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Bento Recipes

Hanami Bento
BENTO RECIPES
from Episode 4 / Season 2.
Hanami Bento
Marc Matsumotoby Marc Matsumoto

Utensils:

  • 1 fan
  • 1 large clear bowl
  • Flower-shaped cutters (chrysanthemum, ume, cherry-blossom)

Top layer:

  • Pickled daikon radish
  • Carrot
  • Kamaboko fish cake
  • Kiwi fruit
  • Strawberries
  • Butterhead lettuce

Bottom layer:

two servings

  • 250 g sushi rice
  • 1 slice of ham
  • 1 slice of cheese
  • 5 snap peas
  • 1 thin omelet/thin-fried egg/egg crepe

Toppings

Thin omelet/thin-fried egg/egg crepe:

two servings

  • 1 egg
  • A dash of vegetable oil
  • 1/4 tsp sugar
  • 1/8 tsp salt

Sushi rice:

two servings

  • 160 g Japonica rice
  • 150 ml water
  • 2 tbsp sushi vinegar
  • 2 tbsp white sesame seeds (ground)

1. Transfer the cooked rice to a bowl and drizzle evenly with sushi vinegar.
2. Use a rice scoop or spatula to combine, using a cut-and- fold motion so as not to crush the grains.
3. Fan the rice while mixing to cool and remove the excess moisture.
4. Once the rice has a lustrous sheen, mix in the ground sesame seeds.

Thin omelet/thin-fried egg/egg crepe

1. Crack the egg and add the sugar and salt. Beat until fully combined.
2. Heat a non-stick pan over low heat and coat evenly with vegetable oil. Wipe off the excess oil with a paper towel.
3. Pour some of the egg mixture into the pan and swirl it around to cover the surface, as you would a crepe.
4. When the egg is set, turn over and cook briefly to dry.

Sushi toppings

1. Cut out flowers from the egg, ham and cheese.
2. Parboil the snap peas until they turn a bright green and then plunge in cold water to blanch. Drain and make a V-shaped incision in each.

Fun Rolls Bento for adult
BENTO RECIPES
from Episode 4 / Season 2.
Fun Rolls Bento
Maki Ogawaby Maki Ogawa
Fun Rolls Bento for child

(For adult)

  • Cooked rice 250 g
  • Cauliflower florets
  • Cherry tomatoes
  • Cucumbers with oil dressing
  • Boiled carrots
  • Green peas
  • Lettuce
  • 1 Asparagus and Bacon Fun Roll
  • 1 Cheese, Shiso and Black Pepper Fun Roll

(For child)

  • Cooked rice 120 g
  • Cauliflower florets
  • Cherry tomatoes
  • Cucumbers with oil dressing
  • Boiled carrots
  • Green peas
  • 1 Asparagus and Bacon Fun Roll
  • 1/2 Cheese, Shiso and Black Pepper Fun Roll
  • Butterhead lettuce
  • 1 Candy-shaped Fun Roll

Fun Rolls:

two servings (one child, one adult)

  • 3 spears asparagus (boiled)
  • 3 and 1/4 spring roll wrappers
  • 3-4 slices of bacon
  • 4 cheese sticks
  • 4 shiso leaves
  • A pinch each of salt and pepper
  • A pinch of flour
  • Oil for deep frying
  • 1 candy-shaped snack cheese (for decoration)
  • 1 slice sliced ham (for decoration)

Cucumbers with Oil Dressing:

  • 300 ml olive oil
  • 1 clove garlic
  • Fresh basil
  • 50 g walnuts
  • Cucumbers (rubbed in salt to draw out excess moisture)

1. Place a slice of cooked bacon and a spear of asparagus cut in half on a spring roll wrapper.
2. Roll it up and seal the edges with a paste made from equal parts water and flour.
3. Make another fun roll with different ingredients. Sprinkle the spring roll wrapper with salt and pepper. Place a shiso leaf and a cheese stick on top and roll it up. Seal the edges with the flour paste.
4. Heat the vegetable to about 150 degrees Celsius. Fry the rolls, gradually increasing the temperature, until they’re golden brown.

Decorations for child bento

1. Cut 1 spring roll wrapper into quarters.
2. Place the cheese in the centre of one quarter.
3. Use a straw to cut out circles from the ham. Place the circles on the cheese and wrap it as you would a piece of candy.
4. Press the wrapped ends with a chopstick to seal. Deep fry at low temperature, increasing the heat towards the end.

