRY CHICKEN SALAD 1 In a medium bowl, combine the mayonnaise, yogurt, curry
powder, lemon juice, and salt. Add the diced chicken and grapes,
2 tablespoons (28 g) and mix well.
mayonnaise
2 Sprinkle the chopped almonds over the salad right before eating.
2 tablespoons (30 g) plain
yogurt
1 teaspoon curry powder
1 teaspoon freshly squeezed
lemon juice PLAN AHEAD
¼ teaspoon salt
1½ cups (165 g) cubed rotisserie 1 Enjoy rotisserie chicken for dinner, then cut up the leftovers
chicken after dinner for this salad. You can also slice the veggies
1 cup (150 g) green grapes, the night before.
cut in half 2 In the morning, mix up the Chicken Curry Salad. Don’t mix
10 to 15 toasted almonds, in the almonds ahead of time because they will lose their
coarsely chopped crunchy texture.

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 BEEF AND VEGETABLE
STIR-FRY BENTO
Beef and vegetable stir-fry is a popular home-cooking dish in Japan for its simplicity and
healthiness. Even with the oil and beef, it is considered healthy because of the amount and variety
of vegetables. Try to use fresh vegetables if you have time and add the fresh fruit to the bento
for even more nutrition.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Beef and Vegetable Stir-Fry (see recipe below) 8 to 10 strawberries

2 large lettuce leaves 6 to 8 orange segments

PREP TIME: 5 MINUTES COOK TIME: 7 MINUTES YIELD: 2 TO 4 SERVINGS

BEEF AND VEGETABLE 1 Cut the sliced beef into 3-inch-wide (7.5 cm) pieces.
STIR-FRY
2 Heat the oil in a wok or large skillet over medium heat. Add the
beef and cook until browned.
10 ounces (300 g) beef (cut of
choice), thinly sliced 3 Add the vegetables and stir-fry for 2 to 3 minutes. Season with the
2 teaspoons vegetable oil salt, pepper, and soy sauce. Cook for 30 seconds longer. Remove
¼ medium red bell pepper, cut from the heat.
into ½-inch-wide (13 mm)
strips
¼ medium green bell pepper,
cut into ½-inch-wide (13 mm) PLAN AHEAD
strips
¹⁄³ medium carrot, thinly sliced 1 Leftover stir-fry may get wilted a bit, so try making it
½ medium onion, thinly sliced fresh in the morning. Prep the night before by cutting the
2 cups (180 g) chopped cabbage veggies and meat, and then refrigerate them overnight.
¼ teaspoon salt Now the dish will be done in less than 10 minutes in the
White pepper, to taste morning. Prep the fruit in advance too.
1 teaspoon soy sauce 2 In the morning, cook the Beef and Vegetable Stir-Fry.

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 VEGAN BENTO
Tofu Steak Salad Bento 128
Falafel Bento 130
Vegetable Miso Soup Bento 132
Spaghetti with Lima Beans and
Cabbage Bento 133
Hijiki Gohan Bento 134
Tofu Poke Bento 137

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 TOFU STEAK SALAD BENTO
In this recipe, tofu is simply fried in some olive oil and seasoned with salt and pepper. Kale and
crunchy vegetables tossed in a tangy, sweet vinaigrette, along with marinated mushrooms, add
texture and umami to the dish.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Tofu Steak Salad (see recipe below) Marinated Mushrooms (page 193)
Onigiri (page 165), with black sesame seeds

PREP TIME: 10 MINUTES COOK TIME: 6 MINUTES YIELD: 2 SERVINGS

TOFU STEAK SALAD 1 Drain the tofu and cut it into 1-inch-thick (2.5 cm) thick rectangles.
Pat dry with paper towels to remove excess moisture. Coat the
14 ounces (396 g) firm tofu surface with 1 tablespoon (15 ml) of the olive oil and sprinkle with
2 tablespoons (30 ml) ¼ teaspoon of the salt and the pepper.
extra-virgin olive oil,
2 Heat a grill pan or large skillet over medium heat. Add the
divided
tofu and cook for 2 to 3 minutes per side, until lightly browned.
¼ teaspoon plus ¹⁄ 8 teaspoon
Remove from the heat and set aside.
salt, divided
Black pepper, to taste 3 In a bowl, mix together the lemon juice, vinegar, remaining
1 tablespoon (15 ml) freshly 1 tablespoon (15 ml) olive oil, honey, remaining ¹⁄ 8 teaspoon salt,
squeezed lemon juice and pepper to taste. Add the kale, red cabbage, and carrot, and
1 tablespoon (15 ml) apple combine. Place the salad and cooled tofu steak in the bento box.
cider vinegar
1 teaspoon honey
2 cups (80 g) chopped kale
1 cup (70 g) shredded red PLAN AHEAD
cabbage
¼ medium carrot, peeled and 1 The Marinated Mushrooms can be stored in the refrigerator
cut into matchsticks for up to 4 to 5 days, so make a batch ahead of time. Make
the Tofu Steak the day before and store in the refrigerator.
2 Before you go to bed, set the timer on the rice cooker for
the Onigiri rice.
3 In the morning, prepare the Onigiri and toss the salad,
placing the cold tofu on top.

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 FALAFEL BENTO
Falafel is a popular Middle Eastern dish made with ground chickpeas. It can be eaten by itself or
with a salad, or you can stuff it in pita bread with some homemade hummus. Pack these bento
components in separate compartments in a bento box and assemble while you eat.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Falafel (see recipe below) Lettuce

Hummus (page 203) Cherry tomatoes
Pita bread Grapefruit segments

PREP TIME: 20 MINUTES (PLUS SOAKING TIME) COOK TIME: 10 MINUTES YIELD: 2 SERVINGS

FALAFEL 1 In a large bowl, combine the chickpeas with water to cover by

at least 2 inches (5 cm). Soak overnight or up to 24 hours.
1 cup (200 g) dried chickpeas
2 Place the drained chickpeas, garlic, jalapeño, onion, parsley and/
1 clove garlic, minced
or cilantro, coriander, cumin, and salt in a food processor. Pulse
1 jalapeño pepper, minced
until minced and blended but not pureed.
(optional)
¼ medium onion, chopped 3 Sprinkle the chickpea mixture with the flour and baking soda and
¼ cup (15 g) chopped parsley pulse again until it forms a ball. Scoop the dough into heaping
and/or cilantro tablespoons and roll into balls.
½ teaspoon ground coriander
4 Heat 1 to 2 inches (2.5 to 5 cm) of oil in a large skillet over
½ teaspoon ground cumin
medium-high heat and fry the falafel for 5 minutes, or until
½ teaspoon salt
browned.
2 tablespoons (30 ml)
all-purpose flour
½ teaspoon baking powder
Vegetable oil, for frying PLAN AHEAD

1 The Hummus can be made in advance and stored for up

to 3 to 4 days in the refrigerator.
2 Enjoy Falafel for dinner, and have leftovers in tomorrow’s
bento. Alternatively, keep premade Falafel frozen in a
freezer bag for up to a month and reheat in the oven.
3 In the morning, reheat the Falafel.

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 VEGETABLE MISO SOUP BENTO
Miso soup is a very important part of Japanese cuisine; it comes with almost every meal in Japan.
Although you can use meat or fish in the soup, it is vegetarian-friendly because it is easy to skip the
meat without missing much of its flavor. Make sure to use Kombu Dashi (page 21) for vegetarians and
vegans, instead of Katsuo Dashi (bonito broth; page 20).

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Vegetable Miso Soup (see recipe below) Fruit salad (grapefruit, kiwi, and blackberries)
Onigiri (page 165), with salt and roasted seaweed

PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES YIELD: 2 SERVINGS

VEGETABLE MISO SOUP 1 Bring the kombu dashi broth to a boil in a medium saucepan over
medium heat.
2 cups (475 ml) Kombu Dashi
2 Add the mushrooms, squash, carrot, daikon and aburaage to the
(page 21)
hot broth. Cook over medium heat for 3 to 4 minutes, until the
½ bunch shimeji mushrooms,
vegetables are soft.
bottom removed and
mushrooms separated into 3 Reduce to heat to low and dissolve the miso paste in the soup.
small pieces Take care not to let the soup boil.
1 cup (85 g) sliced kabocha
4 Add the chopped green onion and remove the soup from the heat.
squash (¼ × 2-inch, or 6 mm
× 5 cm, pieces)
½ cup (65 g) quartered and sliced
carrot (¹⁄ 8 -inch-thick, or 3 mm,
pieces) PLAN AHEAD
½ cup (50 g) quartered and
sliced daikon radish (¹⁄ 8 -inch- 1 Enjoy Vegetable Miso Soup for dinner, along with extra
thick, or 3 mm, pieces) broth and cut vegetables for tomorrow’s bento, and keep
1 square aburaage (deep-fried in the refrigerator. (You can use day-old Miso Soup if you
tofu), thinly sliced like, but it will taste fresher if you make it in the morning.)
2 tablespoons (32 g) miso paste 2 Before you go to bed, set the timer on the rice cooker for
1 green onion, finely chopped the Onigiri rice.
3 In the morning, make or reheat the soup and use a soup jar
to pack it, so it doesn’t leak or get cold. In the meantime,
make the Onigiri.

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 SPAGHETTI WITH LIMA BEANS
AND CABBAGE BENTO
Lima beans are a great source of fiber and protein, and also a flexible ingredient for many dishes
because of their mild flavor. This pasta dish is full of flavor from the garlic and red chile.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Spaghetti with Lima Beans and Cabbage 6 to 8 blanched broccoli florets

(see recipe below) 6 to 8 grape tomatoes
Carrot Kinpira (page 166) 2 lettuce leaves

PREP TIME: 10 MINUTES COOK TIME: 15 MINUTES YIELD: 2 SERVINGS

SPAGHETTI WITH LIMA BEANS 1 Bring a large saucepan of salted water to a boil (use 1 tablespoon,
AND CABBAGE or 30 ml, salt per 1 quart, or 1 L, of water). Cook the spaghetti
according to the package directions. Drain, reserving ¼ cup
5 ounces (150 g) dried spaghetti (60 ml) cooking water.
1 tablespoon (15 ml)
2 Three to 4 minutes before the pasta is done, heat the oil, garlic,
extra-virgin olive oil
and takanotsume in a large skillet over low heat. When the garlic
1 clove garlic, sliced
just starts to brown, add the cabbage, raise the heat to medium,
½ takanotsume (dried red chile
and cook for 1 minute. Add the lima beans and reserved pasta
pod), seeded and sliced
water, and cook for another minute. Add the cooked, drained
1 cup (90 g) chopped cabbage
spaghetti, stir, and season with salt as needed.
½ cup (120 g) canned large lima
beans (butter beans), drained
Salt, to taste

PLAN AHEAD

1 Enjoy a pasta dinner and save some plain cooked spaghetti

for tomorrow’s bento. Alternatively, boil pasta in the
morning. Blanch the broccoli in the same water the pasta
has cooked. Make the Carrot Kinpira the night before.
2 In the morning, cook the spaghetti dish.

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 HIJIKI GOHAN BENTO
Hijiki is a kind of seaweed that is full of nutrients, such as fiber, calcium, vitamins, and minerals.
It’s been eaten in Japan since ancient times, and it’s one of the most commonly served side
dishes in Japanese homes. Hijiki is typically simmered and strongly seasoned, so it makes a good
accompaniment to steamed rice. Here, we mix simmered hijiki with rice (gohan), but you can also
add simmered hijiki by itself as a side dish in bento.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Hijiki Gohan (see recipe below) Broccoli Namul (page 168)

Pan-Fried Kabocha (page 176) Fresh fruits

PREP TIME: 20 MINUTES COOK TIME: 15 MINUTES YIELD: 2 SERVINGS

HIJIKI GOHAN 1 Rehydrate the dried shiitake mushrooms and hijiki in water,
in separate bowls, for 15 minutes or longer. Strain, saving
1 to 2 dried shiitake mushrooms 2 tablespoons (30 ml) of the water used to rehydrate the shiitake
2 tablespoons (14 g) dried hijiki mushrooms for cooking. (It’s full of umami.) Thinly slice the
seaweed shiitake mushrooms.
1 teaspoon vegetable oil
2 Heat the oil in a small skillet over medium heat. Add the hijiki,
¹⁄³ medium carrot, julienned
carrot, and shiitake, and cook and stir for 5 minutes. Add the
1 tablespoon (15 ml) soy sauce
reserved soaking water, soy sauce, mirin, sake, and sugar, and
1 tablespoon (15 ml) mirin
continue cooking over medium heat until the liquid is almost
1 tablespoon (15 ml) sake
evaporated.
1 teaspoon sugar
2 cups (330 g) Steamed Rice 3 In a medium bowl, combine the rice, edamame, and hijiki.
(page 18)
¼ cup (30 g) frozen shelled
edamame, thawed
PLAN AHEAD

1 Make the simmered hijiki in advance and keep in the

refrigerator for a few days.
2 Make the Pan-Fried Kabocha and Broccoli Namul the day
before.
3 Before you go to bed, set the timer on the rice cooker.
4 In the morning, combine the hijiki and rice.

