NHK WORLD > NHK WORLD TV > BENTO The Global Lunchbox Project

Meet your hosts!

Marc Matsumoto
Marc Matsumoto

Marc Matsumoto is a private chef, culinary consultant and TV presenter with a base of clients around the world. Born in Japan, and raised between the US and Australia, Marc developed an early love for travel and a broad palette of global flavors. He believes that by making wholesome delicious food accessible to people of all backgrounds, the world becomes a better place.

Maki Ogawa
Maki Ogawa

Maki Ogawa's books have been translated into three languages and are sold around the world. Yum Yum Bento Box is credited with starting the recent bento boom. She also loves to post pictures and recipes on social networks like Facebook and Instagram and she's been featured by news outlets from around the world. Many of her bento ideas come about when she's cooking for her two sons. Fans love her delicious, easy-to-make, kawaii bento ideas!

Bento Recipes

Katsu Sandwich Bento
BENTO RECIPES
from Episode 14 / Season 3.
Age-Teri Bento
(For adults 521kcal For kids 350 kcal)
Marc Matsumotoby Marc Matsumoto

Bento contents:

Makes enough to pack into 2 bentos

For sauce:

  • 4 tablespoons dashi stock
  • 4 tablespoons 3-S sauce
  • 10 grams ginger (julienned)
  • sesame seeds (for garnish)

For frying

  • 130 grams cod (cut into bite-size chunks)
  • 40 grams kabocha (sliced)
  • 40 grams carrot (sliced at an angle)
  • 60 grams eggplant (quartered)
  • 20 grams shishito peppers
  • 40 grams baby corn
  • salt
  • 1 tablespoons potato starch
  • vegetable oil (for frying)

Directions

1. Bring a heavy bottomed pot with at least 1-inch of vegetable oil up to 340 degrees F.

2. Prepare the vegetables ensuring you dry them well with paper towels.

3. Sprinkle the cod with salt and then dust it with the potato starch.

4. Fry the vegetables and cod until cooked through. You don't want to brown them too much.

5. Add the 3-S sauce, dashi stock, and ginger to a frying pan and bring the mixture to a boil. When the sauce begins to thicken, add the fried vegetables and cod and toss to coat evenly with the sauce.

6. Serve over rice and garnish with sesame seeds.

Inarizushi Bento
BENTO TRIP
from Episode 14 / Season 3.
Inarizushi Bento (Ueno, Tokyo)
  • Bento Tript Season3 episode14 seen1

    Ueno is located in the center of Tokyo. Ueno Park is famous for its spectacular cherry blossoms. Traditional arts have also flourished in this area since the Edo period.

  • Bento Tript Season3 episode14 seen2

    At this 160-year old theater in Ueno, there are small tables at each seat. Guests can enjoy performances and eat bento at the same time.

  • Bento Tript Season3 episode14 seen3

    This bento, with inari-sushi and sushi rolls, is the traditional style eaten at the theater.

  • Bento Tript Season3 episode14 seen4

    The bento are made at this long-established inari-sushi shop.

  • Bento Tript Season3 episode14 seen5

    Inari-sushi are known for their sweet and savory taste. This shop simmers fried-tofu in a mixture of different sugars and soy sauces.

  • Bento Tript Season3 episode14 seen6

    Sour and salty rice is packed inside the sweet fried-tofu to make the inari-sushi. Marriage of two distinctive flavors makes inari-sushi taste good.

Maki's Inari-sushi Bento Recipe

  • Bento Tript Season3 episode14 seen7

    Maki will make a cute inari-sushi bento with the Seno family, who live in Ueno.

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    First, fried-tofu are cut in half and opened up to form pouches.

  • Bento Tript Season3 episode14 seen9

    Next, the fried-tofu are simmered in 3S sauce (soy sauce + sake + sugar).

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    More sugar is added to bring out the sweetness.

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    They're simmered for 15 minutes.

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    Sushi rice is then packed inside.

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    Maki's secret for making a cute inari-sushi is to shape the corners into animal ears.

  • Bento Tript Season3 episode14 seen14

    So many cute faces!

  • Bento Tript Season3 episode14 seen15

    Maki's inari-sushi bento bursting with cute animals is ready to eat.

Hot Dog Onigiri Bento
BENTO RECIPES
from Episode 13 / Season 3.
Triple Kara-age Bento
(For 2 adults and a child 1600 kcal)
Maki Ogawaby Maki Ogawa

Bento contents:



Ingredients

  • 300 g cooked white rice
  • 280 g chicken thigh
  • Oil for deep-frying
  • Flour

(For Soy Sauce Kara-age)

  • 2 tbsp soy sauce
  • 1 clove garlic (grated)
  • 1 tsp fresh ginger (grated)

(For Salted Kara-age)

  • 10 g salt
  • 200 ml water

(For Curry Kara-age)

  • 5 tbsp yogurt
  • 1 tsp salt
  • 1/2 tbsp curry powder

(For sides)

  • Purple sweet potato
  • Red bell peppers
  • Lettuce
  • Lemon

(For decoration)

  • Sweet potato
  • Nori
  • Sliced cheese
  • Baby corn

Prep:

1. Trim off the chicken fat and cut into bite-size pieces (approx. 40 g).
2. Grate the garlic and ginger.

Soy Sauce Kara-age

1. Place the soy sauce, garlic, ginger and 1/3 of the chicken in a food storage bag. Rub the seasoning into the chicken and set aside in the fridge overnight.

Salted Kara-age

1. Pour 200 ml of water into a food storage bag. Add 1/3 of the chicken and 10 g of salt. Rub well and set aside in the fridge overnight.
*Remarks: You can adjust the marinade time and flavors to suit your own tastes.

Curry Kara-age

1. Place the yogurt, curry powder and 1/3 of the chicken in a food storage bag and rub together. Set aside in the fridge overnight.

Direction: Deep-fried vegetables and kara-age

1. Deep-fry the purple sweet potatoes, asparagus and red bell peppers over low to medium heat. Deep-fry slices of sweet potato cut into kitty faces.
2. Dust the chicken with flour.
3. Heat the oil to 170 degrees Celsius. Deep-fry the salted kara-age for 4-5 minutes. Remove and drain. Deep-fry the soy sauce kara-age, also for 4-5 minutes. Remove, drain and finally deep-fry the curry kara-age for the same amount of time.

Direction: Kitty Onigiri

1. Make six salt-flavored rice balls (50-60 g each).
2. Wrap strips of nori around three of the rice balls and top with baby corn.
3. Top the remaining three with the deep-fried kitty faces.
4. Cut out the face parts from sliced cheese and nori.

Adobo Bento
BENTO TRIP
from Episode 13 / Season 3.
Midori Croquette (Brazil)
  • Bento Tript Season3 episode13 seen1

    Sao Paulo, Brazil is a mega-city in South America. It's home to one of the largest communities of Japanese people outside of Japan.

  • Bento Tript Season3 episode13 seen2

    In stores, lots of sushi and Japanese ingredients are sold. Bento are popular with many people here, not just those of Japanese descent.

  • Bento Tript Season3 episode13 seen3

    In the last few years, a bento delivery service in Sao Paulo has been gaining attention.

  • Bento Tript Season3 episode13 seen4

    Its bento are full of a colorful variety of Japanese foods and are packed in Japanese-style boxes.

  • Bento Tript Season3 episode13 seen5

    Ana Barvelli, a third-generation Japanese Brazilian, makes the bento.

  • Bento Tript Season3 episode13 seen6

    Ana inherited her love of cooking from her grandmother Toshiko, a first-generation Japanese Brazilian.

Ana's Midori Croquettes

  • Bento Tript Season3 episode13 seen7

    Taioba leaves are popular in Brazil. They are full of vitamins and taste like spinach.

  • Bento Tript Season3 episode13 seen8

    Today, Ana and her nephew Joao will make her grandmother's dish and add a Brazilian flair.

  • Bento Tript Season3 episode13 seen9

    First, they add taioba and boiled water to stir-fried onions. They stir-fry everything until the leaves become tender.

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    They chop the taioba until it becomes a paste.

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    The taioba paste is mixed with mashed potatoes to make the croquette base.

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    Ana shapes the croquettes into bite-size pieces, dusts them with flour, and fries them.

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    The inside is a surprisingly fresh green.

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    Joao has named this the "midori croquette" bento. In Japanese, "midori" means green.

  • Bento Tript Season3 episode13 seen15

    The recipe passed down to Ana from her grandmother will continue to evolve and be passed down to future generations.

