This is my mother's recipe. She taught me how to recreate the flavor that I loved as a child.To make the soboro very fine and crumbly, mix it all together well before cooking it. For 4 servings. Recipe by aya2920

In this bento, the flavors of the main dish, miso yellowtail soboro with rice (combining the flavor of yellowtail with the saltiness of barley miso), is complemented by East Asian Vegetables (sour), Sesame Chinese Water Spinach (bitter), and Sweet Fried Egg (sweet). I made it to evoke the local "Satsuma" cooking style of Ehime Prefecture.When packing the dish into your bento or lunch container, if you mix 1/3 of the soboro in with the rice, it will infuse the rice with more flavor and taste so much better. For 2 bento servings. Recipe by cocoko

I came up with this recipe since I wanted to entertain my guests with gunkan maki.The nori seaweed may not stick well when you just made the gunkan maki. But if you stick the nori seaweed with some rice, or place a gunkan maki to hold the opening part, it will soon settle and stick together. For 6 portions. Recipe by HaradaKiTN

Using natural coloring, I strive to make a cute and colorful bento every day.My mother taught me to cook this in a small saucepan, but I think that the soggy eggs become crumbly faster when using a pan.Make sure to cook it through over a low heat to produce the pretty yellow color. Make this in a large frying pan rather than a small saucepan; I feel that you can make this more fine by doing so. Recipe by nazna

Our canteen lady used to make this very often when I lived in company housing.The soboro was sandwiched with rice so it was very satisfying.I don't use any oil with this dish, so use a non-stick frying pan.Use 2 pairs of chopsticks to stir the egg mixture. The bigger the gaps between the chopsticks are, the larger the soboro grains become. Recipe by Shijimi24

I often make this quick bento on busy mornings. It's very easy since it's made with frozen and preservable dishes, except for the egg.Serve with salad if you can.It's last night's leftover tuna and seaweed salad in the picture. Recipe by TetoNZ.

I made a bento with the teriyaki chicken that I've been eating since I was little. Make this eel saucebeforehand and store it for easy bento preparation. Homemade Gochujang-The flour is used so that the sauce sticks to the chicken.-This recipe uses a little extra sugar since the chicken will be in a bento box. Please adjust the amount of sugar to your preference.-It also tastes great if you add some ginger juice.-You can add some vinegar, also (the vinegar prevents the food from spoiling.) Recipe by Yuuyuu0221

My children love this dish so I have the ingredients written down so I don't forget them.The seasoning ratio is 1 tablespoon each of soy sauce, sake and mirin per 100 g of chicken so it's easy to remember. Only the ratio of sugar is differentBy mixing the ground chicken with the flavoring ingredients before you start cooking it, you'll be able to season it evenly.If you keep mixing the egg without stopping, it will turn into a very pretty, finely crumbled soboro. For 4 servings. Recipe by Pukuttopukumaru

I just came up with it. As my gratitude for all the users who viewed my lunch box recipe, I picked up one of the tapas from the lunch box in the top photo. Thank you.Match the sizes of the cucumber diameter and the fish sausage diameter. You can also wrap up the sliced cheese instead of a cheese ball. Recipe by Hikosky

I added vegetables to my 2 colour soboro rice bowl, for a 3-colour version of the dish.If you season the greens with soy sauce, firmly ring out excess liquid, and season again. This will avoid soggy greens and will taste delicious. Recipe by Pukuttopukumaru

I'd never tried any chicken soboro other than my mother's, and I'd had no idea that it's usually sweet until I became an adult.I would like to try making sweet soboro next time.Please separate the meat using the back of the spoon while it's still half cooked to make fine sprinkles of chicken soboro.Please use a non-stick frying pan or a pot to make egg soboro without using oil. When you don't have one, lightly grease the pan, and pour in the egg mixture.Please adjust the amount of the honey and sugar to your liking. Recipe by Tokkochan to musume

When I was cooking a bento side dish, I just used leftover ingredients, and came up with this great colourful recipe that I really liked.-The flavour is a bit strong for a bento dish.-The amounts of the ingredients are just suggestions. Please adjust it to your taste. For 1 bento serving. Recipe by rinocojp