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 TOFU POKE BENTO
Poke is a popular Hawaiian salad that has recently gained popularity elsewhere. Typical poke
is made with raw fish, such as ahi tuna, but variations are endless. This tofu poke is vegan, and
the best part is that you can pack it in a bento because there is no raw fish! Place the poke and
toppings on steamed rice, and you will have a healthy and delicious poke bowl. Any vegetable
toppings will do, but vinegary sunomono and fresh avocado always go well to balance the saltiness
of the soy sauce in the poke.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Tofu Poke (see recipe below) 1 avocado, sliced

Steamed Rice (page 18) 1 carrot, shredded
Cucumber and Radish Sunomono (page 199)

PREP TIME: 10 MINUTES YIELD: 2 SERVINGS

TOFU POKE 1 Drain, pat dry, and cut the tofu into ½-inch (13 mm) cubes.

2 In a medium bowl, combine the remaining ingredients.

8 ounces (227 g) firm or
extra-firm tofu 3 Add the tofu and mix.
1 tablespoon (15 ml) soy sauce
1½ teaspoons sesame oil
½ teaspoon red chile sauce,
such as sriracha (optional) PLAN AHEAD
½ teaspoon sesame seeds
Pinch salt 1 Make the Tofu Poke and Cucumber and Radish Sunomono
Pinch sugar the night before. You can also shred the carrot.
1 green onion, chopped 2 Before you go to bed, set the timer on the rice cooker.
½ teaspoon grated fresh ginger 3 In the morning, slice the avocado and assemble the Tofu
Poke bowl.

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 BENTO FOR SPECIAL
OCCASIONS
Valentine’s Day Bento 140
Halloween Bento 142
Birthday Bento 145
Picnic or Field Trip Bento 147
First Day of School Bento 148

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 VALENTINE’S DAY BENTO
Surprise your loved ones with this decorative and tasty heart-shaped meatloaf on Valentine’s Day!
If you have a heart-shaped cookie cutter, this individually sized meatloaf is easy to make. Because it
is smaller than a regular meatloaf, the time required for baking is shorter too. This meatloaf can be
made ahead of time; it freezes well. Wrap cooked or uncooked meatloaf in plastic wrap and keep in
the freezer for up 2 to 3 weeks.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Heart-Shaped Meatloaf Berries

(see recipe below) Blanched broccoli
Macaroni Salad (page 180) Dinner roll or small croissant

PREP TIME: 10 MINUTES COOK TIME: 35 MINUTES YIELD: TWO 3-INCH (7.5 CM) HEARTS

HEART-SHAPED MEATLOAF 1 Preheat the oven to 350°F (180ºC).

2 Heat the oil in a medium skillet over medium heat. Add the onion
½ teaspoon vegetable oil
and carrot, and cook and stir until soft, about 3 minutes.
¼ medium onion, finely chopped
¼ medium carrot, finely chopped 3 In a medium bowl, combine the panko with the milk and let sit
2 tablespoons (6 g) panko for 3 minutes. Add the ground beef, onion-carrot mixture, egg,
1 tablespoon (15 ml) milk salt, and pepper. Mix well by hand.
5 ounces (150 g) ground beef
4 Place a heart-shaped cookie cutter (3-inch, or 7.5 cm, diameter)
½ large egg
on a baking sheet and stuff with the meat mixture. Press down
¼ teaspoon salt
using fingertips and remove the mold. Spread the ketchup on
Pinch pepper
the surface of each meatloaf, transfer the baking sheet to the
2 tablespoons (30 ml) ketchup
oven, and bake for 30 minutes. Cut the cheese into a heart shape
2 slices cheese of choice
smaller than the meatloaf and place on top.

PLAN AHEAD

1 Make the Macaroni Salad and blanch the broccoli the

night before.
2 In the morning, cook or reheat the Meatloaf.

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 HALLOWEEN BENTO
You may not have time to make an elaborate kyaraben (character bento) every day, but on
Halloween, spend a little extra time making a cute or scary onigiri to surprise your loved ones.
Gyoza are Japanese dumplings that are typically filled with ground pork and chopped vegetables.
This simple variation is vegetarian and made with kabocha and cheese, with a hint of curry.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Black Cat Onigiri (see recipe below) Cucumber slices and grape tomatoes, skewered
Kabocha and Cheese Gyoza (see recipe below) 1 large lettuce leaf
Tako Sausage (page 196)

PREP TIME: 20 MINUTES COOK TIME: 10 MINUTES YIELD: 2 SERVINGS

BLACK CAT ONIGIRI AND 1 To make the kabocha and cheese gyoza: Place the kabocha in a
KABOCHA AND CHEESE GYOZA microwave-safe bowl, cover, and microwave for 3 minutes. Mash
with a fork and let cool. Stir in the shredded cheese, chives, salt,
KABOCHA AND CHEESE GYOZA and curry powder.
1 cup (85 g) peeled and cubed
2 Take a heaping teaspoon of the kabocha mixture and place in the
kabocha squash (1-inch, or
middle of a gyoza wrapper. Moisten the edge of the wrapper with
2.5-cm, cubes)
water, fold in half, and seal tightly. Repeat with the remaining
½ cup (58 g) shredded cheese
kabocha mixture and wrappers.
of choice
¼ cup (15 g) finely cut chives 3 Heat 2 inches (5 cm) of oil in a large skillet over medium heat.
½ teaspoon salt Fry the gyoza for 3 minutes, or until lightly browned.
½ teaspoon curry powder
4 To make the black cat onigiri: Wet your hands with water and
6 to 8 gyoza wrappers
sprinkle with a pinch of salt. Place half of the warm rice in one
Vegetable oil, for frying
hand, press with both hands, and form into a 3-inch-wide (7.5 cm)
oval shape. Press the top side using your fingers to shape 2 ears.
BLACK CAT ONIGIRI
Let cool. Repeat to make the second onigiri.
2 pinches salt (1 per onigiri)
2 cups (330 g) warm Steamed 5 Place each onigiri on a sheet of nori and cut the nori sheets
Rice (page 18) 1½ inches (3.5 cm) larger than the shape of the rice ball. Cut a few
2 sheets nori (roasted seaweed) slits around the corners and press the nori on the rice. Squeeze
1 slice cheese of choice lightly to shape. Place the onigiri, nori side up, in the bento box.

6 Cut the cheese and remaining nori to make eyes and place them
on the onigiri.

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 PLAN AHEAD

1 The Kabocha and Cheese Gyoza can be prepared ahead of time and frozen. Place the uncooked
gyoza on a baking sheet and freeze for 1 hour, or until they are hard. Store in a freezer bag for
up to 1 month. Fry the frozen gyoza in the morning without defrosting.
2 Before you go to bed, make the Tako Sausage and set the timer on the rice cooker for the
Onigiri rice.
3 In the morning, make the Onigiri Black Cats, fry the Kabocha and Cheese Gyoza, and reheat the
Tako Sausage.

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 birtHDaY bento
Make a special sandwich lunch for someone’s birthday! Here, a simple ham sandwich is transformed
into a tiered birthday cake. There is a lot of cutting (even using cookie cutters), but it’s easy to do.

to MaKe tHis bento

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Sandwich Cake (see recipe below) Orange segments

Popcorn Shrimp (page 188) 1 large lettuce leaf
Mini Tomato Cups with Cottage Cheese (page 174)

PREP TIME: 15 MINUTES YIELD: 1 SERVING

sanDWicH caKe 1 From the bread, cut out two 3½-inch (9 cm) rounds and two
2-inch (5 cm) rounds with cookie cutters. Repeat this step with
3 slices bread (preferably the ham slices. Spread the mayo on one side of each round of
shokupan) bread. Sandwich the large ham rounds between the large bread
2 to 3 slices ham rounds, and the small ham rounds between the small bread
1½ teaspoons mayonnaise rounds. Set aside.
(preferably Japanese)
2 Cut out 2 rounds of provolone cheese, one slightly smaller than
2 slices provolone cheese
the large bread rounds and another slightly smaller than the small
1 slice Cheddar cheese
bread rounds. Cut out a tiny round of Cheddar cheese. Cut out a
5 very thin slices cucumber
round of ham in between the size of the small provolone round and
the Cheddar round. Place the large provolone round on top of the
large sandwich, and arrange the 5 cucumber slices like a flower on
top of the provolone cheese. Place the small sandwich on top of the
cucumber, then place the small provolone, ham, and Cheddar rounds
on top of the small sandwich. Pin the whole stack with a stick.

plan aHeaD

1 Prep the Popcorn Shrimp through step 2 the night before.

2 In the morning, make the Sandwich Cake and Mini Tomato
Cups with Cottage Cheese, and fry the Popcorn Shrimp.

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 PICNIC OR FIELD TRIP BENTO
Teriyaki wings are fried chicken wings coated in a teriyaki sauce. This savory, casual finger food is
perfect for a picnic. Actually, everything in this bento can be eaten with the hands. Pack the lunch
in a disposable container if you don’t want to carry an empty bento box all day.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Teriyaki Wings (see recipe below) Cucumber slices and grape tomatoes, skewered
Onigiri (page 165), with choice of filling Edamame (page 172), skewered
Tamagoyaki (page 22) Seasonal fruits

PREP TIME: 10 MINUTES COOK TIME: 8 MINUTES YIELD: 2 SERVINGS

TERIYAKI WINGS 1 Sprinkle a couple pinches of salt over the chicken wings and
massage the salt into the wings. Let sit for 5 minutes.
Salt
2 In a small saucepan, bring the soy sauce, mirin, sake, sugar,
6 to 8 chicken wings
garlic, ginger, and sesame seeds to a boil, then boil for 1 minute.
2 tablespoons (30 ml) soy sauce
Remove from the heat and set aside.
2 tablespoons (30 ml) mirin
1 tablespoon (15 ml) sake 3 Heat 1 inch (2.5 cm) of oil in a large skillet over medium heat.
1 tablespoon (15 ml) sugar Add the wings and fry for 4 minutes, turning a couple times.
½ teaspoon grated garlic Increase the heat to high, and cook for another 2 minutes, or until
½ teaspoon grated fresh ginger cooked through.
1 teaspoon sesame seeds
4 Coat the freshly fried wings in the sauce.
Vegetable oil, for frying

PLAN AHEAD

1 The sauce, skewered vegetables, and fruit can be prepped

the night before.
2 Before you go to bed, set the timer on the rice cooker for
the Onigiri rice.
3 In the morning, fry the Teriyaki Wings and make the Onigiri
and Tamagoyaki.

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 FIRST DAY OF SCHOOL BENTO
Here are some tips on what to pack in a bento filled with love for little children who are starting
school, especially for the first time:
• Pack something they like.
• Don’t overpack. You don’t want to make them feel bad for not finishing the food you made.
• Make it fun (just a little). It takes only a few extra minutes to cut out sandwiches into fun
shapes or mold hard-boiled eggs.

These homemade fruit snacks are healthier than store-bought versions and are naturally
sweetened! Silicone candy molds are available in many different shapes.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Fruit Snacks (see recipe below) Hard-boiled egg, shaped in a mold

Cut-out sandwiches (nut-butter and jelly Cheese of choice, cubed
sandwiches, cut with cookie cutters) Vegetable of choice, cut into sticks

PREP TIME: 10 MINUTES (PLUS 1 HOUR OR UP TO OVERNIGHT COOLING) COOK TIME: 5 MINUTES
YIELD: 2 SERVINGS

FRUIT SNACKS 1 In a small saucepan, add the juice and sprinkle with the gelatin.
Let the gelatin bloom for 3 minutes.
½ cup (120 ml) juice of choice
2 Heat over low heat, stirring constantly, until the gelatin melts.
1 tablespoon (6 g) gelatin
(Do not boil.)
1 tablespoon (20 g) honey
3 Transfer the liquid to silicone candy molds. Refrigerate for 1 hour
or overnight and remove from the molds.

PLAN AHEAD

1 Make a large batch of fruit snacks ahead of time and keep them in the refrigerator.
2 Hard-boil the egg, cut the vegetable sticks, and cube the cheese the night before.
3 In the morning, make the cut-out sandwiches.

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 BENTO AT HOME
Tempura Bento 152
Temari Sushi Bento 155
Roast Beef Bento 156
Sashimi Bento 158
Holiday Bento 160

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 TEMPURA BENTO
Tempura is a popular Japanese food in and outside of Japan, and the perfect dish for entertaining
guests. Lightly battered and fried seafood and vegetables are delicious when done right and fresh.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Tempura (see recipe below) Vegetable Nimono (page 172)

Steamed Rice (page 18), with black sesame seeds Octopus and Cucumber Sunomono (page 185)

PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES YIELD: 4 SERVINGS

TEMPURA 1 Mix together the mentsuyu and water. Set aside.