Katsu Sandwich Bento
BENTO RECIPES
from Episode 12 / Season 3.
Katsu Sandwich Bento
(1020 kcal)
Marc Matsumotoby Marc Matsumoto

Bento contents:

Makes enough to pack into 2 bentos

Other bento items:

  • Cherry Tomatoes
  • Frill Lettuce
  • Macaroni and Egg Salad

Tonkatsu

  • vegetable oil (for frying)
  • 500 grams pork rib or loin chop (2 chops)
  • salt
  • white pepper
  • 2 tablespoons flour
  • 1 large egg (beaten)
  • 60 grams panko

Tonkatsu sauce

  • 4 tablespoons Worcestershire sauce
  • 2 tablespoons honey
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce

Sandwich

  • 4 slices sandwich bread (thick cut)
  • 1 leaf cabbage (shredded)

Directions

1. Add 2-inches (5cm) of oil to a heavy-bottomed pot and pre-heat to 320 F (160 C).

2. Sprinkle both sides of the pork with salt and pepper.

3. Dust the pork with an even coating of flour.

4. Dip the cutlet in the egg, coating evenly, and then roll it around in the panko to form a crust around the outside.

5. When the oil is up to temperature, fry the pork until it reaches an internal temperature of 140 F (60 C).

6.While the pork is frying, prepare the tonkatsu sauce by adding the Worcestershire sauce, honey, ketchup, and soy sauce to a small saucepan and bringing the mixture to a boil.

7. Lightly toast the bread.

8. When the Tonkatsu is cooked through, transfer them to a wire rack and drizzle both sides with the sauce.

9. To assemble the sandwich, spread some mustard on a piece of toasted bread and place a pork cutlet in the center of it. Top the meat with some cabbage and then cover with another piece of bread.

10. Press down to form the bread around the cutlet and then slice the sandwich in half. Trim the sandwich to fit in your bento box and repeat to assemble the second sandwich.

Hot Dog Onigiri Bento
BENTO RECIPES
from Episode 12 / Season 3.
Hot Dog Onigiri Bento
(921 kcal,4 kinds)
Maki Ogawaby Maki Ogawa

Bento contents:



Hot Dog Onigiri

  • Beef Teriyaki+Korean-style Carrot Salad+lettuce
  • Tuna mayonnaise
  • Scrambled eggs+lettuce
  • Weiner sausage+lettuce
  • Carp streamer sausages
  • Cherry tomatoes

Beef Teriyaki

  • Beef
  • 3 S Sauce (equal parts sugar, soy sauce and sake)
  • Fresh ginger

Korean-style Carrot Salad

  • Carrot
  • White sesame seeds
  • Sesame oil
  • Salt and pepper

Tuna mayonnaise

  • Canned tuna (packed in water)
  • Mayonnaise (preferably Japanese)

Scrambled eggs



Others

  • Wiener sausages (preferably without casing)
  • Nori
  • Lettuce
  • Salt
  • 400-450 g cooked rice

Prep:

1. In a bowl, mix the rice with a pinch of salt.
2. Make four hot-dog shaped onigiri.
3. Wrap in nori.

Direction: Tuna mayonnaise

1. Drain the tuna and mix with mayonnaise.

Direction: Beef Teriyaki

1. Cut the ginger into shreds and add to a frying pan along with the 3S sauce.
2. Bring to a boil, add the beef and simmer until the sauce has thickened.

Direction: Korean-style Carrot Salad

1. Cut the carrot into matchsticks and parboil for 30-60 seconds.
2. Drain and sprinkle with salt, pepper, sesame oil and sesame seeds.

Direction: Weiner sausages

1. Score the sausages and boil or pan-fry briefly.

Direction: Carp streamer sausages

1. Make a V-shaped incision on one end to form the tail.
2. Cut off the tip of the other end and use a straw to punch out the eyes.
3. Make a criss-cross incision along the length of the sausage and boil.

Direction: Assemble the Hot Dog Onigiri

1. Make a lengthwise incision along each onigiri.
2. Stuff one with lettuce, Korean-style carrot salad and beef teriyaki.
3. Stuff another with tuna mayonnaise.
4. Stuff one with lettuce and scrambled eggs.
5. Stuff the remaining one with lettuce and sausage.

Decorate with the carp streamer sausage and cherry tomato.

Adobo Bento
BENTO TRIP
from Episode 12/ Season 3.
Shumai Bento (Yokohama)
  • Bento Tript Season3 episode12 seen1

    Yokohama, a city where many different cultures blend together, is located close to Tokyo.

  • Bento Tript Season3 episode12 seen2

    Yokohama's Chinatown is one of the largest in the world.

  • Bento Tript Season3 episode12 seen3

    Dim sum has given rise to Yokohama's shumai bento. This popular bento has been a hit for the past 65 years.

  • Bento Tript Season3 episode12 seen4

    Dried scallops are the secret ingredient in the delicious shumai filling.

  • Bento Tript Season3 episode12 seen5

    The combination of ground pork and dried scallops creates a delicious pairing that makes the shumai flavorful, even when eaten cold.

  • Bento Tript Season3 episode12 seen6

    Another secret to the shumai's deliciousness is the bento box. It is made from thin sheets of Kyogi wood, which absorb any excess moisture.

Maki's Shumai Bento Recipe

  • Bento Tript Season3 episode12 seen7

    Determined to make her own shumai, Maki goes to a local shop to buy its homemade XO sauce. It's made with scallops and shrimp.

  • Bento Tript Season3 episode12 seen8

    Maki mixes ground pork with onions, potato starch, and the special XO sauce to make her filling.

  • Bento Tript Season3 episode12 seen9

    Maki's shumai recipe is kid-friendly, too.

  • Bento Tript Season3 episode12 seen10

    The meat filling is rolled into small balls.

  • Bento Tript Season3 episode12 seen11

    Instead of wrapping the filling, Maki's opted to slice the shumai wrappers into strips. This makes it easy for the kids to help out.

  • Bento Tript Season3 episode12 seen12

    For a dash of color, the shumai are topped with corn, edamame, or bell pepper.

  • Bento Tript Season3 episode12 seen13

    Cooking the shumai in a frying pan gives them a wonderful brown color.

  • Bento Tript Season3 episode12 seen14

    This bento is perfect for kids.

  • Bento Tript Season3 episode12 seen15

    Pairing the shumai with a few bite-size onigiri completes this easy and delicious bento!

Chicken Nanban BentoBento
BENTO RECIPES
from Episode 11 / Season 3.
Okonomiyaki Bento
(701 kcal)
Marc Matsumotoby Marc Matsumoto

Bento contents:

Makes enough to pack into 3-4 bentos

Other bento items:

  • Strawberries (large benihoppe)
  • Orange (benimadona)
  • Rice
  • Flat leaf parsley
  • Okonomiyaki sauce
  • Aonori
  • Katsuoubushi
  • Benishouga
  • Mayonnaise

Honey Mustard Sauce

  • 1 tablespoon honey
  • 1 tablespoon mustard

Batter

  • 2 large eggs
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 150 grams cabbage
  • 90 grams all-purpose flour (about 2/3 US cups)
  • 24 grams potato starch (about 2 tablespoons)

Japanese-style Okonomiyaki

  • 70 grams shrimp (peeled and deveined)
  • 2 scallions (chopped)
  • Okonomiyaki sauce
  • Aonori (green laver)
  • Katsuoubushi (dried skipjack-tuna flakes)
  • Benishouga (red ginger)

Western-style Okonomiyaki

  • 50 grams bacon
  • 30 grams melting cheese (shredded)
  • 5 grams parsley (3 sprigs, minced)

For Frying

  • Vegetable oil

Directions

1. To make the honey mustard sauce, whisk the honey and dijon mustard together in a small bowl and set aside.

2. To make the batter, whisk together the eggs, water, and salt in a bowl until evenly combined.

3. In another bowl, add the cabbage, flour, and potato starch and toss until the cabbage is evenly coated with the flour mixture.

4. Add the wet ingredients to the cabbage mixture and stir until just combined. It's okay if there are still some small lumps of flour, but do not overmix.

5. Add half the batter to a second bowl, and then mix in the shrimp and scallions into one bowl and the bacon, cheese and parsley into the second bowl.

6. Heat a frying pan over medium heat until hot, and then add a splash of oil.

7. Using a spoon, scoop the okonomiyaki mixture into the frying pan, dividing each one up into 3-4 okonomiyaki (depending on the size of your bento box.)

8. Fry on one side until it's set and flip it over. When you flip it over, press down on the top with a spatula to flatten it into a pancake. Continue frying on this side until it's browned on the bottom side and then flip it over once more.

9. Brown the first side, and then transfer the okonomiyaki to a plate to cool.

10. To serve, top the Japanese-style Okonomiyaki with okonomiyaki sauce, aonori, katsuoubushi and benishouga . Top the Western-style Okonomiyaki with honey mustard and minced parsley to garnish.

