My bento didn't have any greens, so I whipped this up with what I had on hand.Cutting the peppers along the grain makes them more palatable. For pepper lovers, cut the peppers anyway you like.After the mayonnaise is added, quickly transfer to a plate or else it'll become sticky. Recipe by soratea

I used what was in my fridge to fill a gap in my bento. For 2 cups. Recipe by Momopanda

I'm crazy for tamagoyaki with mayonnaise. I've also been in love with the combination of gochujang and mayonnaise, and when I made tamagoyaki with them both, it was really delicious. Recipe by Nanaiku

I made this in order to use up leftover chikuwa fish sticks, just using whatever I had on hand, and it was amazingly good.You can really taste the sweetness of the Chinese cabbage and it's well flavored too, so you can spoon it on top of a bowl of rice and serve it as a 'donburi' too!I didn't list it in the ingredients, but I added frozen corn for color.I think the mayonnaise retains its flavor better if you add it after turning the heat off.Just cook the Chinese cabbage until it's totally wilted. There's no need to divide the leafy part and the stem part. For 5 servings. Recipe by Yumisuna77

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*

This is a recipe my mother used to make.You can easily make just one, so it's great for bentos. While you are baking it in the oven, you can toast bread for breakfast at the same time. Since a delicious liquid will come out of the mushroom while it's baking, it's best to put it in an aluminium foil cup or on a piece of foil. Recipe by Gonza mama

I had some pork offcuts leftover.Adding vegetables such as onions, green peppers, and cabbage should also be delicious. For 2 servings. Recipe by *ku-chan*

I've always made this dish for my own lunches, but I decided to post the recipe here because it consistently turns out so well, even despite the differences in size of the umeboshi ♪I usually use honeyed umeboshi, because I don't like umeboshi that's too sour.Just use any umeboshi that you'd like! Recipe by Nanaiku

I needed one more dish for a bento, so I thought up something simple using ingredients I had at home.Adjust according to your taste.Mix in the grated cheese after thoroughly coating everything with the consommé granules. You can also add in mixed vegetables and ham etc. if you wish.Use whatever kind of macaroni that you like. Recipe by brother921

I was all out of olive oil, so I used mayonnaise that I had in my fridge instead, and it was delicious.You should cook bento tamagoyaki all the way through to prevent food poisoning. (Especially in the summer). Wrapping it in cooking paper makes it taste like it was steamed.You can eat this half-cooked when you make this at home. Recipe by Ryo---ko

I wanted to add parsley to a recipe using potatoes, so I thought this up.You can add in more wasabi if you wish.The wasabi will be really spicy if you do not mix it in well, so mix it in evenly.You don't need toppings. Recipe by Nekonokaasan

A tamagoyaki (Japanese rolled omelet) perfect for bento boxes. My husband, who usually isn't interested in tamagoyaki, said this one was delicious, so I wanted to remember it. It has a gentle, fluffy sweetness.Recipe background:When I want a pop of red in a bento, crab sticks are always handy! I usually change up my tamagoyaki recipe each time, but my husband really liked this version.