2 Make diagonal cuts on the shrimp to help straighten them. Make

¹⁄³ cup (80 ml) Mentsuyu
several cuts for star decorations on the caps of the shiitake
(page 204)
mushrooms. Carefully dry the shrimp and vegetables to remove
²⁄³ cup (160 ml) water
any moisture.
12 large tail-on shrimp,
deveined 3 In a medium bowl, whisk together the cake flour, baking powder,
8 shiitake mushrooms and salt. Add the ice water to the flour mixture and stir with
1 satsumaimo (Japanese chopsticks (not a whisk) until the flour is just incorporated
sweet potato), sliced into (lumps are okay), taking care not to overmix.
¼-inch-thick (6 mm) rounds
4 Heat 2 inches (5 cm) of oil in a large skillet over medium-high
(at least 8 rounds)
heat (375ºF, or 190ºC). Dip the vegetables and shrimp in batter,
16 green beans, ends trimmed
then fry until they float and are cooked through. Serve with the
1½ cups (180 g) cake flour
mentsuyu-water dipping sauce.
2 teaspoons baking soda
½ teaspoon salt
1½ cups (350 ml) ice water
Vegetable oil, for frying
PLAN AHEAD

1 The Vegetable Nimono can be made earlier in the day or

the night before. Just heat up before serving. Prepare the
Sunomono earlier in the day and chill.
2 Fry the Tempura just before serving. Have Mentsuyu
stocked in your refrigerator. In the meantime, make the
Steamed Rice.

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 TEMARI SUSHI BENTO
Temari sushi (or temarizushi) are small, round-shaped sushi that resemble temari balls, traditional
Japanese hand balls made with colorful and decorative fabric. You top them with anything you like,
such as sliced sashimi, thinly sliced vegetables, or cooked seafood or meat. Think of different colors,
textures, and flavor combination when choosing the toppings. Feel free to be totally creative and
have fun with it! While beautifully decorated temari sushi may look fancy, you don’t need to be a
sushi chef to make these. They are easy to make at home. Place your creations in a large enough box
to share and your guests will surely be impressed!

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Temari Sushi (see recipe below)

PREP TIME: 1 HOUR COOK TIME: 30 MINUTES YIELD: 4 SERVINGS

TEMARI SUSHI 1 Place a sheet of plastic wrap on a flat surface and place a
topping of choice or a combination of toppings (e.g., shrimp and
TOPPING OPTIONS avocado) on the plastic.
Sashimi slices, such as salmon,
2 Place a heaping tablespoon of sushi rice on the topping(s). Gather
tuna, and yellowtail
the edges of the plastic wrap and twist in the middle to shape into
Kinshi Tamago (page 194)
a ball. Unwrap and top with garnish where needed.
Boiled shrimp, butterflied
along the belly side
Boiled octopus, thinly sliced
Avocado, thinly sliced
Cucumber, thinly sliced PLAN AHEAD
Shiso leaves
Lemon slices, for garnish Prepare the toppings earlier in the day and keep them
Nori (roasted seaweed), refrigerated until you are ready to assemble the Temari Sushi,
for garnish right before serving.

Sushi Rice (page 164; double

the ingredients)

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 ROAST BEEF BENTO
Roast beef is a popular American dish, but it is also seen on the Japanese dinner table, especially on
special occasions. Here, the roast beef is extra sumptuous using the tenderloin cut. It is important
to watch temperatures at each stage to achieve the perfect doneness for the beef. Cooking time may
vary depending on the shape and size of meat, how you like your meat cooked, and even your oven,
so check the meat temperature!

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Roast Beef with Wasabi Cream Sauce Spinach and Arugula Salad with Lotus Root
(see recipe below) Chips (page 179)
Onigiri (page 165) Miso Walnuts (page 204)
Fried Potato Balls (page 164)

PREP TIME: 15 MINUTES (PLUS 1 TO 2 HOURS RESTING) COOK TIME: 55 MINUTES YIELD: 4 SERVINGS

ROAST BEEF WITH WASABI 1 To make the roast beef: Tie the meat with cotton cooking twine
CREAM SAUCE to keep a nice log shape. Season the meat liberally with salt and
pepper, and rub with the garlic. Allow the meat to come to room
ROAST BEEF temperature, 1 to 2 hours before roasting. Preheat the oven to
About 2 pounds (907 g) beef 275ºF (140ºC) at least 30 minutes before roasting.
tenderloin
2 Heat the oil in a large skillet until very hot. Add the meat and sear
Salt and black pepper, to taste
the surface on all sides to brown it, 8 to 10 minutes.
2 cloves garlic, grated
2 tablespoons (30 ml) vegetable oil 3 Place a meat rack on a baking sheet, and put the seared meat
on the rack. Transfer the baking sheet to the oven and roast for
WASABI CREAM SAUCE 40 to 45 minutes, checking the temperature after 35 minutes.
½ cup (115 g) sour cream The internal temperature should reach 125 to 130ºF (52 to 55ºC).
2 tablespoons (30 ml) heavy
4 Cover the meat with aluminum foil to keep it warm and let sit
cream
for 1 hour.
½ teaspoon wasabi paste
¼ teaspoon salt 5 To make the wasabi cream sauce: Combine all the sauce
Chopped chives, for garnish ingredients except for the chopped chives. Set aside.

6 Slice the roast beef and serve with the wasabi cream sauce
topped with the chives.

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 PLAN AHEAD

Just like when you are making a holiday feast, prepare the main dish and side dishes at the
same time. You will have plenty of time to make the side dishes while preparing the Roast
Beef, especially when bringing the meat to room temperature and roasting it. When frying the
Fried Potato Balls, the lotus chips can be fried at the same time. Fried foods are always at
their best when served hot, so make them just before serving. The Spinach and Arugula Salad
should be mixed with the dressing at the last minute also; otherwise, the greens will wilt.

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 SASHIMI BENTO
Sashimi is a traditional Japanese dish of thinly sliced raw meat or seafood. Fish sashimi is a
popular item served at Japanese restaurants. While it’s not ideal to pack raw fish in a portable
bento box for work or school (as it’s difficult to keep its freshness), sashimi is a great main dish
to serve at home. You need to purchase fish specifically marked as sushi- or sashimi-grade
from a specialty seafood store or Japanese/Asian market for safety. Freshly prepared assorted
sashimi along with a few small authentic Japanese side dishes and rice in a traditional lacquered
bento box will surely impress your guests!

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Assorted Sashimi (see recipe below) Miso Baked Chicken (page 194)
Simmered Koya Tofu and Shiitake Mushrooms Steamed Rice (page 18), with black sesame
(page 192) seeds

PREP TIME: 5 MINUTES COOK TIME: 13 MINUTES YIELD: 2 SERVINGS

ASSORTED SASHIMI 1 Peel the daikon and cut as thinly as possible lengthwise, then cut
the slices into very thin strips. Immediately soak the strips in a
4-inch (10 cm) length daikon bowl of cold water for a few minutes to crisp. Drain.
radish
2 Slice the fish against the grain, about ¹⁄³ inch (8 mm) thick.
1 pound (454 g) sashimi- or
sushi-grade fish, such as 3 Lay the shredded daikon and some shiso leaves on a plate and top
salmon, tuna, and with the sliced fish. Serve with soy sauce and wasabi for dipping
red snapper the fish.
8 to 12 shiso leaves
Soy sauce
Wasabi paste
PLAN AHEAD

Prepping for the side dishes can start the day before or in the
morning the day of serving this bento for dinner. Rehydrating
the shiitake mushrooms and marinating the chicken can be
done overnight in the refrigerator. The Simmered Koya Tofu
and Shiitake Mushrooms can also be made the day before.

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 HOLIDAY BENTO
For a casual lunch for a holiday, this rolled turkey works well. It is a much easier and lighter fare
than a feast with a whole bird. And you will have plenty of vegetables from the side dishes. Serving
this with an appetizer and dessert will make the meal even more satisfying and festive.

TO MAKE THIS BENTO

Each bento has a main-dish recipe (below), side-dish recipes (page 163), and additional ingredients.

Rolled Turkey (see recipe below) Green salad with tomatoes

Mashed Kabocha Squash (page 173) Choice of dressing
Sautéed Asparagus with Lemon and Butter Dinner rolls
(page 171)

PREP TIME: 25 MINUTES COOK TIME: 40 TO 45 MINUTES (PLUS 20 MINUTES RESTING) YIELD: 4 SERVINGS

ROLLED TURKEY 1 Preheat the oven to 375ºF (190ºC). Bake the bread cubes until
dry and lightly toasted, 7 to 8 minutes.
2 cups (100 g) cubed bread
2 Slice through the thickest part of turkey tenders, butterflying
(½-inch, or 13 mm cubes)
them. Cover the meat with plastic wrap and pound with a meat
2 turkey breast tenderloins
mallet to ½ inch (13 mm) thick. Set aside.
(about 10 ounces, or 300 g,
each) 3 Heat a small skillet over medium heat and add the butter. When
1 tablespoon (15 ml) butter the butter melts, add the onion and celery, and cook until soft.
½ large yellow onion, chopped
4 In a large bowl, combine the toasted bread cubes, onion-celery
1 celery rib, chopped
mixture, parsley, thyme, cranberries, egg, chicken broth, and
¹⁄³ cup (20 g) chopped fresh
¼ to ½ teaspoon of the salt until combined well.
parsley
½ teaspoon chopped fresh 5 Lay the turkey flat, with a long side toward you, and spread the
thyme filling on the meat. (Leftover filling can be baked in its own dish.)
¹⁄³ cup (50 g) dried cranberries From the near end, start rolling the turkey to the other end, as if
1 large egg you were rolling a jelly-roll, tucking the bottom under. Tie with
¾ cup (175 ml) chicken broth cotton cooking twine to make a nice log shape. Repeat this step
¼ to ½ teaspoon salt, plus with the second turkey tenderloin.
more to taste
6 Coat the meat with plenty of olive oil and sprinkle with salt and
Extra-virgin olive oil
pepper. Place on a baking sheet, transfer to the oven, and bake for
Black pepper, to taste
40 to 45 minutes, or until the internal temperature reaches 160ºF
(71ºC). Remove the meat from the oven, cover with aluminum foil,
and let rest for 20 minutes. Remove the twine and slice.

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 PLAN AHEAD

Because the turkey breast doesn’t take a long time to cook, the whole meal will be ready in
90 minutes, which is not bad for a holiday feast. There is not much to do ahead of time because
you can make all the side dishes while the meat is in the oven. If you would like, you can prep
by toasting the bread cubes and pumpkin seeds and steaming the pumpkin the day before.

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 SIDE DISHES
Rice and Potatoes 164
Vegetables 166
Salads 178
Seafood 184
Mushrooms 189
Eggs and Meat 194
Pickled 199
Sauces, Dips, and More 203

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 RICE AND POTATOES
SUSHI RICE
PREP TIME: 5 MINUTES COOK TIME: 15 MINUTES YIELD: 2 SERVINGS

3 tablespoons (45 ml) rice 1 Whisk together the rice vinegar, sugar, and salt until the sugar
vinegar dissolves.
1 tablespoon (15 ml) sugar
2 Transfer the freshly cooked hot rice to a large bowl and add the
½ teaspoon salt
vinegar mixture into the rice, mixing lightly without mashing
2 cups (330 g) Steamed Rice
the rice. Let cool for 10 minutes.
(page 18)

FRIED POTATO BALLS

PREP TIME: 20 MINUTES COOK TIME: 15 MINUTES YIELD: 4 SERVINGS

½ pound (227 g) white potatoes 1 Cut each of the potatoes into 6 pieces and boil until soft. Drain.
1½ tablespoons (23 ml) potato
2 Peel the potatoes and mash well while hot. Add the potato
starch
starch, cheese, salt, and pepper, and mix well. Roll into
1 tablespoon (8 g) grated
tablespoon-size balls.
Parmesan cheese
¼ teaspoon salt 3 Heat 2 inches (5 cm) of oil in a large saucepan over medium heat
White pepper (350ºF, or 180ºC). Using a slotted spoon, submerge the potato
Vegetable oil, for frying balls in the oil for few seconds so that they don’t stick to the
bottom of the pan. Cook until golden brown.

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 ONIGIRI
PREP TIME: 1 HOUR COOK TIME: 5 MINUTES YIELD: 2 SERVINGS

2 cups (330 g) Steamed Rice 1 Place the rice in a bowl and set aside for a few minutes until it’s
(page 18), white or brown cool enough to handle.
Salt
2 Wet your hands with water and sprinkle with salt. Place one-
Choice of filling:
quarter of the cooled rice in one hand, and use both hands to
Umeboshi (pickled sour plum),
press and form the rice into a triangle shape.
Kombu Tsukudani (page 188),
Okaka (page 184), or Salmon 3 Make a well in the middle of the rice ball and put a filling in the
Flakes (page 54) well. Close the well. Reshape as needed and wrap with a sheet
4 sheets nori, about 2 × 4 inches of nori. Repeat steps 2 and 3 to make 4 onigiri.
(5 × 10 cm)

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 VEGETABLES
CARROT NAMUL
PREP TIME: 3 MINUTES COOK TIME: 2 MINUTES YIELD: 2 SERVINGS

1 medium carrot, cut into 1 Blanch the carrot until tender, drain, and place in a small bowl.
matchsticks
1 teaspoon soy sauce 2 Add the remaining ingredients and combine.
1 teaspoon sesame oil
1 teaspoon vinegar

CARROT KINPIRA
PREP TIME: 3 MINUTES COOK TIME: 5 MINUTES YIELD: 2 SERVINGS

1 medium carrot 1 Cut the carrot into ¹⁄ 8 -inch-thick (3 mm) matchsticks.