Takikomi-gohan Bento
BENTO RECIPES
from Episode 11 / Season 3.
Mayo-yaki Chicken Bento
(For adults 617 kcal, For kids 333 kcal)
Maki Ogawaby Maki Ogawa

Bento contents:

(For adult)

  • 260 g cooked rice
  • Mayo-yaki chicken
  • Broccoli
  • Cucumber, daikon radish and carrot marinated in sushi vinegar
  • Yellow and red cherry tomatoes
  • Gomashio (a mixture of salt and black sesame seeds)

(For child)

  • 125 g cooked rice
  • Mayo-yaki chicken
  • Broccoli
  • Cucumber, daikon radish and carrot marinated in sushi vinegar
  • Red cherry tomatoes

For mother hen and chick decoration

  • Boiled carrot
  • Nori
  • Sliced cheese

Mayo-yaki Chicken
Ingredients:

  • 1 chicken thigh
  • 1 eggplant
  • Flour, as needed
  • 1 tbsp mayonnaise
  • 1 tbsp soy sauce
  • 1/4 tbsp lemon juice

Directions:

1. Cut the chicken into bite-size (approx. 25 g) pieces and season with salt and pepper. Dust with flour.
2. Use a vegetable peeler to peel lengthwise strips of skin from the eggplant. Soak in water for a few minutes, roll up in plastic wrap and microwave (600 W) until tender. Cut into bite-size pieces.
3. Heat a frying pan and melt the mayonnaise. Add the chicken and brown on all sides. Drizzle soy sauce and lemon juice over the chicken and coat evenly.
4. Remove the chicken and stir-fry the eggplant in the remaining sauce.

Bento sides

Boiled broccoli
Red cherry tomato

Cucumber, daikon radish and carrot marinated in sushi vinegar

1. Cut the daikon, cucumber and carrot into bite-size pieces.
2. Sprinkle a generous amount of salt over the vegetables and set aside for 10 minutes.
3. Rinse and lightly squeeze out the excess moisture. Place in a food storage bag, add sushi vinegar and marinate overnight (for 8-10 hours).

Decoration (mother hen and chick)

1. Cut a hard-boiled egg into slices.
2. Cut a piece of carrot into slices, place in a pot of water and boil for 4 minutes.
3. Use the carrot slices to make the hen's comb, two beaks and the chick's wings
4. Cut out the hen's wings from the sliced cheese.
5. Use nori to make two sets of eyes and feet.

Adobo Bento
BENTO TRIP
from Episode 11/ Season 3.
Kyaraben (Jakarta, Indonesia)
  • Bento Tript Season3 episode11 seen1

    Jakarta is the capital of Indonesia and has a population of 10 million people.

  • Bento Tript Season3 episode11 seen2

    Bungkus is an old tradition in Indonesia.
    Ready-made dishes are wrapped together with a serving of rice, making it similar to bento.

  • Bento Tript Season3 episode11 seen3

    Around lunchtime, the streets are full of people looking to buy bungkus.

  • Bento Tript Season3 episode11 seen4

    Today, Japanese kyaraben, or character bentos, have become a popular trend for events like birthday parties.

  • Bento Tript Season3 episode11 seen5

    Lukman Setiawan, the man behind the kyaraben boom in Indonesia, launched his kyaraben catering service in 2010.

  • Bento Tript Season3 episode11 seen6

    Setiawan believes that there's a common thread between Japanese kyaraben and Indonesia's traditional ceremonial dish, Tumpeng.

Rizki's Kyaraben Recipe

  • Bento Tript Season3 episode10 seen7

    Bento maker Rizki has come to the local and traditional Simpasa Market to buy ingredients for a surprise kyaraben for her family.

  • Bento Tript Season3 episode10 seen8

    The main dish, beef balado, is made of beef seasoned with garlic powder, coriander powder, and white pepper.

  • Bento Tript Season3 episode10 seen9

    The seasoned beef is parboiled before being deep-fried.

  • Bento Tript Season3 episode10 seen10

    The balado paste is made with tomato, garlic, and plenty of red peppers.

  • Bento Tript Season3 episode10 seen11

    The fried beef and balado paste are boiled with palm sugar and lime leaves until all the liquid has evaporated. The sweet, spicy, and aromatic blend is a trademark of Indonesian cuisine.

  • Bento Tript Season3 episode10 seen12

    Rizki boils cassava leaves to make the character's hair.

  • Bento Tript Season3 episode10 seen13

    The faces of her kyaraben characters are made using a special hole punch for nori.

  • Bento Tript Season3 episode10 seen14

    Rizki's simple and adorable smiley face kyaraben is complete!

  • Bento Tript Season3 episode10 seen15

    Her family is all smiles, too!

Chicken Nanban BentoBento
BENTO RECIPES
from Episode 10 / Season 3.
Keema Curry Bento
(438 kcal)
Marc Matsumotoby Marc Matsumoto

Bento contents:

Makes enough to pack into 2 bentos

For Rice

  • 160 grams rice (1 rice cooker cup)
  • 180 milliliters chicken stoc
  • 1/2 teaspoon turmeric
  • 20 grams raisins

For Keema

  • 1 tablespoon vegetable oil
  • 6 grams ginger (minced)
  • 6 grams garlic (minced)
  • 70 grams onion (finely chopped)
  • 1 tablespoon Japanese curry powder
  • 50 grams sweet apple (grated)
  • 100 grams tomato (chopped)
  • 1 teaspoon soy sauce
  • 1/2 teaspoon salt
  • 225 grams lean ground beef
  • 100 grams frozen green peas

For Bento:

  • Cherry Tomatoes
  • Turmeric & Raisin Rice

Directions

1. To make the rice, wash the rice until the water runs clear. Drain the rice and add it to a pot along with the chicken stock, turmeric and raisins. Cover with a lid and bring the mixture to a boil.

2. Turn down the heat to maintain a gentle simmer and cook for 15 minutes.

3. Turn off the heat and let the rice steam while you cook the keema.

4. For the keema curry, heat the oil in a frying pan over medium heat and then add the oil, ginger and garlic. Fry this mixture until very fragrant and just starting to brown.

5. Add the onions and saute them until they are translucent and just starting to brown.

6. Add the curry powder, and saute until the curry powder is fragrant (about 20 seconds).

7. Add the grated apple, tomatoes, soy sauce and salt and then turn up the heat to high.

8. When most of the liquid has evaporated, add the beef and use a spatula to break up the beef up.

9. Continue stir-frying until most of the liquid had evaporated and the beef is dry and crumbly. Add the green peas and stir-fry until the peas are warmed through.

Takikomi-gohan Bento
BENTO RECIPES
from Episode 10 / Season 3.
Ham-katsu Bento
(For adults 701 kcal, For kids 403 kcal)
Maki Ogawaby Maki Ogawa

Bento contents:

(For adult)

  • 260 g cooked rice
  • Ham-katsu
  • Boiled broccoli
  • Fried potatoes
  • Salt-massaged cabbage and cucumber with lemon juice
  • Gomashio (a mixture of salt and black sesame seeds)
  • Lemon
  • Leaf lettuce for use as partitions

(For child)

  • 140 g cooked rice
  • Ham-katsu
  • Boiled broccoli
  • Fried potatoes
  • Salt-massaged cabbage and cucumber with lemon juice
  • Gomashio (a mixture of salt and black sesame seeds)
  • Lemon
  • Decoration: caterpillar made with slices of white and yellow cheese and cucumber cut into rounds.
  • Leaf lettuce for use as partitions

Ham-katsu
Ingredients:

  • Shredded cabbage, as desired
  • Salt, to taste
  • 1.5 slices cheese
  • 6 slices ham
  • 2 fried eggs (to sandwich in between the ham)
  • Short pasta, as needed to secure the ham-katsu
  • Panko breadcrumbs
  • Beaten egg (for the breading)
  • Flour
  • Oil for deep-frying

Directions:

(Ham-katsu, two types)

1. Sprinkle salt over the shredded cabbage and set aside to sweat and soften.
2. Sandwich the salt-massaged cabbage and cheese between two slices of ham. Skewer all four corners with pasta to hold in place.
3. Sandwich one of the fried eggs between two slices of ham and repeat the above process to hold in place. Do the same with the remaining fried egg.
4. Dust the ham-katsu with flour, dip in the beaten egg and coat with breadcrumbs.
5. Heat the oil to 170 degrees Celsius and deep-fry the ham-katsu until both sides are golden brown.

Bento sides
Fried Potatoes

Parboil the potatoes and deep-fry using the same oil as the ham-katsu.

Bento sides
Directions: Salt-massaged cabbage and cucumber with lemon juice

1. Cut the cucumber into thin rounds, sprinkle with salt and set aside to sweat.
2. Mix with the salt-massaged cabbage left over from making the ham-katsu and toss with lemon juice.

Decoration (caterpillar)

1. Use a round cutter to cut out circles from slices of yellow and white cheese. Cut the cucumber into rounds.
2. Place the cheese and cucumber circles over the rice to form a caterpillar.
3. Use black sesame seeds for the legs and feelers, nori for the eyes and mouth.