BENTO TRIP - "Koala vs. Thai Food" Bento (Bangkok, Thailand)
BENTO TRIP
from Episode 4/ Season 2.
"Koala vs. Thai Food" Bento (Bangkok, Thailand)
  • Bangkok is the capital of Thailand.

    Bangkok is the capital of Thailand.

  • Various food stalls line the sides of the roads here.

    Various food stalls line the sides of the roads here.

  • All kinds of delicious Thai dishes are sold at the food stalls.

    All kinds of delicious Thai dishes are sold at the food stalls.

  • Rice paired with spicy Thai food is an unbeatable combination.

    Rice paired with spicy Thai food is an unbeatable combination.

  • This is a kratip, a traditional woven bamboo container.

    This is a kratip, a traditional woven bamboo container. It's used for holding cooked sticky rice.

  • The bamboo preserves the sticky rice's flavor for a long time.

    The bamboo preserves the sticky rice's flavor for a long time.

"Koala vs. Thai Food" Bento Recipe

  • Taew has been making adorable bento for her daughter for six years.

    Taew has been making adorable bento for her daughter for six years. Her "Koala vs. Thai food" bento was the most liked submission from BENTO EXPO's second season. She kindly demonstrated how she makes it for us.

  • Pad kaprao, a common Thai dish of stir-fried meat and basil, is Taew's specialty.

    Pad kaprao, a common Thai dish of stir-fried meat and basil, is Taew's specialty.

  • Ground pork is stir-fried with garlic and then seasoned with fish sauce, Oyster sauce, and sugar.

    Ground pork is stir-fried with garlic and then seasoned with fish sauce, Oyster sauce, and sugar.

  • Don't forget to add the holy basil! It's the signature ingredient.

    Don't forget to add the holy basil! It's the signature ingredient.

  • The koala's face is made from Jasmine rice mixed with turmeric.

    The koala's face is made from Jasmine rice mixed with turmeric.

  • Nori is added on top to make the koala's facial features. And with that, the bento is finished!

    Nori is added on top to make the koala's facial features. And with that, the bento is finished!

Shirataki Yakisoba Bento
BENTO RECIPES
from Episode 3 / Season 2.
Shirataki Yakisoba Bento
Marc Matsumotoby Marc Matsumoto

Yakisoba Sauce:

two servings

  • 2.5 tbsp Worcestershire sauce
  • 2 tsp ketchup
  • 1 tsp soy sauce
  • 2 tsp honey

Shirataki Yakisoba:

two servings

  • 360 g tofu shirataki noodles
  • 40 g chopped bacon
  • 40 g red onion (thinly sliced)
  • 40 g carrot (cut into shreds)
  • 40 g shimeji mushroom
  • 40 g snap peas (cut diagonally in half)

Accompaniments:

  • Lettuce
  • Cherry tomatoes
  • Blueberries
  • Strawberries
  • Kiwi fruit

1. Parboil and drain the shirataki noodles.
2. Mix the yakisoba sauce ingredients in a small bowl.
3. Place your frying pan over medium heat and stir-fry the bacon until most of the fat has melted.
4. Add the onion, carrot and shimeji mushroom and continue stir-frying.
5. Add the shirataki noodles and sauce and cook until most of the liquid has evaporated.
6. Add the snap peas and cook until they turn a bright green.

Shogayaki Bento
BENTO RECIPES
from Episode 3 / Season 2.
Shogayaki Bento
Maki Ogawaby Maki Ogawa

Shogayaki:

two servings (one child, one adult)

  • 100 g pork (thinly sliced)
  • 1 tbsp soy sauce
  • 1 tbsp sake
  • 1/2 tbsp sugar
  • A pinch of flour
  • A dash of vegetable oil
  • 1 tsp grated ginger

Carrot Kinpira:

two servings (one child, one adult)

  • 1 Carrot
  • 1 tsp sugar
  • 2 tsp soy sauce
  • 2 tsp sake
  • White sesame seeds

(For adult)

  • 240 g cooked rice
  • Boiled broccoli
  • Black sesame seeds
  • Boiled cabbage
  • Kabocha pumpkin (Sliced and fried in the pan used for shogayaki)

(For child)

  • 130 g cooked rice
  • Cherry tomatoes
  • Boiled broccoli
  • Boiled cabbage
  • Pan-fried sliced kabocha pumpkin
  • Cheese for decoration
  • Nori for decoration

Shogayaki

1. Cut the sliced pork into easy-to-eat pieces. Dust both sides with flour.
2. Add a dash of oil to your frying pan and cook the pork on both sides until golden brown.
3. Combine the sauce ingredients and drizzle over the pork in a circular motion. Cook until the pork is evenly coated and infused with flavor.

