Simple Jabara Cucumber Namul for Bento

I came up with an easy way to add a touch of green to my bento.If you don't have seasoned salt, just use normal salt. Recipe by Rapipapi

I received a ton of cucumbers, so I came up with this recipe as a way to use them up. My husband loves these too.Diluting the dashida in boiling hot water makes it easier to toss with the cucumbers, but if you're in a hurry, skip this step. Add the dashida once the cucumbers have softened. Add sesame seeds for a tastier finish. Since cucumbers come in different sizes, add the dashida 1 teaspoon at a time to taste. For 2 servings. Recipe by Crepemeter

I make these often whenever I have an excess of cucumbers. They make great bento fillers, and are super easy.Since the cucumbers are pounded, the flavors absorb easily. Recipe by adusa

My friend taught me how to make this.It's easy to make. All you have to do is mix. Recipe by Yuuyuu0221

I just came up with this off the top of my head.Don't over-boil the shrimp in Step 1.Let the shrimp cool down before packing it in your bento box.You can use other dressings instead of sesame oil if you like. Recipe by Yuuyuu0221

I was given a lot of Korean nori seaweed as a souvenir. I added it to cucumber namul, and it was delicious.If you make this way in advance, the flavor will change, and it won't be so nice. So mix everything together right before you eat!Japanese powdered red chili pepper is very spicy, so use a tiny bit if you use it. It will be the best to use Korean red chili if possible. Recipe by Shingashi hatake

I created my own recipe for namul while cutting cucumbers and tomatoes. The usual namul ingredients like spinach and bean sprouts are blanched, but I didn't cook the cucumber and tomato since I wanted to enjoy them raw. Recipe by Pukuttopukumaru

It's an easy but delicious namul made with shredded cabbage that tends to become leftover. Adding a cucumber or boiled carrot will add nice colours to the dish.Using chopped cabbage is also delicious. Cut it however you like it! When you are using the garlic sesame oil (https://cookpad.wasmer.app/en/recipes/147018-homemade-garlic-sesame-oil), mix 1 tablespoon of it with the boiled cabbage. Adjust the flavour with salt and pepper, sprinkle with the roasted sesame seeds, and you're done. Recipe by Heartful Kitchen Rei.

I tried to make an easy recipe so that I could cook it on busy mornings.Cutting the potato into small pieces will reduce the cooking time and makes it easy for kids to eat.Please try not to deep-fry it for too long. It will make the potato hard and dry, and it will not taste good. For 1/2 sweet potato. Recipe by ss mama

To fill gaps in a bento....Don't try to poke through these with toothpicks or bento picks to secure them. They seem to hold up better in a bento box on their own.The cucumber is very thin, so be careful not to rip it when you're rolling it up. For 2 rolls. Recipe by Mikapachiko

I made this when I was pushed for time and when I wanted to make something just for me.Use a strong flame before you add the egg, then fry over low flame (You can turn the heat off if you want.)Bunch it together as tightly as you can.When you turn it over, press on the surface slightly to flatten it and give it an attractive finish. For 2 cuts. Recipe by HEWA

Lately Kumamon has become a popular mascot character and you can see many commercial goods popping up everywhere. This was a request from my son.I cut notches into the nori seaweed for my son who can't bite it off.If you do this I think it'll be easy for small children to eat it. Recipe by Nayuka

Store-bought pickling liquid contains lots of additives, so I thought I'd trying making my own with what ingredients I had on hand. It was a success, so I upload the recipe here.The listed quantity of salt is minimal, so feel free to increase it if you like. Recipe by Ryo---ko.

I received a request so I created this recipe.Originally it was a girl with her elephant hat, but I changed it to just the elephant so that it would be easier to make.Please use ingredients on hand!Secure the trunk and cheeks with a piece of pasta to keep them from falling off. Recipe by Mai*Mai

Zucchini are easily available these days and I use them often. The problem with them is that they go soggy after cooking. I decided to do the same preparation as with aubergines. Since then the cooked zucchini are better and we have always prepared them in this way.Zucchini have a lot of water content and tend to go soggy after cooking. Usually a lot of seasonings are added to disguise the sogginess. If you do the same preparation as with aubergines, you can refrain from using too much salt. For 2 servings. Recipe by Heartful Kitchen Rei

https://www.youtube.com/watch?v=RpsrsbFdh-A&t=216s&ab_channel=YeungManCooking

I have been making this for a long time because I love bean sprout namul. It also tastes good sprinkled with red chili powder.Make sure you don't boil the bean sprouts too much.It tasted even better when boiled from cold water. Recipe by Yuuyuu0221