Adobo Bento
BENTO TRIP
from Episode 10/ Season 3.
Kinmedai Bento (Odawara, Kanagawa)
  • Bento Tript Season3 episode10 seen1

    Odawara is located only an hour away from Tokyo. The famous Odawara Castle is known for being the closest castle to Tokyo with a complete main tower (donjon).

  • Bento Tript Season3 episode10 seen2

    A thriving port city, Odawara is also famous for its abundance of seafood. Fatty and delicious kinmedai (splendid alfonsino) is especially popular.

  • Bento Tript Season3 episode10 seen3

    This kinmedai sushi bento is sold at the station. It contains rice topped with pieces of seared kinmedai.

  • Bento Tript Season3 episode10 seen4

    The kinmedai is lightly pickled and then seared, which gives the skin a crispy texture and mouthwatering aroma.

  • Bento Tript Season3 episode10 seen5

    Searing also brings out the umami trapped between the skin and the meat, as well as further improves the fish's mouthfeel.

  • Bento Tript Season3 episode10 seen6

    Thanks to this method of preparation, the kinmedai's skin and meat melt in your mouth, making it easy to eat.

Maki's Kinmedai Bento Recipe

  • Bento Tript Season3 episode10 seen7

    Maki buys some gorgeous kinmedai from a fish store in Odawara.

  • Bento Tript Season3 episode10 seen8

    Kamaboko, another local Odawara specialty, is a traditional food made of fish paste. It's a standard side dish in bento, so Maki wants to use it alongside her kinmedai.

  • Bento Tript Season3 episode10 seen9

    At this long-established kamaboko store, it's popular for tourists to try making their own kamaboko. Maki prepares some for her bento.

  • Bento Tript Season3 episode10 seen10

    This time, local fish cuisine expert Yoko Chida helps Maki make her bento.

  • Bento Tript Season3 episode10 seen11

    The kinmedai will be prepared tatsuta-age style. The fish is sliced skin-on, sprinkled with salt and potato starch, and then deep-fried.

  • Bento Tript Season3 episode10 seen12

    Although simple, this cooking method showcases the kinmedai skin's delicious umami.

  • Bento Tript Season3 episode10 seen13

    Now for Maki's handmade kamaboko. An incision is made into a thick slice, and then a small rolled-up piece of pink kamaboko is placed inside.

  • Bento Tript Season3 episode10 seen14

    The finished kamaboko pieces are shaped like beautiful flowers.

  • Bento Tript Season3 episode10 seen15

    Maki's colorful bento packed with Odawara's seafood specialties is complete! The red and white colors look wonderful together.

Chicken Nanban BentoBento
BENTO RECIPES
from Episode 9 / Season 3.
Chicken Nanban Bento
(663 kcal)
Marc Matsumotoby Marc Matsumoto

Bento contents:

Makes enough to pack into 2 bentos

Other bento items

  • Tartar sauce
  • Shredded cabbage
  • Fried green beans
  • Sliced small ripe tomatoes
  • White rice

Tartar Sauce

  • 1 hard boiled egg (peeled and chopped)
  • 1 tablespoon celery (small dice)
  • 1 tablespoon scallion (chopped)
  • 2 tablespoons mayonnaise
  • salt (to taste)
  • ground white pepper (to taste)

Nanban Sauce

  • 3 tablespoons 3S sauce (soy sauce and sake and sugar)
  • 1 tablespoons rice vinegar

Chicken

  • vegetable oil
  • 250 grams chicken thighs (cut into bite-size pieces)
  • 1 tablespoon flour
  • 1 egg white (beaten in a bowl)

Directions

1. Mix all the ingredients for the tartar sauce together in a bowl and season to taste with salt and white pepper.

2. To make the nanban sauce, add the soy sauce, sake, and sugar to a small pan and bring the mixture to a boil. Continue boiling until the sauce no longer smells like alcohol. Remove the sauce from the heat and stir-in the vinegar. Transfer this sauce to a large bowl.

3. Add 2-inches of oil to a heavy bottomed pot and heat to 340 degrees F (170 C).

4. Season the chicken lightly with salt and pepper and then dust with an even coating of flour.

5. When the oil is up to temperature, dip the floured chicken in the egg white and deep fry until golden brown.

6. When the chicken is cooked and golden brown, drain it well and transfer to the bowl with the nanban sauce. Toss to coat evenly with the sauce and then transfer the chicken to a plate to cool.

Takikomi-gohan Bento
BENTO RECIPES
from Episode 9 / Season 3.
Takikomi-gohan Bento
(For adults 408 kcal, For kids 205 kcal)
Maki Ogawaby Maki Ogawa

Bento contents:

  • 140 g cooked rice
  • Cauliflower
  • Sesame Broccoli Salad
  • Cherry tomatoes
  • Chopped scallions
  • Kitty Cat Decoration (1/2 Flavored Boiled Egg, boiled carrot, nori)
  • Leafy greens (eg. lettuce) for use as partitions

Takikomi-gohan:

  • 2.5 rice cups (450 ml) rice
  • 2.5 rice cups (450 ml) water
  • 2 tbsp soy sauce
  • 1 tbsp sake
  • A pinch of salt, to taste
  • 100 g shirataki
  • 70 g canned tuna (in oil)
  • 70 g shimeji mushrooms
  • 45 g carrot
  • 45 g bamboo shoots
  • Chopped chives

Directions: Takikomi-gohan

1. Rinse the rice and soak in water for 30 minutes.
2. Parboil the shirataki, drain and chop up.
3. Put all the ingredients into a large pot and bring to a boil.
4. Immediately reduce the heat to low and simmer for 15 minutes.
5. Turn off the heat and steam for 10 minutes.

Bento sides
Directions: Flavored Boiled Eggs

1. Bring the eggs to room temperature.
2. Boil for 12 minutes, peel and, for every 2 eggs, marinate in 30 cc of soy sauce, one tablespoon of sugar, and 12cc of water for at least 8 hours.

Bento sides
Directions: Sesame Broccoli Salad

1. Place the broccoli florets in boiling water and cook for 2 minutes.
2. Drain and dress with sesame oil, salt and pepper.
3. Sprinkle with white sesame seeds.

Decoration

1. Cut the Flavored Boiled Egg in half.
2. Use the boiled carrot to cut out the ears and nose.
3. Cut out pieces of nori for the eyes and nose.

Adobo Bento
BENTO TRIP
from Episode 9/ Season 3.
Yuk Beng Bento (Hong Kong)
  • Bento Tript Season3 episode9 seen1

    Hong Kong is a vibrant, cosmopolitan city located in East Asia. It's a wonderful place to try Chinese cuisine, as you can find delicious food from many different areas.

  • Bento Tript Season3 episode9 seen2

    Yuk beng is a traditional steamed pork patty dish. A favorite among locals, it's typically paired with white rice and vegetables.

  • Bento Tript Season3 episode9 seen3

    First, ground pork is beat together with potato starch, salt, soy sauce, and sugar.

  • Bento Tript Season3 episode9 seen4

    Toppings such as salted egg yolks, salted fish, and vegetables are added to the ground meat mixture.

  • Bento Tript Season3 episode9 seen5

    This large industrial steamer can hold many bowls at the same time.

  • Bento Tript Season3 episode9 seen6

    Steaming concentrates moisture and flavor, making the finished patties fluffy and juicy.

Suki's Yuk Beng Bento Recipe

  • Bento Tript Season3 episode9 seen7

    Local bento maker Suki loves to make yuk beng for her daughter Maya. They visit a nearby traditional wet market to buy ingredients.

  • Bento Tript Season3 episode9 seen8

    Suki prefers to buy fatty pork meat and then mince it herself. The result has a better texture than pre-ground meat does.

  • Bento Tript Season3 episode9 seen9

    Her Chinese kitchen knife is great for mincing. It easily cuts through excess fibers and helps disperse the fat to throughout the pork.

  • Bento Tript Season3 episode9 seen10

    Suki adds water chestnuts and moi-choi to her yuk beng. Moi-choi is a traditional food made from salted and dried mustard greens.

  • Bento Tript Season3 episode9 seen11

    After mixing in the chopped vegetables, Suki flavors the mixture with sugar, white pepper, soy sauce, Shaoxing rice wine, and sesame oil.

  • Bento Tript Season3 episode9 seen12

    Next, Suki adds water to a wok and places a steamer basket inside. Hong Kongese families often prepare steamed dishes, and this method is the most common.

  • Bento Tript Season3 episode9 seen13

    She shapes the pork mixture in a large dish. After the steamer heats up, it only takes 15 minutes to steam the patty.

  • Bento Tript Season3 episode9 seen14

    The finished yuk beng is a delicious mix of tender, juicy meat and crunchy vegetables.

  • Bento Tript Season3 episode9 seen15

    Suki's well-balanced bento packed with typical Hong Kongese foods is complete!