Carrot Kinpira

1. Shred the carrot.
2. Stir-fry and then add the sugar, soy sauce and sake.
3. Continue cooking until the carrot shreds are tender and then mix in the white sesame seeds.

Decorations for child bento

Cut 3 circles from the nori and 2 circles and 2 triangles from the cheese and arrange into a cute seal.

BENTO TRIP - Iwakunizushi Bento (Yamaguchi, Japan)
BENTO TRIP
from Episode 3/ Season 2.
Iwakunizushi Bento (Yamaguchi, Japan)
Maki Ogawaby Maki Ogawa
  • Iwakuni city's Kintai Bridge

    Iwakuni city's Kintai Bridge is known for its wooden arches and is a popular destination in Yamaguchi Prefecture.

  • The famous "Iwakunizushi" bento.

    The famous "Iwakunizushi" bento.

  • It's said that the lord of Iwakuni Castle invented Iwakunizushi.

    It's said that the lord of Iwakuni Castle invented Iwakunizushi.

  • Maki visits a 160-year-old Japanese restaurant to learn the recipe.

    Maki visits a 160-year-old Japanese restaurant to learn the recipe.

  • Owner Kiichiro Kamio uses large wooden molds to make his shop's Iwakunizushi.

    Owner Kiichiro Kamio uses large wooden molds to make his shop's Iwakunizushi.

  • Vinegar, carrots, locally grown lotus root, and other ingredients.

    Iwakunizushi's signature feature is its mixed rice. Vinegar, carrots, locally grown lotus root, and other ingredients are added to rice and mixed together.

  • Various ingredients are layered inside the wooden mold.

    Various ingredients are layered inside the wooden mold.

  • The surface is decorated with shiitake mushrooms, egg, and other colorful toppings.

    The surface is decorated with shiitake mushrooms, egg, and other colorful toppings.

  • This Iwakunizushi is enough for 70 people!

    This Iwakunizushi is enough for 70 people!

Maki's Iwakunizushi Bento Recipe

  • The Murakawas, a local family, help Maki cook.

    The Murakawas, a local family, help Maki cook.

  • The ingredients are vinegared rice, thinly sliced egg, teriyaki ground pork, and lettuce.

    The ingredients are vinegared rice, thinly sliced egg, teriyaki ground pork, and lettuce.

  • Place the egg ribbons on the bottom of a cake mold and then add a layer of rice.

    Place the egg ribbons on the bottom of a cake mold and then add a layer of rice.

  • Make a layer of ground pork and put lettuce on top.

    Make a layer of ground pork and put lettuce on top.

  • Add another layer of rice and then press everything down.

    Add another layer of rice and then press everything down.

  • Flip the mold over and decorate the sushi with Iwakuni lotus root.

    Flip the mold over and decorate the sushi with Iwakuni lotus root.

Vegetable Garden Bento with Niku Miso
BENTO RECIPES
from Episode 2 / Season 2.
Vegetable Garden Bento with Niku Miso
Marc Matsumotoby Marc Matsumoto

Niku Miso:

two servings

  • 120g yellow miso
  • 2 tbsp hatcho miso
  • 2 egg yolks
  • 80 ml cane sugar
  • 120 ml sake
  • 60 g fresh shiitake mushrooms
  • 20 g scallions
  • 15 g ginger
  • 150 g ground pork
  • 2 tbsp sesame seeds (white)
  • 1 mandarin orange

Vegetable garden:

two servings

  • Vegetables, as desired
  • Lettuce
  • Red cabbage
  • Cauliflower
  • Yellow paprika
  • Red paprika
  • Snap peas
  • Carrot
  • Raddish
  • Tomato

1. Cut the mandarin orange in half and scoop out the fruit. Keep the peel for use as a cup for the niku miso and squeeze the juice.
2. Using a fork or hand mixer, combine the two types of miso, egg yolks, sugar and sesame seeds.
3. Pour vegetable oil into a frying pan and stir-fry the minced shiitake, leeks and ginger over medium heat until brown.
4. Add the ground pork and stir-fry until most of the meat is no longer pink.
5. Add the miso sauce and a dash of mandarin juice and then simmer over low heat.