My daughters love konnyaku. It's seasoned lightly, so kids can eat it. It fills up empty spaces in your bento box! The sesame flavor will stimulate your appetite.Boil the konnyaku to remove the smell. Then pan-fry to evaporate the water so that it'll soak in the seasoning well. Cook fast over high heat! Stir all the time so it doesn't burn! Recipe by Toiroiro

I thought up a way to make a cute bento box.If you cut the fringe with relatively shallow cuts, it will look like the flower on the left side of the picture. If you make deeper cuts, it will look more like the flower on the right side. You can make various kinds of flowers depending on the width and length of your cuts. Recipe by Michabi

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

I made this recipe to use up some green peppers that didn't fit in the refrigerator. I decided to boil it into a yummy dish.If possible, use freshly grated ginger to enjoy its aroma to the fullest. In Korea, people mix this with their hands, and add sesame oil after it has been seasoned. Recipe by meg115

Spicy! Sweet! Sour! The combination of these flavors really lift your spirits.The crunchy crispy texture is addictive and easy to make.Korean chili pepper isn't painfully hot like Japanese chili pepper, it has a gentle aroma. So it's not too spicy even if you add a lot. It's great on simmered dishes too. It's pretty cheap as well. Recipe by pegupepepe

When I first saw Kumamon, he reminded me of my recipe for "Black Rilakkuma" so I thought I could probably make it.It's hard for small children to bite through nori seaweed so I would suggest sticking a smaller amount of nori seaweed over the top, if you're serving this to younger folks. Recipe by Kerorabu

This method of making namul comes from my many of years of experience when I used to run a restaurant. The texture of the bean sprouts is the same with any method when they're freshly boiled, but there's a big difference after some time has passed. I came up with this method so that the bean sprouts would stay delicious and fresh-looking even after some time.Here are the 7 rules for crispy bean sprout namul!-Start boiling in cold water.-Use as little water as possible.-Once the water comes to a boil, drain the bean sprouts immediately and let them cook through in residual heat.-Don't put the cooked bean sprouts in cold water.-Do not ever squeeze out the bean sprouts.-Coat in sesame oil while they're still hot.-Add the seasonings after they have cooled. Recipe by Heartful Kitchen Rei

Namul typically only uses sesame oil and salt, but I prepared them with a subtle sweetness so that my kids would eat it, too.When seasoning, first add only 1/2 tablespoon sugar, then adjust to taste. Salt is a key ingredient to enhance the sweetness, so be sure to adjust the amount of salt depending on your desired degree of sweetness. Use just enough sugar to make it ever so subtly sweet. Recipe by Anchomai

I took my previous recipe Milanese-style Chicken Cutlets with Basil Oil,and turned it into a bento-friendly recipe that is easy to freeze.[A few variations]You can make the basil sauce separately from the chicken and then just coat the chicken as it goes into the bento with just the amount of sauce you want to use.With the 2 step coating, please adjust the amounts of the panko bread crumbs and then Parmesan cheese as you desire. For an easy to make amount. Recipe by Hokkori-no

My husband is Korean. I adapted a recipe I learned from my mother-in-law when we were living in South Korea (they make it with spinach. Komatsuna is not sold there apparently).Namul made with leafy greens is the most standard type of namul eaten in Korean families. It's easy and delicious, so I make it a lot.My mother in law used plastic gloves for this, but I used a plastic bag to save on washing up.In South Korea they boil the greens whole, squeeze them out and cut them up later. (Small spinach leaves are sometimes removed from the stems, boiled and eaten on their own.) Recipe by sarahkawa

Konnyaku is cheap! I always buy it...It is sweet and spicy, so it goes well together with rice and sake . It gets really spicy if you add in a whole chili pepper, half a pepper might suffice. You can also omit the red pepper and use ichimi or shichimi chili powder instead .The sesame will stick to the konnyaku when cooking if there is water remaining, so it is a good idea to squeeze out the water with a paper towel. Recipe by Iku..

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 found a small amount of kabocha squash and a potato in the refrigerator but they weren't enough for an entrée, so I steamed and mashed them to cook croquettes, and packed them into a bento.I tore the bread to make breadcrumbs, but you can use a blenderIt's no problem to use store-bought breadcrumbs. Recipe by Kyarameruhappi-