Honey Lemon Chicken Bento
BENTO RECIPES
from Episode 8 / Season 3.
Ebichiri Bento
(508 kcal)
Marc Matsumotoby Marc Matsumoto

Bento contents:

Makes enough to pack into 3-4 bentos

  • 300 grams shrimp, peeled and deveined
  • pinch salt
  • 1 small egg white
  • 1 tablespoon potato starch
  • 2 tablespoons water
  • 2 teaspoons potato starch
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil
  • 25 grams scallions (white parts only minced)
  • 6 grams ginger, minced
  • 3 grams 1 clove garlic, minced
  • 2 teaspoons doubanjiang
  • 3 tablespoons ketchup
  • 2 teaspoons rice vinegar

Directions

1. Put the shrimp in a bowl along with a pinch of salt, egg white and potato starch. Whisk the mixture together vigorously with your hand until the egg white is slightly foamy. Let this marinate for at least 10 minutes.

2. In a small bowl, whisk together the water, 2 teaspoons of potato starch and sesame oil.

3. Drain any excess egg from the shrimp. Add half the vegetable oil to a frying pan over high heat and fry the shrimp on one side until the coating is set. Flip the shrimp over and fry the other side until the coating is set. Transfer the shrimp to a plate.

4. Add the remaining oil, scallions, ginger, garlic, doubanjiang, and ketchup and stir-fry until the aromatics are very fragrant.

5. Return the shrimp to the pan and add the water and potato starch mixture.

6. The ebichiri is done when the sauce has thickened. Finish it off by tossing with the rice vinegar. Adjust salt to taste.

Yakitori Bento
BENTO RECIPES
from Episode 8 / Season 3.
Temari-zushi Bento Bento
Total calories (adult and child): 968 kcal
Maki Ogawaby Maki Ogawa

Bento contents:

Sushi Balls

  • 500 g cooked white rice
  • 2 tbsp sushi vinegar

Sushi Toppings:

  • Cucumber
    21/2 cucumber, salt
  • Italian chicory
    21 leaf, sushi vinegar
  • Beef
    2 slices thinly sliced beef
    3S sauce ((equal parts sugar, soy sauce and sake)
  • Thin omelette
    2 eggs, sugar, potato starch
  • Smoked salmon
    2 slices
  • Red radish flower
    2-3 radishes
  • Leafy greens (eg. lettuce) for use as partitions
  • Garnish (Lemon, snow peas, radish sprouts)
  • Decoration (carrots, nori)

Directions: Sushi Balls

1. Allow the rice to cool slightly. Drizzle sushi vinegar over the rice and mix together using a cut-and-fold motion.
2. Use plastic wrap to shape the rice into nine sushi balls.
3. Choose a topping and place it on a sheet of plastic wrap. Place a sushi ball on top and bring the plastic wrap around the ball and give it a couple of twists so that the topping adheres to the rice.

Toppings: Cucumber

1. Use a peeler to cut into thin slices.
2. Sprinkle with a pinch of salt and set aside to sweat.
3. Pat dry with paper towels to wrap.
4. Garnish with lemon.

Toppings: Italian chicory

1. Marinate in sushi vinegar.
2. Squeeze out excess moisture to wrap.

Toppings: Red radish

1. Cut into thin rounds and marinate in sushi vinegar.
2. Lay the slices over a sheet of plastic wrap to form a flower shape. Place the sushi ball on top and wrap. Garnish with a boiled snow pea cut into a decorative shape.

Toppings: Beef

1. Pan-fry both sides until brown and season with 3S sauce.
2. Wrap around the sushi balls and garnish with radish sprouts.

Toppings: Egg omelet

1. Beat the eggs together with some sugar and a pinch of potato starch.
2. Strain the eggs and pour into a non-stick frying pan placed over low heat. Cook slowly to prevent the forming of air bubbles.
3. Once the surface is done, turn off the heat and cover. Allow the omelette to cook through with the residual heat.
4. Cut into pieces large enough to wrap around the sushi balls.
5. Decorate to look like a chick, using nori for the eyes and carrots for the beak and comb.

Toppings: Egg omelet

1. Wrap around the sushi balls and sear the surface with a blowtorch.

Adobo Bento
BENTO TRIP
from Episode 8/ Season 3.
Ume Plum Bento (Mito, Ibaraki)
  • Bento Tript Season3 episode8 seen1

    Mito is famous for its plum blossoms. They bloom from February to March and bear fruit in early summer.

  • Bento Tript Season3 episode8 seen2

    Mito's local specialty is the inro bento. It's said the design is based on an accessory case a local lord had carried.

  • Bento Tript Season3 episode8 seen3

    Due to Mito's location near the ocean and the mountains, the area's dishes feature a rich variety of ingredients.

  • Bento Tript Season3 episode8 seen4

    A simmered whole ume plum and locally raised pork with ume plum dressing are two eye-catching inclusions in the bento.

  • Bento Tript Season3 episode8 seen5

    Ume plums are simmered in sugar and water over low heat for 40 minutes. The soft, sweet fruit is perfect for dessert.

  • Bento Tript Season3 episode8 seen6

    Boiled pork is mixed with chopped ume plum and a sweet and sour dressing. The bright red color is naturally occurring!

Maki's Ume Plum Bento Recipe

  • Bento Tript Season3 episode8 seen7

    Maki visits an ume plum specialty shop that's been making umeboshi since 1930.

  • Bento Tript Season3 episode8 seen8

    Umeboshi are a Japanese super food. To prepare them, fresh ume plums are pickled in brine for several months and then sundried.

  • Bento Tript Season3 episode8 seen9

    This store has a unique "umeboshi bar." Customers can pick from eight kinds of umeboshi and eat them on the spot.

  • Bento Tript Season3 episode8 seen10

    Thanks to their long lasting nature, umeboshi are a well-loved bento classic.

  • Bento Tript Season3 episode8 seen11

    Maki pairs her umbeboshi with shiso and sardine. Ume plum helps with the absorption of the sardine's nutrients.

  • Bento Tript Season3 episode8 seen12

    Small rolls are formed by wrapping the umeboshi in sardine and shiso.

  • Bento Tript Season3 episode8 seen13

    The prepared rolls are battered and deep-fried. The umeboshi's sourness cuts through the heaviness of the fried roll.

  • Bento Tript Season3 episode8 seen14

    This dish is nutritious and each bite offers an array of flavors.

  • Bento Tript Season3 episode8 seen15

    The vibrant red from the umeboshi is the perfect finishing touch on Maki's bento.

Honey Lemon Chicken Bento
BENTO RECIPES
from Episode 7 / Season 3.
Honey Lemon Chicken Bento
(412 kcal)
Marc Matsumotoby Marc Matsumoto

Bento contents:

Makes enough to pack into 3-4 bentos

  • Honey lemon chicken
  • kabocha rice (2go rice cooked with 180 grams garlic kabocha)
  • Broccoli
  • cherry tomatoes
  • Meyer lemon slices
  • 2 tablespoons water or white wine
  • 3 tablespoons ketchup
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 1 teaspoon soy sauce
  • 300 grams skin-on chicken thighs, cut into bite-size pieces
  • salt (to taste)
  • pepper (to taste)
  • 1 tablespoon all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 clove garlic, minced

Directions

1. In a small bowl, whisk together the water, ketchup, honey, lemon juice and soy sauce and set aside.

2. Salt and pepper the chicken and then dust evenly with flour.

3. Heat a pan over medium-heat until hot. Add the oil and garlic and swirl around the pan to coat evenly.

4. Add the chicken and then brown on one side. Flip the chicken over and brown the other side.

5. Use paper towels to remove any excess oil and then pour the sauce over the chicken. Cover with a lid until the chicken is cooked through (2-3 minutes).

6. Remove the lid and stir-fry the chicken until the sauce is thick enough to glaze the chicken.

7. Garnish with slices of lemon.

Yakitori Bento
BENTO RECIPES
from Episode 7 / Season 3.
Stuffed Pepper Bento
(For adults 553 kcal, For kids 298 kcal)
Maki Ogawaby Maki Ogawa

Bento contents:

(For adult)

  • 250 g cooked rice
  • Stuffed peppers
  • Leafy greens (eg. lettuce) for use as partitions
  • 1 cherry tomato
  • Edamame
  • Green asparagus
  • Stir-fried snow peas seasoned with salt and pepper
  • Star-shaped potatoes and carrots

(For child)

  • 140 g cooked rice
  • Stuffed peppers
  • Leafy greens (eg. lettuce) for use as partitions
  • 1 cherry tomato
  • 2 grapes
  • Green asparagus
  • Stir-fried snow peas seasoned with salt and pepper
  • Star-shaped potatoes and carrots
  • Decoration (red sausage, sliced cheese, star-shaped potatoes and carrots, 1.6-1.8 mm diameter pasta)

Stuffed Peppers

  • 125 g ground beef (lean)
  • 125 g ground pork (lean)
  • 100 g onion
  • 1 tbsp milk
  • 1 1/2 tbsp flour
  • Flour (to sprinkle over the bell peppers)
  • 3-4 red bell peppers
  • 3-4 green bell peppers
  • A pinch each of salt and pepper
  • 1 tbsp soy sauce
  • A dash of vegetable oil

Directions:

1. Mince the onion and combine with the ground meat, flour, salt, pepper and soy sauce. Knead thoroughly until sticky.
2. Remove the stems from the bell peppers and sprinkle flour inside. Cut into rounds.
3. Stuff the peppers with the filling.
4. Heat the vegetable oil in a frying pan over medium to medium-high heat and fry the stuffed peppers until both sides are brown.
5. Reduce the heat to low, cover and steam until cooked through.
6. Use a bamboo skewer to test them. If the juices run clear, they're done.
7. Garnish with star-shaped carrots.

