It's always a challenge to come up with something for my bento...You'll probably have a bit of komatsuna left over... For an easy-to-make amount. Recipe by Ponpoa-ru

This is one of the colorful garnishes I made.I vary these ham roses by adding cheese or nori seaweed. Flavor the omelette anyway you prefer.The main photo shows an early version of this recipe where I cooked the ham, but the recipe itself describes an easier method where the ham is not cooked.Choose bright pink, thinly sliced ham to make the prettiest roses.Put any extra bits of egg in the middle of the roses. Don't roll up the roses too tightly for the best looking results.If you add 1/2 teaspoon of katakuriko potato starch flour + 1/2 tablespoon of water to the beaten egg, the thin omelette will come out very nicely. For 3 roses. Recipe by Momora

I make character bentos every day for my daughter in kindergarten. I come up with something for every event.Basically, the smaller the heart, the cuter they look. It also makes them easier to pack into bento boxes. Recipe by Meronpannachan

I just wanted to leave a record of what I made!I wonder if this is too much for 2 people?My boyfriend and I tend to eat a lot haha. For 2 servings. Recipe by Kaizokugari no zoro

I made these for Osechi (New Year's feast).You can keep the flavors simple by just using soy sauce, or give these a sweet-salty flavor. You can also pre-season the chicken. This recipe can be varied in any way you like.If you want to give them a sweet-salty flavor, heat up the flavoring ingredients in a frying pan before adding the dragon eyes to the pan. Coat them with the sauce while reducing it. Recipe by Rarumu

I wanted to make a colouful and beautiful tamagoyaki.Finely chop the vegetables. This way, it makes the cross section of the sliced tamagoyaki looks beautiful.It is difficult to cook the inside of tamagoyaki with lots of fillings. Make sure to cook the egg thoroughly if you put it in a lunch box in summer.Cook over low heat patiently towards the end. Recipe by Donpintan

I made origami boxes to hold beans for a Setsubun festival and decided to use them in an "assorted chocolate" bento box.Match the size of the parchment paper boxes to fit in your bento box. For 1 serving. Recipe by Zakki--

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

A Chinese zodiac character bento.Form it into a long face like a horse. Recipe by Mai*Mai

I wanted to make a spring-themed bento.Keep an eye on the noodles when they are in the toaster and make sure they don't burn! Recipe by Urimaru

When I was little, my mom used to put this in my bento a lot. Recipe by MyT09

I wanted to use the new picnic lunch box that I got from my mother.I always make too much and my stomach gets too full, but the amount was just right this year.It turned out to be a charming, delicious, and pleasing cherry blossom viewing bento.If I were to add one tip, the sakura on the bamboo shoot is just for decoration. It adds a touch of the cherry blossom viewing flavor.This amount for lunch is a little more than usual, so it should make your tummy feel moderately satisfied.Even usual side dishes will taste more delicious when you eat them outdoors. Recipe by Shihochin