I'm expanding my repertoire of bento recipes.It's better to cool a little bit and then cut.I'm thinking up other recipes revolving around this. Recipe by yukanosuke

I love hijiki, but it tends to get leftover. I am often asked by friends how to make hijiki rice... but its so easy that there isn't much of a recipe.Add French beans or chikuwa for color and add sesame seeds if you like. I omitted the step of rinsing the hijiki and aburaage in hot water. Recipe by SYNDY

I've been making this for a while.It's easier to eat if you grease the the aluminum foil.Adjust the toasting time depending on your toaster oven.If you can adjust the cooking temperature on your toaster oven, set it to high. Recipe by yukanosuke

I made this look really cute.I don't really have anything to say. I didn't really need to upload this as a recipe, but it is a three tier bento, so I uploaded this. Recipe by Nn10

I thought of a side dish with a touch of autumn.When filling the chikuwa with the third or fourth mushroom, it's easier to insert if you slide the chopstick in the hole along with the stem.One chikuwa can hold 4 mushrooms; think of the length and size when you arrange them and they can turn out really cute. Recipe by good_fortune

I had lots of green bell peppers, so I cooked them for my bento.Be careful not to scorch the bell peppers. Use normal salt if you don't have Krazy Salt. Recipe by hamuchan

My mom used to pack this dish in my bento. It's one of my favorite dishes since I was a kid.They're delicious fresh but also taste great cold.It's super easy.You will finish deep-frying in 1-2 minutes.While deep-frying, they will float to the surface, so flip them over and deep-fry until both sides become brown.You can also use flour → eggs → panko bread crumbs for coating. Recipe by Plus Nine

I learned this recipe for soybean pulp from my grandmother long ago. It has a simple and light taste. I added a bit more sugar for sweeter result.Instead of dashi stock + soy sauce, you can use store-bought mentsuyu.At first, the flavor is a little thick, but you can gradually thin it out to get the flavor you prefer. Recipe by Nokosandon

I've been making this with chikuwa but thought it might be tasty with wiener sausages instead.Make sure to make cuts in the sausages so that they soak up the sauce.It is more delicious with lots of sesame seeds.There isn't so much sauce, so you can tilt the pan and bring everything to one side, then it'll be easier to coat the sausages with the sauce. Recipe by Poron526

I can never come up with anything pink in my repertoire to put in a bento, so I uploaded this for my own records to use next year. Next year, I'll also put in more veggies.Plain rice goes better with the cured ham than sushi rice. I made the green vegetable rice the easy way, by adding green vegetable furikake (rice seasoning). Recipe by Umihotaru

I mixed in some fragrant ao-nori, a taste that kids love!When adding red food coloring, a little bit goes a long way. Recipe by Hina*yuna mama

I adore kabocha tempura. It tastes great also shallow fried! I added a bit of my special seasoning to make it sweet and salty and my husband raved!To make it easier to remove the seeds and pith from the kabocha, I always heat it first in the microwave. Kabocha is really sweet and tasty when shallow fried!! Recipe by tommy 0304