Saba Gohan Bento (mixed rice with mackerel)
BENTO RECIPES
from Episode 2 / Season 2.
Saba Gohan Bento (mixed rice with mackerel)
Maki Ogawaby Maki Ogawa

Saba Gohan:

two servings (one child, one adult)

  • 500g cooked rice
  • Approx. 30 g mackerel (half filleted)
  • A pinch of flour
  • 1/2 tbsp vegetable oil
  • 3 shiso leaves
  • 1 tbsp butter
  • A pinch of salt

Sweet Potato with Honey:

two servings (one child, one adult)

  • 100 g sweet potato
  • 1 tbsp honey
  • 2 tbsp water
  • 10 g butter
  • 15 g raisins

Saba Gohan

1. Sprinkle both sides of the mackerel with a pinch of salt and set aside for about 15 minutes.
2. Use paper towels to pat dry. Dust both sides with flour and sauté both sides until golden brown.
3. Remove the bones and flake the fish. Add to the cooked rice, along with butter, sesame seeds, shredded shiso leaves and salt.

Sweet Potato with Honey

1. Cut the sweet potato into rounds, so that each slice is about 20 g. Soak in water for about 10 minutes to remove the bitterness.
2. Pat dry with paper towels. Sauté in butter until golden brown.
3. Add the honey, water and raisins. Cover and simmer over medium-low heat until there is no more liquid.

BENTO TRIP - Rendang Bento
BENTO TRIP
from Episode 2/ Season 2.
Rendang (Bali, Indonesia)
  • Entering a market in Bali, Indonesia

    Entering a market in Bali, Indonesia

  • Inside a market in Bali, Indonesia

    Inside a market in Bali, Indonesia

  • Padang food restaurant

    Padang food restaurant

  • Customers eating (Every dish is brought out and you pay for the amount eaten)

    Customers eating (Every dish is brought out and you pay for the amount eaten)

  • Takeout wrapped in a banana leaf

    Takeout wrapped in a banana leaf

  • Banana leaves are traditionally used to wrap food in Indonesia due to their antibacterial properties

    Banana leaves are traditionally used to wrap food in Indonesia due to their antibacterial properties

  • Banana leaves are traditionally used to wrap food in Indonesia due to their antibacterial properties

  • Banana leaves are traditionally used to wrap food in Indonesia due to their antibacterial properties

  • Our guest chef, Luhnik

    Our guest chef, Luhnik

Rendang Recipe

  • Ingredients for Rendang, a popular dish made by simmering beef with coconut milk and spices

    Ingredients for Rendang, a popular dish made by simmering beef with coconut milk and spices

  • Use a mortar to grind together over 20 spices and create a paste

    Use a mortar to grind together over 20 spices and create a paste

  • Use a mortar to grind together over 20 spices and create a paste

  • Add the spice paste to boiling coconut milk (this creates Rendang’s unique sweet and spicy flavor)

    Add the spice paste to boiling coconut milk (this creates Rendang’s unique sweet and spicy flavor)

  • Add the beef

    Add the beef

  • Cook for about three hours, until all of the moisture has evaporated

    Cook for about three hours, until all of the moisture has evaporated

  • Wrap the Rendang in a banana leaf

    Wrap the Rendang in a banana leaf

  • Wrap the Rendang in a banana leaf

  • Luhnik shares the bento with her husband

    Luhnik shares the bento with her husband

Teriyaki Maitake Mushroom
BENTO RECIPES
from Episode 1 / Season 2.
Teriyaki Maitake Bento
Marc Matsumotoby Marc Matsumoto

Teriyaki Maitake Mushroom:

two servings

  • 1 maitake mushroom
  • Vegetable oil
  • Teriyaki sauce

Scrambled Eggs:

two servings

  • 4 eggs
  • 1/4 tsp of salt
  • 2 tsp of sugar

Teriyaki Sauce:

Equal parts soy sauce, sugar, and sake
* Sake may be replaced with water

Teriyaki Maitake Mushroom

1. Place the maitake on a tray and drizzle with vegetable oil.
2. Put the maitake in a frying pan. Set a pot (or a similar piece of flat, heavy cookware) on top to flatten the maitake. Cook each side for 3-4 minutes.
3. Once both sides are lightly browned, add the teriyaki sauce and cook until most of the liquid has evaporated.