1 teaspoon vegetable oil
2 Heat the oil in a small skillet over medium-low heat. Add the
2 teaspoons soy sauce
carrot and cook for a few minutes. Add the soy sauce, sake, mirin,
2 teaspoons sake
and water, and cook and stir until the liquid has evaporated.
2 teaspoons mirin
1 tablespoon (15 ml) water 3 Remove from the heat, sprinkle with the sesame seeds, and mix.
1 teaspoon sesame seeds

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 sAUTÉed GReeN BeANs WiTh
sesAMe seeds
PREP TIME: 5 MINUTES COOK TIME: 3 MINUTES YIELD: 2 SERVINGS

1 teaspoon sesame oil 1 Heat the oil in a small skillet over medium heat.
10 green beans, blanched
and cut into 2-inch (5 cm) 2 Cook and stir the green beans for a couple minutes, then season
lengths with salt and sprinkle with the sesame seeds.
Salt, to taste
½ teaspoon sesame seeds,
for garnish

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 BROCCOLI NAMUL
PREP TIME: 2 MINUTES COOK TIME: 2 MINUTES YIELD: 2 SERVINGS

1 cup (70 g) broccoli florets 1 Blanch the broccoli until tender, drain, and place in a small bowl.
2 teaspoons vinegar
2 Add the remaining ingredients and mix.
1 teaspoon soy sauce
1 teaspoon sesame oil

BUTTERED BROCCOLI
PREP TIME: 2 MINUTES COOK TIME: 2 MINUTES YIELD: 2 SERVINGS

1 cup (70 g) broccoli florets 1 Blanch the broccoli until tender, drain, and transfer to a small
1½ teaspoons butter bowl.
Salt and black pepper, to taste
2 Add the remaining ingredients and mix.

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 GREEN BEANS WITH SESAME SAUCE
PREP TIME: 7 MINUTES COOK TIME: 3 MINUTES YIELD: 2 SERVINGS

¼ pound (113 g) green beans 1 Cook the green beans in boiling water for 2 to 3 minutes. Drain.
1½ teaspoons soy sauce Cut into 2-inch-long (5 cm) pieces.
1 teaspoon sugar
2 In a medium bowl, mix together the soy sauce, sugar, and ground
1½ teaspoons ground sesame
sesame seeds. Add the green beans and combine.
seeds
Sesame seeds, for garnish 3 Sprinkle the sesame seeds on top.

DAIKON AND CARROT NIMONO

PREP TIME: 3 MINUTES COOK TIME: 20 MINUTES YIELD: 2 SERVINGS

½ cup (120 ml) Dashi (page 20) 1 In a small saucepan, bring the dashi, sugar, soy sauce, sake,
1 teaspoon sugar and mirin to a boil.
1 tablespoon (15 ml) soy sauce
2 Add the daikon and carrot and simmer for 20 minutes. Drain.
1 tablespoon (15 ml) sake
1 tablespoon (15 ml) mirin
½ cup (50 g) chopped (into
bite-size pieces) daikon
½ cup (65 g) chopped (into
bite-size pieces) carrot

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 BRAISED BABY BOK CHOY
PREP TIME: 2 MINUTES COOK TIME: 4 MINUTES YIELD: 2 SERVINGS

3 baby bok choy 1 Trim the bottoms of the baby bok choy and separate the leaves.
½ teaspoon potato starch Cut the leaves in half to separate the leafy parts and stems.
(or cornstarch) Cut the stems in half lengthwise.
2 tablespoons (30 ml) plus
2 Mix the potato starch and 1 teaspoon of the water in a small
1 teaspoon water, divided
bowl to make a slurry. Set aside.
1 teaspoon vegetable oil
1 teaspoon soy sauce 3 Heat the oil in a large skillet over medium heat. Add the baby
1 teaspoon sake bok choy and cook for 1 minute. Add the remaining 2 tablespoons
½ teaspoon sesame oil (30 ml) water, soy sauce, and sake. When the bok choy softens,
add the potato starch slurry and stir until thickened. Stir in the
sesame oil. Remove from the heat.

MISO EGGPLANT AND SHISHITO PEPPERS

PREP TIME: 3 MINUTES COOK TIME: 7 MINUTES YIELD: 2 SERVINGS

8 shishito peppers 1 Cut off the pepper stems, then cut the peppers in half if bigger
2 cups (300 g) chopped (cut than 4 inches (10 cm) big.
into small wedges) eggplant
2 Heat the oil in a medium skillet over medium heat. Add the
(preferably Japanese)
eggplant and stir-fry for 1 minute. Add the water and cover for
1 tablespoon (15 ml) vegetable oil
2 minutes. Add the peppers and cook for a few additional
2 tablespoons (30 ml) water
minutes. Add the miso and mirin, and stir until well mixed.
2 tablespoons (32 g) miso paste
3 tablespoons (45 ml) mirin

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 SAUTÉED ASPARAGUS WITH
LEMON AND BUTTER
PREP TIME: 7 MINUTES COOK TIME: 3 MINUTES YIELD: 4 SERVINGS

24 spears asparagus 1 Blanch the asparagus for 1 minute. Drain. Trim the woody
1 tablespoon (15 g) butter part from the bottom of each spear, then cut each spear in
Salt and black pepper, to taste half crosswise.
2 teaspoons freshly squeezed
2 Melt the butter in a large skillet over medium heat. Add the
lemon juice
asparagus and cook and stir for 1 minute. Season with salt and
Lemon zest, for garnish
pepper to taste. Remove from the heat and add the lemon juice.
Garnish with the lemon zest.

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 VEGETABLE NIMONO
PREP TIME: 10 MINUTES COOK TIME: 35 MINUTES YIELD: 4 SERVINGS

12 snow peas 1 Blanch the snow peas with the pinch of salt. Set aside.
Pinch salt
2 Cut the carrot into twelve ½-inch-thick (13 mm) rounds, then
1 to 1½ large carrots
cut the rounds with a small flower-shaped cookie cutter. Cut off
1 bamboo shoot, boiled
the top 3 inches (7.5 cm) of the bamboo shoot and vertically cut
1 lotus root, at least 6 inches
this piece into 8 pieces. Use the remaining bamboo shoot
(15 cm) long
for another dish. Slice the lotus root into twelve ½-inch-thick
1½ cups (350 ml) Dashi
(13 mm) rounds.
(page XX)
1 tablespoon (15 ml) sugar 3 Heat the dashi in a medium saucepan over medium heat.
2 tablespoons (30 ml) soy sauce Add the bamboo shoot and lotus root. Cover partially and
1 tablespoon (15 ml) sake cook for 10 minutes. Add the carrot and cook another
2 tablespoons (30 ml) mirin 10 minutes.

4 Season with the sugar, soy sauce, sake, and mirin, and stir.
Cook uncovered for another 10 to 15 minutes. Remove from
the heat and let it cool, covered, so the vegetables absorb
flavor from the soup. Serve garnished with the snow peas.

EDAMAME
COOK TIME: 5 MINUTES YIELD: 2 SERVINGS

1 cup (120 g) frozen edamame 1 In a medium saucepan, bring lightly salted water to a boil.
Salt, to taste
2 Add the frozen edamame and cook for 5 minutes. Drain and
sprinkle with salt to taste.

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 MASHED KABOCHA SQUASH
PREP TIME: 30 MINUTES COOK TIME: 10 MINUTES YIELD: 4 SERVINGS

1 kabocha squash (about 1 Cut the kabocha into 2-inch (5 cm) cubes, and steam until soft.
2 pounds, or 907 g) Let cool for 10 minutes. Scoop out the flesh and discard the skin.
¼ teaspoon salt
2 Put the kabocha flesh in a large saucepan with the salt and
1 teaspoon sugar
sugar. Mash and cook over medium heat until the consistency is
1 tablespoon (15 g) butter
similar to mashed potatoes. Add the butter and cream, and cook
1 tablespoon (15 ml) heavy cream
for another couple minutes. Top with the pumpkin seeds.
2 tablespoons (28 g) toasted
pumpkin seeds, for garnish

KABOCHA NIMONO
PREP TIME: 5 MINUTES COOK TIME: 25 MINUTES YIELD: 2 SERVINGS

½ pound (227 g) kabocha squash 1 Remove the seeds from the kabocha and cut into 1½-inch (4 cm)
1 cup (235 ml) Dashi (page 20) cubes. Cut off the hard edges and corners of the pieces, if you
1½ teaspoons sugar want them rounder and smooth.
1½ teaspoons soy sauce
2 In a medium saucepan, bring the dashi to a boil. Add the
1 teaspoon sake
kabocha. Cover and cook over medium heat until the kabocha
Pinch salt
is tender, 10 to 15 minutes.

3 Add the sugar, soy sauce, sake, and salt. Reduce the heat to
medium-low and cook, uncovered, for another 10 minutes.
Remove from the heat, cover, and let cool completely.

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 MINI TOMATO CUPS WITH COTTAGE CHEESE
PREP TIME: 5 MINUTES YIELD: 2 SERVINGS

3 to 4 tablespoons (42 to 56 g) 1 Spread the cottage cheese on a paper towel to remove some
cottage cheese moisture.
4 cherry tomatoes
2 Slice off the tops of the tomatoes. Scoop out the insides with a
Fresh parsley, for garnish
paring knife.

3 Stuff the tomatoes with the cottage cheese. Top with parsley
leaves.

SATSUMAIMO AMANI
PREP TIME: 2 MINUTES COOK TIME: 3 MINUTES YIELD: 2 SERVINGS

½ satsumaimo (Japanese 1 Cut the satsumaimo into ½-inch-thick (13 mm) slices, then cut
sweet potato) the slices into halves or quarters if needed. Immediately soak
1 cup (235 ml) water, plus in water in a medium saucepan, then turn on the heat and bring
additional to boil satsumaimo to a boil. Let boil for 2 minutes and drain.
2 tablespoons (30 ml) sugar
2 In a clean medium saucepan, mix together the 1 cup (235 ml)
½ teaspoon soy sauce
water, sugar, soy sauce, and salt, and bring to a boil. Add the
Pinch salt
satsumaimo and cook for 10 minutes. Remove from the heat
and let cool in the syrup.

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 SPINACH OHITASHI
PREP TIME: 7 MINUTES COOK TIME: 3 MINUTES YIELD: 2 TO 4 SERVINGS

½ bunch (6 ounces, or 170 g) 1 Blanch the spinach in boiling water for 15 seconds. Drain and let
spinach cool under running water. Squeeze out the water well from the
1 tablespoon (15 ml) Mentsuyu spinach. Trim the roots (if any) and cut the spinach into 2-inch
(page 204) (5 cm) sections.
2 tablespoons (30 ml) water
2 Combine the mentsuyu, water, and sugar in a bowl, then add
Pinch sugar
the spinach. Mix well.
Katsuobushi (dried bonito flakes),
for garnish 3 Chill or serve right away with a sprinkle of katsuobushi.

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 MARINATED ASPARAGUS
PREP TIME: 2 MINUTES COOK TIME: 2 MINUTES YIELD: 2 SERVINGS

12 to 15 stalks asparagus, Blanch the asparagus until tender, drain, and place in a small
trimmed and cut into 2½-inch bowl. Add the remaining ingredients and mix.
(6 cm) pieces
Pinch salt
Black pepper, to taste
2 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar

PAN-FRIED KABOCHA
PREP TIME: 2 MINUTES COOK TIME: 10 MINUTES YIELD: 2 SERVINGS

1 teaspoon vegetable oil 1 Heat the oil in a small skillet over medium heat. Add the kabocha
¹⁄ 8 kabocha squash, sliced ½ inch and cook for 5 minutes per side.
(13 mm) thick
2 Season with salt and pepper.
Salt and black pepper, to taste

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 STIR-FRIED BEAN SPROUTS
AND RED PEPPER
PREP TIME: 2 MINUTES COOK TIME: 5 MINUTES YIELD: 2 SERVINGS

1 teaspoon sesame oil Heat the oil in a medium skillet over medium heat. Add the
1 cup (50 g) bean sprouts sprouts and peppers, and stir-fry for a couple minutes. Season
¹⁄³ cup (40 g) thinly sliced with the salt and pepper.
red pepper
Pinch salt
White pepper, to taste

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 SALADS
GREEN BEANS AND TOMATO SALAD
PREP TIME: 5 MINUTES YIELD: 2 SERVINGS

1 tablespoon (15 ml) rice vinegar 1 In a small bowl, mix together the vinegar, oil, salt, sugar,
1 tablespoon (15 ml) vegetable oil and pepper.
Pinch salt
2 Add the green beans and tomatoes, and toss to combine with
Pinch sugar
the dressing.
Black pepper, to taste
¼ pound (113 g) green beans,
trimmed and cut into 1½-inch
(4 cm) pieces
5 cherry tomatoes, cut in half

TOMATO AND ONION SALAD

PREP TIME: 5 MINUTES YIELD: 2 SERVINGS

2 medium tomatoes 1 Cut each tomato in half and then into 6 pieces. Slice the onion
¼ medium onion very thinly.
1 teaspoon soy sauce
2 In a medium bowl, whisk together the soy sauce, lemon juice,
1 teaspoon freshly squeezed
sugar, and sesame oil. Add the tomatoes and onion, and combine.
lemon juice
¼ teaspoon sugar
1 teaspoon sesame oil

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 SPINACH AND ARUGULA SALAD WITH
LOTUS ROOT CHIPS
PREP TIME: 10 MINUTES COOK TIME: 5 MINUTES YIELD: 4 SERVINGS

1 small lotus root 1 Slice the lotus root into very thin slices (1 mm) with a mandoline.
2 cups (40 g) baby spinach Remove excess moisture with paper towels and let dry for
2 cups (40 g) baby arugula 10 minutes.
1 tablespoon (15 ml) white vinegar
2 In a large bowl, combine the spinach and arugula. In a small bowl,
1 tablespoon (15 ml) extra-virgin
whisk together the vinegar, olive oil, honey, and salt.
olive oil
1 teaspoon honey 3 Heat 1 inch (2.5 cm) of vegetable oil in a large saucepan over medium-
¼ teaspoon salt high heat (350ºF, or 180ºC). Add the lotus root slices and cook until crisp.
Vegetable oil, for frying
4 Just before serving, mix the greens with the dressing and top with
8 cherry tomatoes, cut in half
the tomatoes and lotus chips.

