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

This is our family's regular dish.-If the umeboshi is popping out, the chicken will spit when it's being fried. To prevent this, make sure to press it down and dredge well.-The chicken won't cook thoroughly if the oil is too hot. So, make sure it's just the right temperature. Recipe by Yuuyuu0221

When you think of bento, you think of something that's heavy with meat, but not so much of fish. So I decided to make easy-to-eat fish fries for my child.When you are cooking this for a bento, try to not cut them after frying because they tend to fall apart. Instead, cook them in smaller chunks so that they fit into the bento box.Try enjoying this with some Japanese-style Worcestershire sauce, etc.This also goes well with mentsuyu and mayonnaise.Of course, you can also eat this fresh out of the fryer. Recipe by Hokkori-no

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 combined ingredients my son loves to create a recipe that's easy to make for bento lunch boxes.The key is to cut the tenders into small pieces. It lets the flavor soak in and can be cooked quickly. Of course, you can also use thigh or breast meat. Recipe by makkocafe

There are too many bento recipes that are soy sauce flavored, so I decided to make a salty version!Cut the meat diagonally to ensure that it is still tender when you eat it.In Step 3 when you're adding in the katakuriko and mixing with chopsticks, if it's still to dry, just add a little water till it's no longer dry.In the morning, just take it out and heat it up for your bento. This totally has saved me. Recipe by Hokkori-no

I love frozen shrimp nuggets like this, so I tried making them myself. It didn't turn out exactly the same, but I think they're close in flavor and texture.The shrimp mixture is soft so it's rather difficult to coat them. You can dip the nuggets in beaten egg instead of flour and milk of course. For 12 nuggets. Recipe by 1630412

I wanted to make a main dish using my favorite Narazuke, and so I created this recipe. Since the fried rice contains both Narazuka and chirimen jako which are both salty, you only need a little bit of soy sauce and it'll be delicious. I packed the rest of the bento with items with different tastes and textures.Heat up the pan well and cook over high heat throughout. I think this will turn out better if the rice is hot before adding to the frying pan to prevent the pan from cooling down. Recipe by *kaworu*

This tamagoyaki is a godsend when you want to add some color to a bento that doesn't have any green vegetables in it.To make it easy to roll up, don't put any edamame on the far side of the tamagoyaki. When you mix the egg, the white is left as-is. Recipe by Konyamo ippai

I wanted to eliminate the step of adding seasonings when making tamagoyaki for bento in the morning, and also try them without Japanese noodle dipping sauce.Just 1 teaspoon of ponzu give enough flavor. Adjust the amount to taste.I also recommend adding scallions to the egg mixture. For 1 serving. Recipe by Mikanshufu

This is a variation on one of my mother's recipes.This is for a bento, so be sure to completely cook the eggs.When making a katsu-don, you don't need to let it stand after cooking and reduce the second steaming time from 20 seconds to 15.Adjust the amount of sugar to taste. Recipe by Yuuyuu0221

A friend informed me that frozen tempura is great for bento-making, and I've been following her tip every since.The sauce is really simple, and can easily be whipped up on busy mornings.Keep a close eye when toasting as the kakiage is prone to scorching.If the heat is still on when you add the sauce, it'll boil down so turn it off immediately and then pour. Recipe by Kohagaeru