Mix Vegetables soup. Using boiling method. The soup contain all the nutrients.I add millet, chai seeds, and seaweeds to my rice.

This is a standard recipe in our home.Step 2: If making this for a bento, don't add onions.You can use less eggs if you want (basic katsudon uses 3-4 eggs for 2 servings).It will be even easier to make if you use mentsuyu.Adjust the amount of soy sauce and sugar to suit your tastes. Recipe by Yuuyuu0221

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 like to make this for weekly meal preps. It is super easy to make and pairs with a lot of different foods. This week I paired with nuts and a homemade crispy treat and wasabi peas and cookies but there are so many various combos you can do! #PrepAndPack

I like ginger stir-fries but I get sick of them if they are always the same. I thought about adding miso, and this is how it turned out.It will have a nice fragrance if you let it brown slightly, but mind you don't let it burn. I made this for my bento, so I sliced the meat into easy to eat pieces in advance. You can slice it into any size you like. Recipe by Raby

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

I wanted to use delicious kabocha squash in a bento. I tried combining it with mountain wasabi.Mountain wasabi is quite strong, so please adjust the amount to taste. For 1 serving. Recipe by Yanagi Saki

I make this often for bento. I modified a chicken recipe we eat at my parents' house by cutting the chicken into bite size pieces fit for bento.Because I make this for bento, I cut the chicken into bite size pieces and cover in sauce.The chicken is soft and is still delicious even after it cools. It's cheap, too. If you're having it at home, you could also make it with whole chicken tenders instead of cutting them into pieces. Serve with the sauce. Recipe by Meso

I thought of a colorful and hearty meat dish.It has a slightly sweet teriyaki kind of taste so it is also tasty when you add yakiniku (Japanese BBQ) sauce. Recipe by Naopu

This is one of my family's favorite dishes.Be sure to coat the meat with the flour so that the sauce sticks. Recipe by Yuuyuu0221

This recipe is an entry for the international bento contest. I made this recipe because I wanted people to realize the goodness of foods produced and grown in the Tokyo region.Edo sweet miso has a strong sweet flavour. If you use regular miso, add a little bit of sugar to it. When I made this dish, I wanted to make a lunchbox that didn't rely on granulated dashi stock for flavour, but had a deep savouriness from the ingredients themselves. Recipe by Mishatomo

Pork piccata tastes great but it's always a worry as to whether it's cooked properly. With fish sausage piccata there's no need to worry about that, plus it's cheap.Some fish sausages are mixed with cheese, so if you buy that type you don't need to add it.Anyway, this is a very simple dish and great for your lunch box.It's great if you have flour but if you don't then don't worry about it!You'll just notice the batter sticking to the fish sausage a little less.After you've cooked the sausage once, the batter may peel off easily, so dip it gently the second time.You can use normal, longer fish sausages for this recipe but the taste and texture will be a little different. Recipe by Shijimi24