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 POTATO SALAD
PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES YIELD: 2 SERVINGS

1 medium russet potato, peeled 1 Boil the potato until soft, about 10 minutes. Drain and transfer
and cut into 2-inch (5 cm) cubes to a medium bowl. Mash slightly with a fork and add the vinegar
1 teaspoon vinegar and ¼ teaspoon of the salt. Let cool.
¼ teaspoon plus pinch salt,
2 In another medium bowl, sprinkle the cucumber with the
divided
remaining pinch of salt and let it sit for 2 to 3 minutes. Squeeze
1 Persian cucumber, thinly sliced
out excess water.
1 hard-boiled egg, chopped
1 tablespoon (14 g) mayonnaise 3 Add the cucumber, hard-boiled egg, and mayonnaise to the
potato mixture and combine.

MACARONI SALAD
PREP TIME: 10 MINUTES COOK TIME: 10 MINUTES YIELD: 2 SERVINGS

½ cup (75 g) macaroni 1 Cook the macaroni according to the package directions. Drain
1 small cucumber, thinly sliced and let cool.
¼ medium carrot, cut into very
2 Put the cucumber and carrot in a medium bowl, sprinkle with
thin matchsticks
the pinch of salt, and let sit for 5 minutes until soft. Squeeze out
Pinch salt, plus more to taste
excess water.
1 slice ham, cut into thin strips
2 tablespoons (28 g) mayonnaise 3 In another medium bowl, mix together the macaroni, cucumber,
Black pepper, to taste carrot, ham, and mayonnaise. Add salt and pepper to taste.

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 CARROT SALAD
PREP TIME: 5 MINUTES YIELD: 2 SERVINGS

1 medium carrot 1 Roughly shred the carrot using a vegetable peeler.

2 teaspoons rice vinegar
2 Mix with the remaining ingredients.
1 teaspoon vegetable oil
Pinch salt
Black pepper, to taste

CAULIFLOWER AND SNOW PEA SALAD

PREP TIME: 2 MINUTES (PLUS 15 MINUTES CHILLING) COOK TIME: 3 MINUTES YIELD: 2 SERVINGS

1 cup (70 g) cauliflower florets 1 Blanch the cauliflower and snow peas.
10 snow peas
2 Put all ingredients in a bowl and mix. Refrigerate for 15 minutes or
½ teaspoon soy sauce
up to overnight.
½ teaspoon mayonnaise
½ teaspoon vinegar
½ teaspoon vegetable oil
Pinch salt
Black pepper, to taste

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 BEAN SPROUTS AND BELL PEPPER NAMUL
PREP TIME: 2 MINUTES COOK TIME: 2 MINUTES YIELD: 2 SERVINGS

1 cup (50 g) bean sprouts 1 Blanch the bean sprouts and bell pepper for 1 minute, drain,
¼ medium green bell pepper, and transfer to a small bowl.
thinly sliced
2 Add the vinegar, soy sauce, and sesame oil, and mix.
2 teaspoons rice vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil

SHUNGIKU SALAD
PREP TIME: 5 MINUTES COOK TIME: 1 MINUTE YIELD: 2 SERVINGS

½ bunch shungiku (edible 1 Blanch the shungiku for 1 minute. Drain and cool under running
chrysanthemum leaves) water. Squeeze out excess water. Cut into 1-inch-long (2.5 cm)
1½ teaspoons soy sauce pieces.
1½ teaspoons freshly squeezed
2 In a medium bowl, mix together the soy sauce and lemon juice.
lemon juice
Add the cooked shungiku and combine.

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 sNAP PeAs ANd eGG sALAd
PREP TIME: 15 MINUTES COOK TIME: 2 MINUTES YIELD: 2 SERVINGS

1 large egg 1 Hard-boil the egg and blanch the snap peas.
12 snap peas
2 Coarsely chop the egg and cut the snap peas in half. Transfer to
1 tablespoon (14 g) mayonnaise
a medium bowl and combine with the mayonnaise, lemon juice,
¼ teaspoon freshly squeezed
salt, and pepper.
lemon juice
Pinch salt
Pinch white pepper

COLesLAW ANd AsiAN COLesLAW

PREP TIME: 5 MINUTES (PLUS 15 MINUTES CHILLING) YIELD: 2 SERVINGS

COLesLAW 1 In a medium bowl, mix together the mayonnaise, vinegar, sugar,

2 tablespoons (28 g) mayonnaise oil, and salt.
1 tablespoon (15 ml) vinegar
2 Add the cabbage and carrot, toss, and refrigerate for 15 minutes.
2 teaspoons sugar
1 teaspoon vegetable oil
¹⁄ 8 teaspoon salt
2 cups (140 g) shredded cabbage
¼ medium carrot, cut into very
thin matchsticks

AsiAN COLesLAW 1 In a medium bowl, combine the vinegar, sugar, sesame oil, and salt.
1½ tablespoons (23 ml) rice
vinegar 2 Add the rest of the ingredients, mix, and let it sit for at least 15
1½ teaspoons sugar minutes.
1½ teaspoons sesame oil
¹⁄ 8 teaspoon salt
2 cups (140 g) shredded cabbage
¼ carrot, cut into very thin
matchsticks
1 green onion, chopped
¼ cup (15 g) chopped cilantro

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 SEAFOOD
OKAKA SNAP PEAS
PREP TIME: 5 MINUTES COOK TIME: 7 MINUTES YIELD: 2 SERVINGS

16 snap peas 1 Blanch the snap peas in salted water for 60 to 90 seconds.
1 tablespoon (0.75 g) crushed Drain and let cool for 1 minute. Cut them in half.
katsuobushi (dried bonito
2 In a medium bowl, combine the peas, katsuobushi, and
flakes)
soy sauce.
¼ teaspoon soy sauce

OKAKA
PREP TIME: 1 MINUTE YIELD: 2 SERVINGS

¼ cup (3 g) katsuobushi (dried Mix together the katsuobushi and soy sauce.
bonito flakes)
½ teaspoon soy sauce

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 OCTOPUS AND CUCUMBER SUNOMONO
PREP TIME: 10 MINUTES (PLUS 30 MINUTES CHILLING) YIELD: 4 SERVINGS

½ teaspoon salt 1 In a medium bowl, stir the salt in with the cucumbers and let sit
2 Japanese or 4 Persian for 5 minutes. Squeeze out excess water.
cucumbers, sliced into very
2 In another medium bowl, mix together the rice vinegar and
thin rounds
sugar until the sugar dissolves. Add the octopus and cucumbers
3 tablespoons (45 ml) rice vinegar
to the vinegar mixture and combine. Chill in the refrigerator for
1 tablespoon (15 ml) sugar
30 minutes before serving.
4 ounces (113 g) cooked sashimi-
grade octopus, sliced into
¼-inch-thick (6 mm) pieces

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 TUNA AND BROCCOLI SALAD
PREP TIME: 5 MINUTES COOK TIME: 7 MINUTES YIELD: 2 SERVINGS

1 cup (70 g) broccoli florets 1 Blanch the broccoli florets for 1 minute. Drain and squeeze the
1 to 2 tablespoons (10 to 20 g) moisture out of the tuna.
tuna chunks (canned)
2 In a medium bowl, mix together the soy sauce, mayonnaise, and
½ teaspoon soy sauce
ground sesame seeds. Add the broccoli and tuna to the dressing
1 tablespoon (14 g) Japanese
and mix well.
mayonnaise
½ teaspoon ground sesame
seeds

TUNA AND POTATO NIMONO

PREP TIME: 5 MINUTES COOK TIME: 30 MINUTES YIELD: 2 SERVINGS

2 medium white potatoes 1 Peel and cut the potatoes into 1-inch (2.5 cm) cubes.
1 cup (235 ml) water
2 Put the potatoes and water in a medium saucepan, cover, and
½ can (2.5 ounces, or 71 g) tuna,
cook over medium heat for about 10 minutes, or until tender.
drained
Add the drained tuna, sugar, soy sauce, and sake. Cook and stir,
1 tablespoon (15 ml) sugar
uncovered, for 10 minutes. Add the peas and cook for a couple
1½ tablespoons (23 ml) soy sauce
minutes more. Cover and let cool.
1 tablespoon (15 ml) sake
¼ cup (30 g) frozen green peas

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 MARINATED SHRIMP AND VEGETABLES
PREP TIME: 10 MINUTES (PLUS 1 HOUR OR UP TO OVERNIGHT MARINATING) COOK TIME: 5 MINUTES
YIELD: 2 SERVINGS

6 to 8 shrimp, peeled and deveined 1 In a medium saucepan, boil the shrimp for 1 to 3 minutes, or until
1 tablespoon (15 ml) extra-virgin cooked. Drain and cool in ice water.
olive oil
2 In a medium bowl, mix together the olive oil, lemon juice, vinegar,
1 tablespoon (15 ml) freshly
salt, and pepper. Add the cooked shrimp, bell pepper, snap peas,
squeezed lemon juice
onion, and parsley, and marinate in the refrigerator for 1 hour or
1 tablespoon (15 ml) apple cider
up to overnight.
vinegar (or vinegar of choice)
Pinch salt
Black pepper, to taste
¼ medium red bell pepper, cut in
half crosswise and thinly sliced
4 snap peas
1 tablespoon (10 g) chopped
red onion
1 teaspoon chopped fresh parsley

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 POPCORN SHRIMP
PREP TIME: 10 MINUTES COOK TIME: 5 MINUTES YIELD: 2 SERVINGS

Vegetable oil, for frying 1 In a medium skillet, heat the oil to 350ºF (180ºC) over medium-
10 small shrimp, peeled and high heat. Carefully pat the shrimp dry with paper towels,
deveined making sure to remove any moisture. Sprinkle the shrimp with
Salt and white pepper, to taste salt and pepper.
2 tablespoons (30 ml)
2 Lightly coat the shrimp in the flour, dip in the egg, and dredge in
all-purpose flour
the bread crumbs.
1 large egg, beaten
½ cup (25 g) bread crumbs 3 Fry the shrimp until golden brown and the shrimp float in the oil,
(preferably panko) 2 to 3 minutes, turning once or twice. Set the shrimp on a cooling
rack for a minute.

KOMBU TSUKUDANI (SEASONED SEA KELP)

PREP TIME: 15 MINUTES COOK TIME: 25 MINUTES YIELD: 2 SERVINGS

4 × 6-inch (10 × 15 cm) piece 1 Place the kombu in a large bowl and add enough water to cover.
dried kombu (dried sea kelp) Let sit for 15 minutes to rehydrate.
½ cup (120 ml) water
2 When the kombu becomes pliable, remove from the water, and
½ teaspoon rice vinegar
pat dry. Slice thinly into 2-inch-long (5 cm) strips.
1 tablespoon (15 ml) sugar
3 tablespoons (45 ml) soy sauce 3 In a small saucepan, mix together the kombu, ½ cup (120 ml)
1 tablespoon (15 ml) sake water, and vinegar. Cook over medium-low heat for 10 minutes,
1 tablespoon (15 ml) mirin then add the sugar, soy sauce, sake, and mirin. Cook and stir
1 teaspoon sesame seeds until the liquid is almost evaporated. Add the sesame seeds
and mix.

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 MUSHROOMS
SAUTÉED SHIMEJI MUSHROOMS WITH
SOY BUTTER SAUCE
PREP TIME: 2 MINUTES COOK TIME: 3 MINUTES YIELD: 2 SERVINGS

1 package (3.5 ounces, or 100 g) 1 Trim the bottom of the mushrooms and separate into small
shimeji mushrooms pieces.
½ teaspoon vegetable oil
2 Heat the oil in a medium skillet over medium-high heat. Add the
1 teaspoon butter
mushrooms and cook and stir for a couple minutes until softened.
1 teaspoon sake
Add the butter, sake, soy sauce, and green onion, and stir. Add salt
1 teaspoon soy sauce
and pepper to taste if needed. Remove from the heat.
½ green onion, chopped
Salt and white pepper, to taste

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 SAUTÉED MUSHROOMS AND ASPARAGUS
PREP TIME: 5 MINUTES COOK TIME: 5 MINUTES YIELD: 2 SERVINGS

5 ounces (140 g) asparagus 1 Trim off the woody ends of the asparagus and cut each spear into
1 teaspoon vegetable oil 2-inch-long (5 cm) pieces.
½ clove garlic, minced
2 Heat the oil and garlic in a medium skillet over medium heat. Add
6 cremini mushrooms, sliced
the asparagus and cook for 1 minute. Add the mushroom slices
Pinch salt
and cook for a few more minutes, until the vegetables are tender.
Black pepper, to taste
Season with the salt and pepper.

