A recipe to add a touch of green to your bento.I recommend parboiling the broccoli only slightly, so it is still quite hard. Recipe by usamaaya

I didn't want to put boiled broccoli in my bento...I tried baking with aurora sauce (the mayonnaise and ketchup mixture) on top, and it was delicious!I didn't have time to take pictures. Recipe by soratea

This reminds me of lunch boxes made by grandma!Now that I am a mother, I make this for my children!Try with crab stick too!It's also nice! Recipe by sakuhi mama

I wanted a good, colorful okazu (side dish) for my bento, so I thought of shrimp with broccoli.The sauce thickens, so it won't make a saucey mess in your lunchbox. Recipe by umemodoki

I've been making this for a while now.Step 2 If you'd like your broccoli to be well-flavored, add 2 teaspoons of sugar to 1000 ml of water. The broccoli will be ready after a minute of cooking depending on the dish you're planning to make with it.Step 3 Make sure the broccoli is dispersed and not clammed together. Recipe by Yuuyuu0221

For busy mornings. It's my family's easy and quick bento dish.Use a cup that can go in the microwave. For 1 aluminium cup worth. Recipe by Nike

I make bento every day. I made this bento keeping the balance of 5 flavors (sweet, sour, salty, bitter, and umami) as well as color in mind.I recommend using a good tasting salt to sprinkle on the fried lotus root.With the lotus root as the main component, add shreded cabbage and cherry tomatoes, bite sized koya dofu (freeze-dried tofu) simmered in dashi stock, sliced fresh radish, and sweet-sour pickled vegetables to the bento. Recipe by kachimachi

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*

There are various recipes and flavors for karaage and I've tried a bunch of them. This one's what I settled on.Fresh ginger and garlic for a excellent flavor. No garlic is ok for a bento. The key is a generous amount of sesame oil. For tatsutaage, you can coat the chicken in katakuriko (potato starch flour) after Step 1. Recipe by Asamato

I love eating broccoli covered with thick sauce.I was cooking sakura shrimp, and I had broccoli so I just combined them together.You can microwave the broccoli instead of boiling it during Step 1 if you like. For 2 servings. Recipe by Tooruyomecchi

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