Decorations: Santa Boots

1. Cut the sausage diagonally in half (the left side should be slightly smaller)
2. Turn the larger piece of sausage around so that the two sides form a boot. Fasten with a toothpick.
3. Cut out shapes from a slice of cheese to decorate the boot.

Decorations: Star-shaped potatoes and carrots

1. Cut the carrot into thin slices and boil from water for 4 minutes. Use a star-shaped mold to cut out stars.
2. Cut the potato into 8 mm thick slices. Boil from water for 4 minutes. Use a star-shaped mold to cut out stars and pan-fry to a golden brown.

Adobo Bento
BENTO TRIP
from Episode 7/ Season 3.
Adobo Bento (Manila, Philippines)
  • Bento Tript Season3 episode7 seen1

    Manila, the capital of the Philippines, is a bustling city packed with people. The weather is summerlike year-round.

  • Bento Tript Season3 episode7 seen2

    Local markets are filled with shops that sell ready-made food. At lunchtime, students and businesspeople alike head over to buy something to eat.

  • Bento Tript Season3 episode7 seen3

    Shop employees pack the dishes selected by customers in bags for easy transport. In the Philippines, many people eat lunch at their school or workplace, so takeout is common.

  • Bento Tript Season3 episode7 seen4

    Adobo is an especially popular choice. Consisting of meat simmered in vinegar and soy sauce, it's the unofficial national dish of the Philippines. The vinegar prevents the meat from spoiling, making adobo perfect for takeout.

  • Bento Tript Season3 episode7 seen5

    Inside of this mall stands an adobo specialty store. Although adobo is a simple dish, there are many delicious variations.

  • Bento Tript Season3 episode7 seen6

    The store uses a diverse selection of ingredients, including chicken, pork, beef, fish, and tofu. The available flavor options range from sweet coconut milk to spicy chili pepper.

A Taste of Home – Adobo Bento Recipe

  • Bento Tript Season3 episode7 seen7

    Bento-maker Jen lives in Manila. Her adobo recipe has been passed down in her family for generations.

  • Bento Tript Season3 episode7 seen8

    First, chicken is marinated in garlic and soy sauce for about 30 minutes.

  • Bento Tript Season3 episode7 seen9

    Vinegar is added after the marinated chicken is stir-fried. Jen uses an equal amount of vinegar and soy sauce.

  • Bento Tript Season3 episode7 seen10

    Chicken liver is added for richness and to give the dish a smooth texture. Liver contains iron and various vitamins that are necessary for growing children.

  • Bento Tript Season3 episode7 seen11

    Jen's delicious adobo is complete! Thanks to the vinegar, the meat is extremely tender.

  • Bento Tript Season3 episode7 seen12

    Adobo's flavors become stronger over time, making it a wonderful addition to a bento.

Summer Roll Bento
BENTO RECIPES
from Episode 6 / Season 3.
Summer Roll Bento
(389 kcal)
Marc Matsumotoby Marc Matsumoto

Bento contents:

Makes 4 vegetable and 4 pork and rice rolls

For Quick Pickled Cabbage and Carrots:

  • 60 grams red cabbage (shredded)
  • 80 grams carrots (shredded)
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoons sesame oil

For Char Siu:

  • 200 grams pork belly (chopped)
  • 4 teaspoons honey
  • 2 teaspoon Shaoxing wine
  • 1 tablespoon Chinese dark soy sauce
  • 2 grams garlic (grated)
  • 1/4 teaspoon five spice powder

For Sesame Sauce:

  • 2 tablespoons tahini (nerigoma)
  • 1 tablespoon water
  • 1 1/2 teaspoon soy sauce
  • 1 teaspoon honey
  • 1/4 sesame oil

For Rolls:

  • 8 rice paper wrappers
  • 240 grams cooked rice
  • 4 green shiso leaves
  • 1/2 cucumber (cut into 9cm sticks)
  • chives (cut to 9cm)
  • frill lettuce
  • cilantro (leaves only)

Directions

1. For the quick pickled vegetables, put the shredded cabbage, carrots, rice vinegar, salt, and sesame oil in a bowl and toss to coat evenly. Set aside while you prepare the other fillings.

2. To make the Char Siu, put the pork, honey, Shaoxing, soy sauce, and five spice powder in a bowl and mix to combine. Let this marinate while you prepare the other ingredients.

3. To make the sauce, whisk together the tahini, water, sesame oil, soy sauce, and honey.

4. To cook the Char Siu, add the pork and marinade in a single layer to a cold non-stick pan. Turn the heat on to medium heat cook, stirring occasionally until all the liquid has evaporated. Once the liquid is gone, fry the pork in its own fat until a glossy glaze has formed. Transfer the pork to a plate and set aside to cool.

5. To make the rolls add some water to a large plate or tray. Prepare a surface to make your rolls such as a cutting board.

6. Dip the rice paper wrapper in the water, being sure to coat both sides, and then set it on your cutting board. Lay 2 shiso leaves in the bottom third of the wrapper closest to you.

7. Add some rice, and then top with 1/4 of the Char Siu.

8. Roll, starting with the edge closest to you. When you've gotten about halfway fold the edges over toward the center and continue rolling. Repeat with the rest of the rice and char siu.

9. For the rainbow rolls, massage the carrots and cabbage to get them to release any excess liquid and the drain and lightly squeeze any excess liquid out.

10. Follow the same steps as above for the Char Siu rolls, layering the lettuce, cabbage and carrots, cucumber, chives and cilantro before rolling.

Yakitori Bento
BENTO RECIPES
from Episode 6 / Season 3.
Yakitori Bento
(For adults 841 kcal, For kids 314 kcal)
Maki Ogawaby Maki Ogawa

Bento contents:

(For adult)

  • 250 g cooked white rice
  • Yakitori
  • Leafy greens (eg. lettuce) for use as partitions
  • Cherry tomatoes
  • Japanese leek
  • Green asparagus
  • Broccoli
  • Sweet potato
  • Chili pepper

(For child)

  • 150 g cooked white rie
  • Yakitori
  • Leafy greens (eg. lettuce) for use as partitions
  • Cherry tomatoes
  • Japanese leek
  • Green asparagus
  • Broccoli
  • Sweet potato
  • Decoration (sweet potato, green peas, carrots)

Yakitori

  • 1 chicken thigh
  • Japanese leek
  • Green asparagus

Yakitori Sauce

  • 1 tbsp soy sauce
  • 1 tbsp sake
  • 1 tbsp sugar
  • 1/2 tbsp honey

Salad

  • Boil the broccoli and sweet potato.

Directions:

1. Trim off the excess fat from the chicken and cut into bite-size pieces of about 25 g. Sprinkle with a pinch of salt and set aside for 10 minutes to draw out the moisture.

2. Cut the Japanese leek and asparagus into 3 cm lengths. Use a non-stick pan to cook the chicken and vegetables in the oil

3. Cook the chicken and vegetables in the oil from the chicken skin.

4. Remove from the pan once the chicken is cooked to a golden brown.

5. Add the sauce ingredients to the pan and bring to a boil.

6. Return the chicken and vegetables to the pan and simmer to glaze.

Directions: Sweet potato car

1. Cut the boiled sweet potato in the shape of a car, making windows out of boiled carrots.

2. Use the green peas for the tires.

3. Use a star-shaped mold to cut out pieces of sweet potato and place around the car.

sari Clam Bento
BENTO TRIP
from Episode 6/ Season 3.
Asari Clam Bento (Chiba Prefecture)
  • Bento Tript Season3 episode5 seen1

    This time we visit Chiba and explore the Futtsu Beach, an area known for its delicious asari clams.

  • Bento Tript Season3 episode5 seen2

    Clam digging is a popular leisure activity here. In fact, Maki used to bring her own kids here for clam digging on the weekends.

  • Bento Tript Season3 episode5 seen3

    This shop in Chiba channels the spirit of clam digging into its asari clam bento.

  • Bento Tript Season3 episode5 seen4

    Ginger is added to the boiled asari clams. In Japanese cooking, ginger is commonly used when preparing seafood to help eliminate fishy smells.