SWEET AND SALTY SHIITAKE MUSHROOMS

PREP TIME: 2 MINUTES COOK TIME: 10 MINUTES YIELD: 2 SERVINGS

5 to 6 medium shiitake 1 Combine all the ingredients in a small saucepan.

mushrooms, stems removed
2 Cover and cook over medium-low heat for 5 minutes, stirring
and caps thinly sliced
occasionally.
1 tablespoon (15 ml) sugar
1 tablespoon (15 ml) soy sauce 3 Remove the lid and continue cooking until the liquid has
3 tablespoons (45 ml) water evaporated.

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 BACON ROLL-UP WITH ENOKI MUSHROOMS
PREP TIME: 3 MINUTES COOK TIME: 7 MINUTES YIELD: 2 SERVINGS

½ package (3.5 ounces, or 100 g) 1 Trim the bottom off the mushrooms and separate into 4 bunches.
enoki mushrooms
2 Place 1 bunch on the end of a slice of bacon and roll up. Repeat
4 slices turkey bacon
with the remaining bunches and bacon.
½ teaspoon vegetable oil
3 Heat the oil in a large skillet over medium heat. Place the bacon
rolls in the pan (end of the bacon strip down) and cook. Brown the
bacon on all sides, turning frequently.

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 SIMMERED KOYA TOFU AND
SHIITAKE MUSHROOMS
PREP TIME: 15 MINUTES (PLUS 2 TO 3 HOURS FOR SOAKING SHIITAKES) COOK TIME: 25 MINUTES
YIELD: 4 SERVINGS

4 to 8 dried shiitake mushrooms 1 Rehydrate the dried shiitake mushrooms in water for 2 to 3 hours,
4 koya tofu (freeze-dried tofu; or until soft. Strain and reserve ¼ cup (60 ml) of the soaking
also spelled “koya-dofu”) water for later as it is packed with umami. Cut the mushrooms in
2 cups (475 ml) Dashi (page XX) half if too large.
3 tablespoons (38 g) sugar
2 Soak the koya tofu in plenty of water for 10 minutes. Squeeze out
2 tablespoons (30 ml) sake
excess water and cut each tofu piece into quarters.
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) mirin 3 In a large saucepan, add the dashi, reserved mushrooms soaking
water, sugar, sake, soy sauce, and mirin. Bring to a boil, then
add the rehydrated shiitake and koya tofu. Reduce the heat and
simmer for 20 minutes. Let cool in the pot.

SAUTÉED SHIITAKE MUSHROOMS

PREP TIME: 1 MINUTE COOK TIME: 5 MINUTES YIELD: 2 SERVINGS

1 teaspoon vegetable oil 1 Heat the oil in a medium skillet over medium-high heat. Add the
4 to 6 shiitake mushrooms, mushrooms and cook on both sides until lightly browned and
stems removed and caps the moisture has evaporated.
halved if needed
2 Add the soy sauce and remove from the heat.
½ teaspoon soy sauce

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 MARINATED MUSHROOMS
PREP TIME: 5 MINUTES (PLUS 1 HOUR OR UP TO OVERNIGHT MARINATING) COOK TIME: 5 MINUTES
YIELD: 2 SERVINGS

1 package (5 ounces, or 140 g) 1 Trim the bottom off the enoki and shimeji mushrooms and
enoki mushrooms separate into small pieces. Remove the shiitake stems and thinly
1 package (3.5 ounces, or slice the shiitake caps.
100 g) shimeji mushrooms
2 Heat the oil in a large skillet over medium-high heat. Add the
4 shiitake mushrooms
garlic and chile pepper (if using), and cook and stir for 1 minute.
2 tablespoons (30 ml) extra-
Add the mushrooms and cook and stir for a few additional
virgin olive oil
minutes, until softened.
1 clove garlic, minced
1 dried red chile pepper, seeded 3 Transfer the mushroom mixture to a medium bowl and add
and chopped (optional) the vinegar, salt, and pepper. Let cool and add the parsley.
2 tablespoons (30 ml) apple Refrigerate for 1 hour or up to overnight.
cider vinegar (or vinegar
of choice)
½ teaspoon salt
Black pepper, to taste
1 tablespoon (4 g) chopped
fresh parsley

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 EGGS AND MEAT
MISO BAKED CHICKEN
PREP TIME: 5 MINUTES (PLUS 3 HOURS OR UP TO OVERNIGHT MARINATING) COOK TIME: 30 MINUTES
YIELD: 4 SERVINGS

¼ cup (64 g) miso paste 1 In a large bowl, mix together the miso, mirin, sake, sugar,
3 tablespoons (45 ml) mirin and soy sauce. Mix in the chicken thighs and marinate in the
2 tablespoons (30 ml) sake refrigerator for at least 3 hours or up to overnight.
1 tablespoon (15 ml) sugar
2 Preheat the oven to 425ºF (220ºC). Line a baking sheet with
1 tablespoon (15 ml) soy sauce
aluminum foil and grease with oil. Wipe off excess marinade
4 boneless chicken thighs
from the chicken and place the chicken on the prepared
Vegetable oil, for greasing
baking sheet.

3 Bake the chicken for 15 minutes. Flip the chicken and bake for
an additional 10 to 15 minutes, or until cooked through.

KINSHI TAMAGO (SHREDDED EGG CREPE)

PREP TIME: 5 MINUTES COOK TIME: 5 MINUTES YIELD: 2 SERVINGS

2 large eggs 1 Beat the eggs well with the salt.

Pinch salt
2 Heat a small skillet over medium heat and coat with a thin layer
Vegetable oil, for cooking
of oil.

3 Pour some of the egg mixture into the pan, swirl the pan to spread
it thin to make a thin egg sheet, and cook for 15 to 30 seconds. Flip
it over, then immediately remove from the pan. Repeat this step
until the egg mixture is gone. You should have 5 to 6 egg crepes.

4 Stack the crepes, roll them up, and cut them into ¹⁄ 8 -inch (3 mm)
strips.

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 AVOCADO AND CHICKEN SALAD
PREP TIME: 5 MINUTES YIELD: 2 SERVINGS

½ avocado 1 Dice the avocado into ½-inch (13 mm) cubes.

1½ teaspoons soy sauce
2 In a medium bowl, combine the soy sauce, sugar, and rice vinegar.
½ teaspoon sugar
Add the avocado, chicken, and cilantro, and mix.
½ teaspoon rice vinegar
½ cup (55 g) diced cooked
(rotisserie) chicken
1 tablespoon (4 g) chopped
fresh cilantro

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 TAKO (OCTOPUS) SAUSAGE
PREP TIME: 3 MINUTES COOK TIME: 5 MINUTES YIELD: 2 SERVINGS

8 mini sausages 1 Lay the sausage flat on the cutting board and cut one end
½ teaspoon vegetable oil lengthwise up to the middle. Rotate 90 degrees and cut again.
Ketchup or sauce of choice This will make 4 legs. You can stop here or cut each leg into
(optional) half to make 8 legs.

2 Heat the oil in a small skillet over medium heat. Cook and stir
the sausages for 5 minutes.

3 If using, add the ketchup before turning off the heat.

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 HAM-WRAPPED ASPARAGUS
PREP TIME: 10 MINUTES COOK TIME: 5 MINUTES YIELD: 2 SERVINGS

4 to 8 spears asparagus, blanched 1 Trim off the woody ends of the asparagus and cut each spear
2 to 4 slices ham crosswise into 3 pieces.
½ teaspoon vegetable oil
2 Cut the ham in half or just large enough to wrap a few pieces of
Salt and black pepper, to taste
asparagus. Wrap the asparagus with the ham.

3 Heat the oil in a medium skillet over medium heat. Add the ham-
wrapped asparagus. Cook for 2 to 3 minutes per side. Sprinkle
with salt and pepper to taste.

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 SAUTÉED GREEN PEAS AND SAUSAGE
PREP TIME: 2 MINUTES COOK TIME: 8 MINUTES YIELD: 2 SERVINGS

½ teaspoon vegetable oil 1 Heat the oil in a small skillet over medium-high heat. Add the
½ medium onion, finely chopped onion and cook and stir until soft, 3 to 4 minutes.
6 to 10 mini sausages
2 Add the mini sausages and green peas, and cook for 4 to
½ cup (65 g) frozen peas
5 minutes, or until heated through. Add the butter and stir until
1 tablespoon (15 g) butter
melted. Season with the salt and pepper.
Pinch salt
Black pepper, to taste

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 PICKLED
CUCUMBER AND RADISH SUNOMONO
PREP TIME: 10 MINUTES YIELD: 2 SERVINGS

2 Persian cucumbers, 1 to 1 Slice the cucumbers and radishes as thinly as you can and
2 Japanese cucumbers, place in a small bowl. Stir in the salt and let sit for 5 minutes.
or ¹⁄³ English cucumber Squeeze out the excess water.
2 radishes
2 In another small bowl, mix together the rice vinegar, sugar,
¼ teaspoon salt
and soy sauce until the sugar dissolves.
1 tablespoon (15 ml) rice vinegar
1 teaspoon sugar 3 Add the vinegar mixture and sesame seeds to the prepared
Dash soy sauce cucumbers and radishes, and mix well.
½ teaspoon sesame seeds

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 PICKLED DAIKON RADISH
PREP TIME: 10 MINUTES (PLUS 2 HOURS FOR RELEASING WATER AND MARINATING) YIELD: 2 SERVINGS

½ pound (227 g) daikon radish 1 Peel the daikon and cut it into 2 × ½-inch-thick (5 cm × 13 mm)
1 teaspoon salt, divided sticks. Put in a medium bowl and coat with ½ teaspoon of the
1½ tablespoons (23 ml) rice salt. Let sit for 1 hour to release the water.
vinegar
2 In another medium bowl, mix together the remaining ½ teaspoon
1½ teaspoons sugar
salt, vinegar, and sugar. Lightly squeeze the water out of the
daikon and toss with the vinegar mixture.

3 Cover and refrigerate for 1 hour.

DAIKON AND LEMON NAMASU

PREP TIME: 10 MINUTES (PLUS 30 MINUTES CHILLING) YIELD: 2 SERVINGS

½ pound (227 g) daikon radish 1 Very thinly slice the daikon radish into 2-inch-long (5 cm) pieces.
¼ teaspoon salt Sprinkle with the salt and let sit for 5 minutes. Squeeze out the
1½ tablespoons (23 ml) freshly excess water.
squeezed lemon juice
2 In a medium bowl, combine the lemon juice, vinegar, and sugar,
1½ tablespoons (23 ml) rice
and mix until the sugar is dissolved. Add the daikon and toss.
vinegar
Refrigerate for at least 30 minutes. Garnish with the lemon peel.
1 tablespoon (15 ml) sugar
1 to 2 teaspoons very thinly
sliced lemon peel

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 PICKLED BELL PEPPER
PREP TIME: 5 MINUTES COOK TIME: 1 MINUTE YIELD: 2 SERVINGS

1 tablespoon (15 ml) rice vinegar 1 In a small microwave-safe bowl, mix together the vinegar,
1½ teaspoons sugar sugar, salt, and red chile (if using). Toss the bell pepper in the
Pinch salt vinegar mixture.
½ takanotsume (dried red
2 Microwave for 30 seconds, stir, and heat for 15 seconds more.
chile pod), seeded and sliced
Let cool.
(optional)
½ medium red or yellow bell
pepper, cut into small wedges

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 CELERY SUNOMONO
PREP TIME: 8 MINUTES (PLUS 30 MINUTES CHILLING) YIELD: 2 SERVINGS

2 celery ribs, very thinly sliced 1 In a small bowl, mix the celery with the salt and let sit for
¼ teaspoon salt 5 minutes. Squeeze out the excess water.
1 tablespoon (15 ml) rice vinegar
2 In another small bowl, mix together the rice vinegar and sugar
1 teaspoon sugar
until the sugar dissolves. Add the vinegar mixture to the celery
and mix well. If time permits, chill for 30 minutes before serving.

CUCUMBER AND SEAWEED SUNOMONO

PREP TIME: 15 MINUTES (PLUS 30 MINUTES CHILLING) YIELD: 2 SERVINGS

1½ teaspoons dried wakame 1 In a medium bowl, rehydrate the wakame seaweed in water for
seaweed (¼ cup, or 20 g, 10 minutes. Squeeze out the excess water.
rehydrated)
2 Slice the cucumber into very thin rounds, cutting as thinly as
1 Japanese cucumber or
you can. Sprinkle the cucumber with salt and toss. Let sit for
2 Persian cucumbers
5 minutes. Squeeze out the excess water.
¼ teaspoon salt
1 tablespoon (15 ml) rice vinegar 3 In another medium bowl, mix together the vinegar and sugar.
1 teaspoon sugar Add the seaweed and cucumber and mix well. If time permits,
refrigerate for 30 minutes before serving.