Scrambled Eggs (iri tamago)

1. Pour all of the ingredients into a bowl and mix well.
2. Add a dash of oil to a frying pan and then pour in the egg mixture. Cook over medium-low heat gradually increasing the temperature as you stir.

Teriyaki Chicken and Egg Bento
BENTO RECIPES
from Episode 1 / Season 2.
“Oyako” Teriyaki Bento ("Oyako" refers to a combination of chicken and egg)
Maki Ogawaby Maki Ogawa

Teriyaki Fried Egg

(For both adult and child servings)

  • 2 egg
  • A pinch of flour
  • Teriyaki sauce
  • A dash of vegetable oil

Chicken Tsukune:

(For adult)

  • 250 g chicken breast
  • 90 g onion
  • 2 tbsp flour
  • 1 egg
  • A pinch of salt
  • 8 g grated ginger
  • A dash of vegetable oil

(For child)

  • White sesame seeds
  • Teriyaki sauce

Teriyaki Sauce:

Equal parts soy sauce, sugar, and sake
* Sake may be replaced with water

Teriyaki Fried Egg

1. Coat the bottom of a frying pan in a thin layer of oil and then crack an egg into the pan, the same way as you make fried eggs. Once the egg white is mostly cooked, fold the egg in half and sprinkle flour on top.
2. Once the egg yolk is fully cooked, drizzle teriyaki sauce on top.
3. Fry over high heat to quickly remove the alcohol (from the teriyaki sauce), then lower the heat to medium. Once the liquid has mostly evaporated, cook on high heat until the surface of the egg is glossy.

Chiken Tsukune(chiken meat balls)

1. put all the ingredients from A) into a ball and mix well until it gets sticky. Then divide into small pieces and shape each like small oval chicken balls.
2. Heat a dash of oil in a frying pan and cook the chicken balls until browned on both sides.
3. Once the chicken balls are mostly heated through, drizzle teriyaki sauce on top using a circular motion. Turn the heat to high to quickly remove the alcohol (from the teriyaki sauce), then lower to medium heat. Flip the balls on the pan so that the they are covered with the sauce evenly.
4. Once the liquid has mostly evaporated, cook on high heat until the surface of the chicken is glossy. Sprinkle white sesame seeds on top.

BENTO TRIP - Maki's Flaked Fish Bento
BENTO TRIP
from Episode 1/ Season 2.
Maki's Flaked Fish Bento (Shizuoka , Japan)
Maki Ogawaby Maki Ogawa
  • Bullet train passing in front of Mt. Fuji

    Bullet train passing in front of Mt. Fuji

  • Maki at Shizuoka Station (about 1 hour from Tokyo by bullet train)

    Maki at Shizuoka Station (about 1 hour from Tokyo by bullet train)

  • Sea bream bento: a Shizuoka specialty "ekiben"

    Taimeshi Bento: a Shizuoka specialty "ekiben"

  • This bento contains simmered sea bream paired with soy sauce flavored rice

    This bento contains simmered fish paired with soy sauce flavored rice

  • You'll never get tired of Shizuoka's simple yet addictive sea bream bento

    You'll never get tired of Shizuoka's simple yet addictive fish bento

  • Kogawa Harbor

    Kogawa Harbor

  • Maki received a freshly caught 50 cm long sea bream from a local fisherman

    Maki received a freshly caught 50 cm long tilefish from a local fisherman

Maki's Flaked Fish Bento Recipe

  • Fillet the sea bream.

    Fillet the tilefish.

  • Boil the fillets for about three minutes.

    Boil the fillets for about three minutes.

  • Combine sugar, soy sauce, and sake in a pot to make the broth for simmering.

    Combine sugar, soy sauce, and sake in a pot to make the broth for simmering.

  • Remove the skin and bones from the fillets. Add the sea bream to the broth.

    Remove the skin and bones from the fillets. Add the Flaked fish to the broth.

  • Simmer the sea bream until most of the liquid has evaporated, stirring frequently.

    Simmer the Flaked fish until most of the liquid has evaporated, stirring frequently.

  • Simmer the sea bream until most of the liquid has evaporated, stirring frequently.

  • Simmer the sea bream until most of the liquid has evaporated, stirring frequently.

  • Maki's original sea bream bento

    Maki's original Flaked fish bento

  • This family loves how Maki's version of the Flaked fish bento turned out

    This family loves how Maki's version of the Flaked fish bento turned out

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