  • Bento Tript Season3 episode5 seen5

    The asari clams are then simmered in a mixture of sake, sugar, and soy sauce. Due to this strong seasoning method, the asari clams remain flavorful after cooling.

  • Bento Tript Season3 episode5 seen6

    This is the perfect bento for clam lovers! It's a popular product at train stations around Chiba Prefecture.

Asari Clam Onigiri Rice Ball Bento Recipe

  • Bento Tript Season3 episode5 seen7

    Maki is going to make a bento with the help of some Chiba locals: the Osawa family.

  • Bento Tript Season3 episode5 seen8

    The asari clams are soaked in seawater for several hours to purge them of sand.

  • Bento Tript Season3 episode5 seen9

    Once boiled, the shells open up, revealing plump clams that are full of umami.

  • Bento Tript Season3 episode5 seen10

    The asari clams are simmered in soy sauce, sake, and sugar before being mixed with rice and aonori flakes (another local specialty).

  • Bento Tript Season3 episode5 seen11

    Four-year-old Rio shapes the onigiri rice balls for his bento. The process is so simple that anyone can do it!

  • Bento Tript Season3 episode5 seen12

    Their delicious bento is complete! The flavorful asari clams pair perfectly with the aonori flakes.

Taco Rice Bento
BENTO RECIPES
from Episode 5 / Season 3.
Taco Rice Bento
(490 kcal)
Marc Matsumotoby Marc Matsumoto

Bento contents:

two servings

For Rice:

  • 1 package shirataki noodles 200 grams
  • 1 rice cooker cup rice

For Beef:

  • 2 teaspoons ketchup
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon sake
  • 2 teaspoons vegetable oil
  • 60 grams onions (finely diced)
  • 4 grams garlic (minced)
  • 2 teaspoons chili powder
  • 200 grams ground beef

For Bento:

  • 2 leaves Iceberg lettuce (shredded)
  • 1 tomato (diced)
  • 15 grams grated cheese
  • cilantro (for garnish)
  • hot sauce (optional)
  • tortilla chips

Directions

1. Drain the shirataki noodles and chop them into grains about the size of rice. Wash the rice and add water to just under the 1 cup line. The shirataki noodles will release some water, so you need to use less water than you normally would. Add the chopped shirataki noodles and cook the rice in the rice cooker. Let the rice cool before packing it into the bento.

2. Make the sauce for the beef by combining the ketchup, soy sauce and sake in a bowl and whisking together.

3. Heat a frying pan over medium high heat until hot. Add the oil, onions and garlic and saute until the onions are tender and just starting to brown.

4. Add the chili powder and continue sauteeing until the chili powder is fragrant.

5. Add the beef and sauce and use a spatula to break up any chunks of beef.

6. Continue frying until all the liquid has evaporated and then transfer the meat to a plate to cool.

7. To assemble the bento, split the rice between the two bento boxes.

8. Spread a layer of lettuce on the rice and top with the meat.

9.Finish by sprinkling on the tomatoes and cheese. Add some hot sauce to taste.
Pack the tortilla chips separately to sprinkle onto the taco rice when it's time to eat.

Mosaic Soboro Bento
BENTO RECIPES
from Episode 5 / Season 3.
Mosaic Soboro Bento
(For adults 586 kcal, For kids 282 kcal)
Maki Ogawaby Maki Ogawa

Bento contents:

(For adult)

  • 250 g cooked white rice
  • 1 cherry tomato
  • Egg soboro
  • Salmon soboro
  • Chicken soboro
  • Red cabbage with sushi vinegar
  • Korean Namul-style broccoli
  • (Garnishes)
  • Green peas
  • Sweet corn kernels
  • Aonori
  • White sesame seeds

(For child)

  • 150 g cooked white rice
  • Egg soboro
  • Salmon soboro
  • Chicken soboro
  • Red cabbage with sushi vinegar
  • Korean Namul-style broccoli
  • Bear face (with cheese and nori)
  • (Garnishes)
  • Green peas
  • Sweet corn kernels
  • Aonori

Chicken soboro

  • 150 ground chicken thigh
  • 1 tbsp sugar
  • 1 tbsp sake
  • 1 tbsp soy sauce

Egg soboro

  • 2 eggs
  • Approx. 5 g butter
  • Salt and pepper, as needed

Salmon soboro

  • 1 can (200 g) salmon
  • A pinch of salt
  • 1.5 tbsp sugar
  • 2 tsp soy sauce
  • 1 tbsp sake
  • A pinch of grated ginger

Red cabbage with sushi vinegar

  • Red cabbage
  • Sushi vinegar

Korean namul-style broccoli

  • 50 g broccoli
  • 2/3 tbsp sesame oil
  • A pinch each of salt and pepper
  • A dash of chicken bouillon

Directions: Chicken soboro

1. Combine the sugar, sake and soy sauce in a frying pan, place over heat, and bring to a gentle boil.
2. Once the sugar has dissolved, add the ground chicken and simmer until the liquid has been absorbed

Directions: Egg soboro

1. Melt the butter in a frying pan and reduce the heat to medium low.
2. Whisk the eggs and pour into the pan.
3. Lightly season with salt and pepper and scramble until fluffy.
4. Crumble with a fork.

Directions: Salmon soboro

1. Drain the salmon.
2. Combine the other ingredients in a frying pan and place over heat.
3. Bring to a gentle boil until the sugar has dissolved. Add the salmon and finely flake and simmer until the liquid has been absorbed.

Directions: Red cabbage with sushi vinegar

Shred the cabbage and dress with sushi vinegar.

Directions: Korean namul-style broccoli

1. Boil the broccoli for 1 1/2 to 2 minutes, drain well and divide into small florets.
2. Mix the seasonings in a bowl, add the broccoli, and stir.

How to make the bear:

1. Place a bear-face food cutter on the rice and fill with chicken soboro.
2. Surround with vegetables and the other soboro.
3. Use cheese and nori to make the face.

To pack:

1. Spread the rice evenly in the bento box.
2. Wrap four rubber bands around the box to divide into nine equal sections.
3. Fill each section with soboro or vegetables.

BENTO TRIP - Turmeric Chicken Futomaki Bento Recipe
BENTO TRIP
from Episode 5/ Season 3.
Turmeric Chicken Futomaki Bento (Singapore)
  • Bento Tript Season3 episode5 seen1

    This time, BENTO TRIP visited Singapore.

  • Bento Tript Season3 episode5 seen2

    While there, Maki participated in an event introducing Japanese culture.

  • Bento Tript Season3 episode5 seen3

    Bento are gaining popularity in Singapore, particularly among the health-conscious.

  • Bento Tript Season3 episode5 seen4

    Restaurants selling bento are crowded during lunchtime in this business district.

  • Bento Tript Season3 episode5 seen5

    This shop was started by a doctor and chef whose goal is to address various lifestyle diseases through nutrition.

  • Bento Tript Season3 episode5 seen6

    The concept behind the shop is "make your own healthy bento." Customers first choose from three different styles of bento. They then fill them up from a selection of 40 different dishes.

Turmeric Chicken Futomaki Bento Recipe

  • Bento Tript Season3 episode5 seen7

    Well-known bento blogger Shirley shares how to make a nutritious futomaki bento.

  • Bento Tript Season3 episode5 seen8

    The key ingredient is turmeric chicken, a local favorite. Its distinct flavor is made from a combination of turmeric powder, oyster sauce, honey, and garlic.

  • Bento Tript Season3 episode5 seen9

    Turmeric has numerous health benefits, including increasing your appetite.

  • Bento Tript Season3 episode5 seen10

    Shirley's futomaki are made using both white and brown rice mixed with rice vinegar. The brown rice is used to make a cute bear face design.

  • Bento Tript Season3 episode5 seen11

    A sheet of nori is placed on the prepared rice. Then more white rice and brown rice are spread on top. Turmeric chicken and cucumber are rolled up inside.

  • Bento Tript Season3 episode5 seen12

    Shirley uses cheese and nori to make details on the bear faces. Her turmeric chicken futomaki are complete!

Shumai Bento
BENTO RECIPES
from Episode 4 / Season 3.
Shumai Bento
(474 kcal)
Marc Matsumotoby Marc Matsumoto

Bento contents:

two servings

  • Pork & Shrimp Shumai
  • Steamed Cabbage Salad
  • Lemon Honey Sweet Potatoes - annouimo cooked with honey sake and lemon slices.
  • Steamed Carrot flowers
  • Steamed Fava beans
  • Rice

Pork and Shrimp Shumai ingredients:

  • 200 grams shrimp (deveined and roughly chopped)
  • 1 tablespoon potato starch
  • 1 egg white
  • 3/4 teaspoon salt
  • 90 grams onion (finely chopped)
  • 250 grams ground pork
  • 1 teaspoon grated ginger
  • 1 tablespoon sake
  • 1 teaspoon soy sauce
  • 30 shumai wrappers

Steamed Vegetables ingredients:

  • Carrots cut into flower shapes
  • Fava beans removed from pod

Steamed Cabbage Salad ingredients:

  • 4 cabbage leaves
  • 1 tablespoon black vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon black sesame seeds

Directions

1. Put the chopped shrimp, potato starch, egg white and salt in a bowl and stir vigorously to combine.

2. Put the chopped onions in a microwave-safe bowl, cover and microwave until tender (about 1-2 minutes). Let the onions cool to room temperature.

