This is a recipe I learned from my mother.-In Step 1, if you're not going to use the microwave to drain the tofu, place a chopping board on it and let sit for 15 minutes (use a heavy chopping board).-Adjust the sugar amounts as desired.-Since it's got a lot of sugar it'll burn easily. Keep a careful eye on it while cooking.-If using salt please add 2/3 teaspoon. Recipe by Yuuyuu0221

This is my second attempt at making doll shaped rice balls!! I wonder if I improved a little??You can design the dolls however you like . This time I used boiled octopus-shaped wieners . (It's a little healthier ). I've used them in about 10-15 bentos You can also use black soy beans for the eyes . For about 4 small rice balls. Recipe by Gomamaron

I had some leftover imitation crab sticks, so I made tamagoyaki a little different than the usual.Cook it over low heat. You can use 2 slices of ham and cheese if you like. Standing it up vertically to cool will help it shape into a cylinder without becoming smashed. For 4 slices. Recipe by *Anna*

I used leftover green beans and imitation crab stick as fillings for a Japanese omelet.It's hard to roll if you put in too much filling.Please adjust the seasoning as you like.I used the frozen green beans without defrosting them. Recipe by Yuukarikoara

I miniaturized the tonbei-yaki (a large filled omelette like dish that's a speciality of the Kansai region) that we usually have for dinner and put it in a bento. It made my son really happy!I put this in his bento whenever he gets bored with the usual tamagoyaki.If you add too much milk to the egg mixture, the egg will rip easily. For 1 serving. Recipe by Koutakerumama

I made the usual simmered pork belly cubes (buta no kakuni) with Shinshuu miso from the region I'm from. I used pork from Shinshuu Miyuki pigs.Regarding the squid rolls that I put into the bento - in landlocked Nagano prefecture (formerly the Shinshuu region) we have something called "shio maru ika", which is salt-cured squid. It's a regional speciality that we've had since the olden days, when we couldn't get fresh seafood. The usual way to eat it is to chop it up and mix it with other things.Combine the flavoring ingredients beforehand in a bowl. This makes it easier to work, and the flavors will be right too.By simmering the ingredients with the lid off after cooking them under pressure, the flavors will be distributed evenly. Recipe by Peni-da

I wanted to make a tamagoyaki for bento that would be delicious and springy even cold. I wanted it to be bouncy, so I based my method on chawanmushi (steamed savory custard) instructions.Straining the egg mixture will produce a smooth texture. Adjust the heat by removing the frying pan from the heat while cooking. It is difficult to roll the egg when it is soft set, but this will prevent any brown layers from appearing when the egg has been wrapped up. Addendum: adjust the amount of seasoning when using large-sized eggs. Recipe by Momonoyasashiikaori

I made at home the frozen chicken tsukune patties that I normally buy at a store.The tsukune patties will be cold and tough by the time you eat it for lunch, so I added some silken tofu thinking that it might make the patties a little softer.The top picture is before they were frozen.The reheated chicken patties lose the thickness in the sauce, but the taste has soaked into it.(If you have time in the morning, make a small amount of sauce and apply it onto the heated chicken patties if you like.) Recipe by Hokkori-no

I made this for my princess.Feel free to decorate it with your favorite ingredients. Recipe by Chicchi

For my son who just turned 1 year-old and my 3-year-old daughter! We went to a cherry-blossom viewing picnic on the children's day holiday.I uploaded the 2012 version of the Cherry-blossom viewing bento box as well. Recipe by yui0211

I came up with this recipe to make something nice with boiled eggs when I didn't have enough time to make an omelet for a bento lunch box.If you make hard boiled eggs at night, you can save a lot of time in the morning. Recipe by Mori

Our whole family loves our very own version of ginger pork.I always pack a "ginger pork bento" for my husband the day after we have ginger pork for dinner, so I use a bit more meat than usual. For 4 servings + enough for a bento. Recipe by Chisora