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

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.

I use pork a lot, so bits and pieces of leftovers accumulate in my freezer.Using a recipe that calls for vinegar as reference, I thought of this.Since then, I have been able to use up my pork without any waste!- If the meat from Step 4 is long or large, cut it in half and then use it. The amount will increase, it will cook through faster, and it will become easier to stick into a bento♪.- When cooking in Step 6, do not cover with a lid. It will wilt if you do. Recipe by Chisora

In Kansai, the sauces for okonomiyaki, yakisoba, and takoyaki are different. They are all tasty, but I always end up with leftover sauce.Add the sauce after turning off the heat. If you add it while the heat is still on, it will spatter and form dark lumps. Recipe by Marrietty

I made this with mom when i was at home yesterday. Ya before eid come we usually give boxes of food for our neighbours (it's a common tradition here). I actually made 37 portions but here im gonna write for only 2 portions.

★Thank you for 3,000 reviews!★ With just a little extra effort, chicken breast turns out juicy! This ketchup-based sauce tastes great even when cold, and the secret touch of butter really brings out the flavor.Recipe background:I always end up buying 1 kg of chicken breast when it's on sale. I cut it into bite-sized pieces and soak it in sake and soy sauce to keep it fresh, so I can add it to bento boxes every day! Coat with potato starch and pan-fry until golden. You can change up the flavor with sweet and savory sauces, oyster sauce, ketchup, or sweet vinegar—highly recommended!

I like combining sausages with yakiniku sauce or with ground sesame seeds.Many members use sausages with yakiniku sauce and mayonnaise in their recipes. I took it upon myself to create a recipe without mayonnaise. I decided to try with just yakiniku sauce and ground sesame seeds.Adjust the amount of yakiniku sauce to match the thickness and length of the sausages. If too much oil renders from the sausages in step 2, absorb some of it with paper towels. Recipe by Nyankochansan

These rice balls use my recipe for shiso hijiki seaweed. I've been preparing them this way for a long time. They will also turn out delicious if you add chirimen jako dried baby sardines. Seefor Okowa Steamed Sticky Rice Mixed With Hijiki, Umeboshi and Chirimen Jako.Depending on your preference, use plenty of yukari when you make rice balls. Adjust the amount to taste. The shiso hijiki already contains sesame seeds, but not very much, so I added a bit more in this recipe. Adjust the amount of hijiki and sesame seeds to taste. Recipe by Yuuyuu0221

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 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 thought of this while looking at another bento recipe, and the next morning, I tried it and it was delicious.Sometimes the stem of the asparagus is tough; in that case, it's best to peel the outer skin.Adjust the amount of shio-koji to taste. Recipe by Donpintan

For my recent companion who likes Japanese flavors:* Squid Daikon* Burdock root (gobo), carrots, and green beans wrapped in chicken tenders and fried* Tamagoyaki (pan-fried rolled egg) with mentaiko (spiced roe) and green onion* Simmered arame-type kelp* Rice with black bean and mixed grains* Takuan (pickled daikon radish)Boil the daikon until it's soft.First bring the simmering sauce's flavoring ingredients to a strong boil before adding adding the squid.Don't overcook the squid; it gets hard.The broth will be squid scented.Add the water to the sauce, and then let the daikon absorb all the flavors as it simmers in the squid-scented sauce.The squid is added back in to simmer again at the end, so the squid and the daikon are both tender. Recipe by pegupepepe