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 SAUCES, DIPS, AND MORE
HUMMUS
PREP TIME: 5 MINUTES YIELD: 2 SERVINGS

1 can (15 ounces, or 420 g) Process all the ingredients in a food processor until smooth.
chickpeas, drained, or 1½ cups
(340 g) well-cooked chickpeas
¼ cup (60 g) tahini
¼ cup (60 ml) extra-virgin olive oil
1 clove garlic, minced
2 tablespoons (30 ml) freshly
squeezed lemon juice
½ teaspoon salt

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 MENTSUYU (MULTIPURPOSE SAUCE)
PREP TIME: 2 MINUTES COOK TIME: 10 MINUTES YIELD: 2 SERVINGS

½ cup (120 ml) soy sauce 1 In a small saucepan, bring all the ingredients to a boil, then
½ cup (120 ml) mirin remove from the heat.
¼ cup (60 ml) sake
2 Cool completely in the saucepan. Strain.
1 handful katsuobushi (dried
bonito flakes)

MISO WALNUTS
PREP TIME: 2 MINUTES COOK TIME: 10 MINUTES YIELD: 4 SERVINGS

4 ounces (113 g) walnuts 1 Dry-roast the walnut pieces in a medium skillet over medium-
3 tablespoons (48 g) miso paste low heat until slightly browned.
3 tablespoons (45 ml) mirin
2 In a medium saucepan, cook the miso, mirin, sake, and sugar over
1 tablespoon (15 ml) sake
medium-low heat for 1 minute. Add the walnuts and coat with the
1 tablespoon (15 ml) sugar
sauce. Remove from the heat. Top with the sesame seeds.
Sesame seeds, for garnish

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 FRESH FRUITS JELLY
PREP TIME: 10 MINUTES (PLUS 2 HOURS OR UP TO OVERNIGHT CHILLING) COOK TIME: 3 MINUTES
YIELD: 2 SERVINGS

1 teaspoon powdered gelatin 1 Mix the powdered gelatin with the 1 tablespoon (15 ml) of grape
½ cup (120 ml) plus 1 tablespoon juice and let stand for 5 minutes.
(15 ml) white grape juice,
2 Heat the remaining ½ cup (120 ml) grape juice in a small saucepan
divided
and turn off the heat before it comes to a boil. Add the gelatin and
½ cup (65 to 75 g) fresh fruits*
fruits, and mix.
(such as halved grapes,
chopped apples, oranges, 3 Divide the liquid and fruits into individual cups with lids (such as
melons, and berries) yogurt containers) and refrigerate until firm, at least 2 hours or
up to overnight.
* Avoid fruits that don’t allow
gelatin to set, such as pineapple,
kiwi, and mango.

STEWED APPLE
PREP TIME: 2 MINUTES COOK TIME: 3 MINUTES YIELD: 2 SERVINGS

1 large apple (such as Jonagold, In a microwave-safe bowl, toss the chopped apple, honey, and
Honeycrisp, or Fuji), cored and lemon juice. Cover and microwave for 3 minutes.
chopped
1 tablespoon (20 g) honey
1 teaspoon freshly squeezed
lemon juice

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 INDEX
Page references in italics indicate boxes 12 Pork Shogayaki Bento 38, 39 Grilled Mackerel Bento 33
images. choosing 10 Salmon Teriyaki Bento 37 Grilled Shrimp and Steamed
disposable containers 12 Sukiyaki Bento 36 Vegetables Bento 116–117, 117
accessories 13 food-storage containers 12 Tsukune Bento 32 Gyudon Bento 110
Antipasto Bento 44, 45 insulated thermal food jars 12 Cold Shabu Shabu Salad Bento 88, 89
Apple, Stewed 205 lacquer (jubako) 12 Cold Somen Noodle Bento 70, 71 Halloween Bento 142–143, 143
Asian Coleslaw 48, 183 tiered or stackable 12 Coleslaw 48, 80, 183 Ham-Wrapped Asparagus 58, 59,
asparagus: with dividers 12 condiment containers 13 197, 197
Ham-Wrapped Asparagus 58, 59, wooden 12 Corn Chowder Bento 98 Hamburger Bento 48, 49
197, 197 bread 17 cucumber: Hamburger Steak Bento 76, 77
Marinated Asparagus 45, 176 Breakfast Muffin Bento 102, 103 Cucumber and Cream Cheese Heart-Shaped Meatloaf 140, 141
Sautéed Asparagus with Lemon and broccoli: Sandwich Bento 47 Hijiki Gohan Bento 134, 135
Butter 160, 171, 171 Broccoli Namul 84, 134, 168 Cucumber and Radish Sunomono 28, Holiday Bento 160, 161, 161
Sautéed Mushrooms and Asparagus Buttered Broccoli 46, 168 137, 199, 199 home, bento at 150–161
120, 190 Tuna and Broccoli Salad 108, 186 Cucumber and Seaweed Sunomono Holiday Bento 160, 161, 161
avocado: broth 20 78, 202 Roast Beef Bento 156–157, 157
Avocado and Chicken Salad 106, 195, Brown Rice, Steamed 17, 19 Curry Chicken Salad Bento 122, 123 Sashimi Bento 158, 159
195 Bukkake Udon Bento 68 cutters, vegetable and cookie 13 Temari Sushi Bento 154, 155
Shrimp Avocado Pasta Salad Bento Tempura Bento 152, 153
69 carbohydrates 17–19 daikon: Hot Dog Bento 90, 91
carrot: Daikon and Carrot Nimono 37, 169 Hummus 130, 203, 203
bacon: Carrot Kakiage 68 Daikon and Lemon Namasu 57, 200
Bacon Roll-Up with Enoki Carrot Kinpira 133, 166 Pickled Daikon Radish 23, 109, 200 ice packs 13
Mushrooms 191, 191 Carrot Namul 83, 166 dashi 15, 20, 21, 79, 110, 169, 173 192 Ichiban Dashi 21
Breakfast Muffin Bento 102, 103 Carrot Salad 31, 181 Ichiban Dashi 21 Inari Sushi Bento 58, 59, 59
Corn Chowder Bento 98 Daikon and Carrot Nimono 37, 169 Katsuo Dashi 20, 132 ingredients 10, 17–25
baking cups 13 Vegetable Nimono 152, 172 Kombu Dashi 15, 21, 132 bread 17
bean sprouts: cauliflower: diet, balanced 9–10 broth, sauces and dips 20, 21
Bean Sprouts and Bell Pepper Cauliflower and Snow Pea Salad 110, disposable containers 12 garnish 24
Namul 38, 182 181 dividers 11, 12, 13, 24 noodles 17
Stir-Fried Bean Sprouts and Red Cauliflower Fried Rice Bento 118, 119 dried shiitake mushrooms 15 proteins 22
Pepper 56, 177, 177 Celery Sunomono 108, 202 steamed rice 17, 18, 19
beef: cheese: Edamame 52, 121, 147, 172 vegetables 23
Beef and Vegetable Stir-Fry Bento Breakfast Muffin Bento 102, 103 egg:
124, 125 Cucumber and Cream Cheese Breakfast Muffin Bento 102, 103 Japanese Cooking 101, story behind 7
Beef Roll-Up Bento 30, 31 Sandwich Bento 47 eggs and meat side dishes 194–198 Japanese pantry essentials 14–16
Beef Shigureni Bento 34, 35 Kabocha and Cheese Gyoza 142, 143 Kinshi Tamago (shredded egg crepe) benishoga (pickled red ginger) 16
Gyudon Bento 110 Mini Tomato Cups with Cottage 58, 59, 70, 155, 194 dried shiitake mushrooms 15
Hamburger Bento 48, 49 Cheese 145, 174 Noritama Furikake 25, 77 kaktsuobushi (dried nonito) flakes 15
Hamburger Steak Bento 76, 77 Miso and Parmesan Dip 116, 117 Omurice Bento 106, 107 kombu (dried kelp) 15
Korokke Bento 80, 81 Mixed Sandwiches Bento 46 Oyakodon Bento 109 mirin 14
Roast Beef Bento 156–157, 157 Pizza Bento 96, 97 Snap Peas and Egg Salad 34, 183 miso paste 14
Sukiyaki Bento 36 Quesadilla Bento 92 Tamagoyaki 22, 23, 31, 33, 54, 55, 57, nori (roasted seaweed) 16
Taco Rice Bento 111 chicken: 60, 80, 84, 147 oils 15
Valentine’s Day Bento 140, 141 Avocado and Chicken Salad 106, 195, rice vinegar 14–15
Yakiniku Bento 78 195 Falafel Bento 130, 131 sake 14
bell pepper: Chicken Karaage Bento 23, 74, 75 First Day of School Bento 148, 149 sesame seeds 16
Bean Sprouts and Bell Pepper Chicken Nuggets Bento 84, 85 Fish Meunière Bento 120 soy sauce 14
Namul 38, 182 Chicken Soboro Bento 108 food-storage containers 12 togarashi 15
Pickled Bell Pepper 32, 121, 201, Chicken Teriyaki Bento 28, 29 Fresh Fruits Jelly 69, 205 tonkatsu sauce 16
201 Curry Chicken Salad Bento 122, 123 umeboshi (pickled sour plum) 16
benishoga (pickled red ginger) 16 Lettuce Wrap Bento 121 garnish 16, 17, 24 wakame (seaweed) 16
bento: Miso Baked Chicken 158, 194 non-edible 24 wasabi 15
accessories 13 Oyakodon Bento 109 seasonings 24 jars, insulated thermal food 12
appeal of 5–6 Picnic or Field Trip Bento 146, 147 shapes 24 Jelly, Fresh Fruits 69, 205
benefits of 6 Ramen Bento 64, 65 vegetables and fruits 24
boxes 12 Soba Noodle Salad Bento 66, 67 Granola Bento 99 kabocha:
definition of 5 Spicy Chicken Wrap Bento 100, 101 green beans: Kabocha and Cheese Gyoza 142, 143
how to make 9–11 Sushi Burrito Bento 52, 53 Green Beans and Tomato Salad 74, Kabocha Nimono 173
ingredients 17–25 Teriyaki Wings 146, 147 178 Mashed Kabocha Squash 160, 173
popularity of 5–6 Tsukune Bento 32 Green Beans with Sesame Sauce Pan-Fried Kabocha 78, 134, 176
recipes 26–161 classic Japanese bento 26–39 109, 169 katsuobushi (dried bonito) flakes 15
side dishes 162–205 Beef Roll-Up Bento 30, 31 Quinoa Salad Bento 112, 113 Kinshi Tamago (shredded egg crepe)
Birthday Bento 144, 145 Beef Shigureni Bento 34, 35 Sautéed Green Beans with Sesame 58, 59, 70, 155, 194
Black Cat Onigiri 142, 143 Chicken Teriyaki Bento 28, 29 Seeds 32, 167, 167 kombu (dried kelp) 15
Bok Choy, Braised Baby 118, 170 Grilled Mackerel Bento 33 Sautéed Green Peas and Sausage 198 Kombu Dashi 15, 21, 132

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 Kombu Tsukudani (seasoned sea oils 15 safety 9 eggs and meat 194–198
kelp) 188 Okaka 54, 164, 184 sake 14 Avocado and Chicken Salad 106,
Korokke Bento 80, 81 Okaka Snap Peas 106, 184 salads, side dish 178–183 195, 195
Okonomiyaki Bento 79 Bean Sprouts and Bell Pepper Ham-Wrapped Asparagus 58, 59,
lacquer (jubako) 12 Omurice Bento 106, 107 Namul 182 197, 197
Lettuce Wrap Bento 121 onigiri bento 9, 12, 16, 17, 54, 55, 128, Carrot Salad 31, 181 Kinshi Tamago (shredded egg
low-carb bento 114–125 132, 147, 156, 165 Cauliflower and Snow Pea Salad 181 crepe) 58, 59, 70, 155, 194
Beef and Vegetable Stir-Fry Bento Black Cat Onigiri 142, 143 Coleslaw and Asian Coleslaw 48, 80, Miso Baked Chicken 158, 194
124, 125 Onigiri with Salmon Flakes 54 183 Sautéed Green Peas and Sausage
Cauliflower Fried Rice Bento 118, 119 Yaki Onigiri Bento 60, 61 Green Beans and Tomato Salad 178 198
Curry Chicken Salad Bento 122, 123 Oyakodon Bento 109 Macaroni Salad 140, 180 Tako (Octopus) Sausage 142, 143,
Fish Meunière Bento 120 Potato Salad 180 196
Grilled Shrimp and Steamed packing, attractive 10–11 Shungiku Salad 182 mushrooms 189–193
Vegetables Bento 116–117, 117 pickled side dishes 199–202 Snap Peas and Egg Salad 183 Bacon Roll-Up with Enoki
Lettuce Wrap Bento 121 Celery Sunomono 202 Spinach and Arugula Salad with Mushrooms 191, 191
Cucumber and Radish Sunomono Lotus Root Chips 156, 157, 179, 179 Marinated Mushrooms 128, 193
Macaroni Salad 140, 180 199, 199 Tomato and Onion Salad 178 Sautéed Mushrooms and
Mackerel Bento, Grilled 33 Cucumber and Seaweed Sunomono salmon: Asparagus 120, 190
Marinated Asparagus 45, 176 202 Salmon Flakes 54, 55, 165 Sautéed Shimeji Mushrooms with
Marinated Mushrooms 128, 193 Daikon and Lemon Namasu 200 Salmon Teriyaki Bento 37 Soy Butter Sauce 34, 189, 189
Marinated Shrimp and Vegetables 60, Pickled Bell Pepper 201, 201 sandwich bento 40–49 Sautéed Shiitake Mushrooms 67,
187, 187 Pickled Daikon Radish 200 Antipasto Bento 44, 45 192
meatballs: picks, food 13 Cucumber and Cream Cheese Simmered Koya Tofu and Shiitake
Sweet and Sour Meatballs Bento 82, Picnic or Field Trip Bento 146, 147 Sandwich Bento 47 Mushrooms 158, 192
83 Pinwheel Sandwiches Bento 93 Hamburger Bento 48, 49 Sweet and Salty Shiitake
Tsukune Bento 32 Pizza Bento 96, 97 Mixed Sandwiches Bento 46 Mushrooms 70, 190
Meatloaf, Heart-Shaped 140, 141 Popcorn Shrimp 145, 188 Tonkatsu Sandwich Bento 42, 43 pickled 199–202
Mentsuyu (multipurpose sauce) 68, popular Japanese bento 72–85 Sandwich Cake 144, 145 Celery Sunomono 108, 202
70, 109, 204 Chicken Karaage Bento 74, 75 Sashimi Bento 158, 159 Cucumber and Radish Sunomono
mirin 14 Chicken Nuggets Bento 84, 85 Satsumaimo Amani 174 28, 137, 199, 199
miso: Hamburger Steak Bento 76, 77 sauces and dips 203–205 Cucumber and Seaweed
Miso and Parmesan Dip 116, 117 Korokke Bento 80, 81 Hummus 130, 203, 203 Sunomono 78, 202
Miso Baked Chicken 158, 194 Okonomiyaki Bento 79 Mentsuyu (multipurpose sauce) 68, Daikon and Lemon Namasu 57, 200
Miso Eggplant and Shishito Peppers Sweet and Sour Meatballs Bento 82, 70, 109, 204 Pickled Bell Pepper 32, 121, 201,
54, 55, 170 83 Stewed Apple 205 201
miso paste 14 Yakiniku Bento 78 sausage: Pickled Daikon Radish 23, 109, 200
Miso Ramen 64 pork 16 Hot Dog Bento 90, 91 rice and potatoes 164–165
Miso Walnuts 156, 204 Cauliflower Fried Rice Bento 118, 119 Sautéed Green Peas and Sausage 47, Fried Potato Balls 164
Vegetable Miso Soup Bento 132 Cold Shabu Shabu Salad Bento 88, 89 198 Onigiri 164
Mixed Sandwiches Bento 46 Hamburger Steak Bento 76, 77 Sushi Roll Bento 56 Sushi Rice 164, 165
molds, food 13 Okonomiyaki Bento 79 Tako (Octopus) Sausage 142, 143, 196 salads 178–183
muffin: Pork Shogayaki Bento 38, 39 Sautéed Asparagus with Lemon and Bean Sprouts and Bell Pepper
Breakfast Muffin Bento 102, 103 Sweet and Sour Meatballs Bento 82, Butter 160, 171, 171 Namul 182
English Muffin Pizza and Spinach and 83 Sautéed Mushrooms and Asparagus Carrot Salad 31, 181
Strawberry Salad 96, 97 Tonkatsu Sandwich Bento 42, 43 120, 190 Cauliflower and Snow Pea Salad
mushroom 189–193 Yakisoba Bento 94, 95 Sautéed Shimeji Mushrooms with Soy 181
Bacon Roll-Up with Enoki potato: Butter Sauce 34, 189, 189 Coleslaw and Asian Coleslaw 48,
Mushrooms 191, 191 Fried Potato Balls 156, 157, 164 Sautéed Shiitake Mushrooms 67, 192 80, 183
dried shiitake mushrooms 15 Korokke Bento 80, 81 seafood side dishes 184–188 Green Beans and Tomato Salad 178
Marinated Mushrooms 128, 193 Potato Salad 77, 83, 180 Kombu Tsukudani (seasoned sea Macaroni Salad 140, 180
Sautéed Mushrooms and Asparagus Satsumaimo Amani 174 kelp) 188 Potato Salad 180
120, 190 Tuna and Potato Nimono 56, 186 Marinated Shrimp and Vegetables 60, Shungiku Salad 182
Sautéed Shimeji Mushrooms with proteins 22 187, 187 Snap Peas and Egg Salad 183
Soy Butter Sauce 34, 189, 189 Octopus and Cucumber Sunomono Spinach and Arugula Salad with
Sautéed Shiitake Mushrooms 67, 192 Quesadilla Bento 92 152, 185, 185 Lotus Root Chips 156, 157, 179,
Simmered Koya Tofu and Shiitake Quinoa Salad Bento 112, 113 Okaka 184 179
Mushrooms 158, 192 Okaka Snap Peas 106, 184 Tomato and Onion Salad 178
Sweet and Salty Shiitake Mushrooms Ramen Bento 64, 65 Popcorn Shrimp 145, 188 sauces, dips and more 203–205
70, 190 rice: Tuna and Broccoli Salad 108, 186 Fresh Fruits Jelly 69, 205
rice and potatoes side dishes Tuna and Potato Nimono 186 Hummus 130, 203, 203
noodle bento 62–71 164–165, 165 sesame seeds 16 Mentsuyu (multipurpose sauce) 68,
Bukkake Udon Bento 68 steamed rice 9, 17, 18, 19, 24 Shabu Shabu Salad Bento, Cold 88, 89 70, 109, 204
Cold Somen Noodle Bento 70, 71 see also under individual recipe name shrimp: Miso Walnuts 156, 204
Ramen Bento 64, 65 rice and grain bowl bento 104–113 Grilled Shrimp and Steamed Stewed Apple 205
Shrimp Avocado Pasta Salad Bento 69 Chicken Soboro Bento 108 Vegetables Bento 116–117, 117 seafood 184–188
Soba Noodle Salad Bento 66, 67 Gyudon Bento 110 Marinated Shrimp and Vegetables 60, Kombu Tsukudani (seasoned sea
noodles 17 Omurice Bento 106, 107 187, 187 kelp) 188
nori (roasted seaweed) 16 Oyakodon Bento 109 Popcorn Shrimp 145, 188 Marinated Shrimp and Vegetables
Noritama Furikake 25, 77 Quinoa Salad Bento 112, 113 Shrimp Avocado Pasta Salad Bento 60, 187, 187
Taco Rice Bento 111 69 Octopus and Cucumber Sunomono
octopus: rice vinegar 14–15 Temari Sushi Bento 154, 155 152, 185, 185
Octopus and Cucumber Sunomono Roast Beef Bento 156–157, 157 Tempura Bento 152, 153 Okaka 184
152, 185, 185 routine, make it a 11 Shungiku Salad 36, 182 Okaka Snap Peas 106, 184
Tako (Octopus) Sausage 142, 143, 196 side dishes 162–205 Popcorn Shrimp 145, 188

INDEX 207

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 Tuna and Broccoli Salad 108, 186 Picnic or Field Trip Bento 146, 147 Pinwheel Sandwiches Bento 93 Braised Baby Bok Choy 118, 170
Tuna and Potato Nimono 186 Valentine’s Day Bento 140, 141 Pizza Bento 96, 97 Broccoli Namul 84, 134, 168
vegetable 166–177 Spicy Chicken Wrap Bento 100, 101 Quesadilla Bento 92 Buttered Broccoli 46, 168
Braised Baby Bok Choy 118, 170 spinach: Spicy Chicken Wrap Bento 100, 101 Carrot Kinpira 133, 166
Broccoli Namul 84, 134, 168 Spinach and Arugula Salad with Yakisoba Bento 94, 95 Carrot Namul 83, 166
Buttered Broccoli 46, 168 Lotus Root Chips 156, 157, 179, tiered or stackable boxes 12 Daikon and Carrot Nimono 37, 169
Carrot Kinpira 133, 166 179 tofu: Edamame 52, 121, 147, 172
Carrot Namul 83, 166 Spinach and Strawberry Salad 96, Simmered Koya Tofu and Shiitake Green Beans with Sesame Sauce
Daikon and Carrot Nimono 37, 169 97 Mushrooms 158, 192 109, 169
Edamame 52, 121, 147, 172 Spinach Ohitashi 23, 33, 80, 175, 175 Tofu Poke Bento 136, 137 Kabocha Nimono 173
Green Beans with Sesame Sauce Stewed Apple 205 Tofu Steak Salad Bento 128, 129 Marinated Asparagus 45, 176
109, 169 Sukiyaki Bento 36 togarashi 15 Mashed Kabocha Squash 160, 173
Kabocha Nimono 173 sushi: tomatoes: Mini Tomato Cups with Cottage
Marinated Asparagus 45, 176 Sushi Burrito Bento 52, 53 Green Beans and Tomato Salad 74, Cheese 145, 174
Mashed Kabocha Squash 160, 173 sushi rice 164 178 Miso Eggplant and Shishito Peppers
Mini Tomato Cups with Cottage Sushi Roll Bento 56 Mini Tomato Cups with Cottage 54, 55, 170
Cheese 145, 174 sushi and onigiri bento 50–61 Cheese 145, 174 Pan-Fried Kabocha 78, 134, 176
Miso Eggplant and Shishito Inari Sushi Bento 58, 59, 59 Tomato and Onion Salad 178 Satsumaimo Amani 174
Peppers 54, 55, 170 Onigiri Bento 54, 55, 55 tonkatsu: Sautéed Asparagus with Lemon and
Pan-Fried Kabocha 78, 134, 176 Spam Musubi Bento 57 Tonkatsu Sandwich Bento 42, 43 Butter 160, 171, 171
Satsumaimo Amani 174 Sushi Burrito Bento 52, 53 tonkatsu sauce 16 Sautéed Green Beans with Sesame
Sautéed Asparagus with Lemon Sushi Roll Bento 56 Tsukune Bento 32 Seeds 32, 167, 167
and Butter 160, 171, 171 Yaki Onigiri Bento 60, 61 tuna: Spinach Ohitashi 23, 33, 175, 175
Sautéed Green Beans with Sweet and Salty Shiitake Mushrooms Tuna and Broccoli Salad 108, 186 Stir-Fried Bean Sprouts and Red
Sesame Seeds 32, 167, 167 70, 190 Tuna and Potato Nimono 56, 186 Pepper 56, 177, 177
Spinach Ohitashi 23, 33, 175, 175 Sweet and Sour Meatballs Bento Vegetable Nimono 152, 172
Stir-Fried Bean Sprouts and Red 82, 83 umeboshi (pickled sour plum) 9, 16, vegetables:
Pepper 56, 177, 177 17, 24 color 23
Vegetable Nimono 152, 172 Taco Rice Bento 111 utensils 13 cooking method 23
Simmered Koya Tofu and Shiitake Tako (Octopus) Sausage 142, 143, 196 flavor 23
Mushrooms 158, 192 Tamagoyaki 22, 23, 31, 33, 54, 55, 57, Valentine’s Day Bento 140, 141 substitutes 23
Snap Peas and Egg Salad 34, 183 60, 80, 84, 147 vegan bento 126–137
Soba Noodle Salad Bento 66, 67 Temari Sushi Bento 154, 155 Falafel Bento 130, 131 wakame (seaweed) 16
soy sauce 14 Tempura Bento 152, 153 Hijiki Gohan Bento 134, 135 wasabi 15
Spaghetti with Lima Beans and 10-minute bento 6, 86–103 Spaghetti with Lima Beans and Wasabi Cream Sauce 156
Cabbage Bento 133 Breakfast Muffin Bento 102, 103 Cabbage Bento 133 White Rice, Steamed 17, 18
Spam Musubi Bento 57 Cold Shabu Shabu Salad Bento 88, Tofu Poke Bento 136, 137 wooden boxes 12
special occasions, bento for 138–149 89 Tofu Steak Salad Bento 128, 129
Birthday Bento 144, 145 Corn Chowder Bento 98 Vegetable Miso Soup Bento 132 Yaki Onigiri Bento 60, 61
First Day of School Bento 148, 149 Granola Bento 99 Vegetable Miso Soup Bento 132 Yakiniku Bento 78
Halloween Bento 142–3, 143 Hot Dog Bento 90, 91 vegetable side dishes 166–177 Yakisoba Bento 94, 95

ACKNOWLEDGMENTS
It all started with our website, Japanese Cooking 101, along with posting YouTube videos. If there were no
fans and viewers for them, then we wouldn’t be here writing this. You are a big part of our motivation and
have kept us going forward. Thank you, everyone!
We appreciate Jeannine Dillon and her team from Race Point Publishing for giving us a “small”
opportunity to publish OUR OWN cookbook! It is almost a miracle, we think, that they found us among
hundreds of great cooks out there. Thank you, guys, very much for helping guide us through the process
of putting our first book together.
Last but not least, to our families: our moms, who taught us how to show our affection through cooking,
and our husbands and kids, who became our patient taste testers and endured eating cold bento for dinner
for months—we love you all so much!
(And cheers to ourselves, for being actively there for each other for the last decade. That’s pretty amazing!)

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