3. Add the shrimp, ground pork, sake, sugar and soy sauce to the onions and mix very well by hand.

4. To wrap, put a tablespoon of filling into the center of each wrapper and then fold up the wrapper around the filling, flattening the bottom and top.

5. Setup a steamer and line with the cabbage leaves. Bring the steamer to a boil.

6. When the steamer is heated up, place the shumai in the steamer so that they are not touching each other. Sprinkle the carrot flowers and fava beans around the shumai.

7. Cover with a lid (placing a damp towel between the lid and the steamer will keep the condensed steam from dripping on the shumai).

8. Steam the shumai for 8 minutes.

9. Remove the shumai and let them cool to room temperature before packing them into the bento.

10. When the cabbage is cool enough to handle, squeeze out any excess liquid and then chop into ribbons. Season with the black vinegar, sesame oil soy sauce and sesame seeds.

Tendon Bento
BENTO RECIPES
from Episode 4 / Season 3.
Tendon Bento
(For adults 593 kcal, For kids 330 kcal)
Maki Ogawaby Maki Ogawa
Maki Ogawa

Bento contents:

(For adult)

  • 230 g cooked white rice
  • Imitation crab (not sticks) tempura
  • Asparagus tempura
  • Potato tempura
  • White fish (eg. cod) tempura
  • Kabocha pumpkin tempura
  • Leafy greens for use as partitions
  • Vegetable salad (broccoli, okra, sweet potato, cherry tomato)
  • Lemon slices

(For child)

  • 120 g cooked white rice
  • Kabocha pumpkin tempura
  • Potato tempura
  • Asparagus tempura
  • Imitation crab (not sticks) tempura
  • White fish (eg. cod) tempura
  • Lemon slices
  • Leafy greens for use as partitions
  • Okra
  • Green peas
  • Fish shaped sweet potato

Tempura

Ingredients: Tempura batter

  • Flour and water, as needed

Ingredients: Tempura sauce

  • 1 tbsp soy sauce
  • 2 tbsp sake
  • 2 tbsp sugar

Directions: Tempura

1. Sprinkle flour over the ingredients.
2. Lightly mix together equal parts flour and water over ice water to make the batter.
3. Heat the oil to 170 degrees Celsius. Dip the ingredients in the tempura batter, and deep-fry for about a minute.
4. Add the sauce ingredients to a small pot, bring to a gentle boil and then turn off the heat.
5. Set aside to cool and drizzle over the tempura.

Directions: Fish shaped sweet potato

1. Cut a slice of boiled sweet potato into a fish shape.
2. Use nori and cheese for the eyes and fins.
3. Sprinkle with boiled and sliced okra and green peas.

BENTO TRIP - Nasi kuning
BENTO TRIP
from Episode 4/ Season 3.
Nasi kuning (Tuban, Indonesia)
  • The town of Kobuchisawa in Yamanashi Prefecture is a popular destination for escaping the summer heat.

    This time we're visiting Tuban, Indonesia. Roughly 90% of Indonesia's population is Muslim and practices Islam.

  • The local ekiben is a type of sansai bento.

    During Ramadan, Muslims fast from sunrise to sunset. Because of this, most of the restaurants around are closed.

  • Sansai are an early summer treat in Japan.

    After sunset, a special market called the Ramadan Bazaar opens and various food stalls line the streets.

  • The rice is cooked in individual ceramic pots over direct heat.

    To celebrate the end of a whole day of fasting, people come to the market buy all sorts of delicious dishes.

  • Maki's first time picking sansai! She was accompanied by a local sansai expert.

    Nasi kuning, rice seasoned with turmeric, is considered an auspicious food due to its golden color.

  • There many guidelines for sansai picking.

    Bento made of nasi kuning wrapped up with various toppings are extremely popular.

Nasi Kuning Bento Recipe

  • Freshly picked sansai need to have their natural bitterness removed before they can be eaten.

    Hilda is making nasi kuning bento for her family to eat at the end of their fast for the day.

  • First, ash is sprinkled on the sansai.

    She uses coconut milk and freshly grated turmeric to make the flavoring base.

  • Next, hot water is added and the sansai are left to soak for 8-10 hours.

    Next, rice is added and cooked until the moisture has evaporated. Pandan leaves, lemongrass, and other herbs are added for extra fragrance.

  • Maki created a sansai pasta bento.

    The nasi kuning is placed in a mold to form a cone shape called a tumpeng. According to Hilda, this shape symbolizes the mountains of Indonesia.

  • Adding tuna

    Accompanying the rice is a sweet and spicy chicken.

  • Maki's completed bento!

    Hilda also prepares a homemade sambal sauce using chili peppers, garlic, and herbs. In Indonesia, sambal is an essential condiment.

  • Maki created a sansai pasta bento.

    This traditional Indonesian dish contains many sides and is eaten during times of celebration.

  • Adding tuna

    Each bento is arranged in a customary bamboo box called a busek.

  • Maki's completed bento!

    Hilda and her family break their fast and enjoy their bento together!

Kushiage Bento
BENTO RECIPES
from Episode 3 / Season 3.
Kushiage Bento
(746 kcal)
Marc Matsumotoby Marc Matsumoto

Bento contents:

two servings

  • Nozawana Rice (finely minced nozawana mixed with cooked rice)
  • 2 cherry tomatoes
  • Leafy greens for use as partitions
  • Chicken onion kushiage
  • Lotus root kushiage
  • Kabocha kushiage
  • 3 ears baby corn (fried without breading)
  • 2 spears asparagus (fried without breading)

Kushiage ingredients:

  • 100 ml flour
  • 2 beaten eggs (large)
  • 100 ml panko breadcrumbs
  • 300 g chicken thigh (cut into 2.5 cm cubes)
  • 130 g onion (cut into 2.5 cm cubes)
  • 4 slices lotus root (cut into 1 cm thick half moons)
  • 4 slices kabocha pumpkin (sliced 7 mm thick)
  • Salt
  • Tonkatsu sauce
  • Vegetable oil for frying

Directions

1. Prepare a tray with a rack and line it with 3 layers of paper towels.
2. Alternately skewer 1 piece of chicken and 1 piece of onion onto toothpicks and sprinkle with salt.
3. Skewer the lotus root and kabocha with toothpicks.
4. Dust the skewers with flour.
5. Dip the skewers in beaten egg and bread with panko.
6. Pour vegetable oil into a pot to a height of 4 cm and heat to 170 degrees Celsius.
7. Fry the skewers until golden brown, turning them over several times, and drain on the prepared rack.
8. Allow the kushiage to cool completely before packing into the bento.
9. Drizzle with tonkatsu sauce.

Sukiyaki Onigirazu Bento
BENTO RECIPES
from Episode 3 / Season 3.
Wasabi Chicken Bento
(For adults 792 kcal, For kids 506 kcal)
Maki Ogawaby Maki Ogawa

Bento contents:

(For adult)

  • 250 g cooked white rice
  • Wasabi chicken
  • White sesame seeds
  • 3 edamame beans
  • 2 sausages
  • Broccoli
  • Macaroni salad
  • Leafy greens for use as partitions

(For child)

  • 120 g cooked white rice
  • Wasabi chicken
  • White sesame seeds
  • 3 edamame beans
  • Mice shaped sausages
  • Broccoli
  • Macaroni salad
  • Leafy greens for use as partitions

Ingredients: Macaroni salad

  • 50 g macaroni
  • 1/2 cucumber
  • Sweet corn, as needed
  • 1-2 tsp sushi vinegar
  • A pinch each of salt and pepper
  • Mayonnaise (preferably Japanese), as needed
  • 1 hard-boiled egg

Ingredients: Wasabi Chicken

  • 1 piece of chicken (approx. 200 g)
  • 10 g butter
  • 1.5 tbsp soy sauce
  • 1 tbsp wasabi paste
  • 1 tbsp sake
  • Flour, as needed
  • A pinch each of salt and pepper

Directions: Macaroni salad

1. Cut the cucumber into thin rounds and sprinkle with salt to sweat. Squeeze out excess moisture.
2. Boil the macaroni.
3. Add the cucumber, macaroni, sweet corn and hard-boiled egg to a bowl.
4. Mix in the mayonnaise and sushi vinegar and sprinkle with salt and pepper to taste.

Directions: Wasabi Chicken

1. Cut the chicken in half, sprinkle both sides with salt and pepper and dust with flour.
2. Melt the butter in a frying pan and cook both sides of the chicken until golden brown.
3. Combine the soy sauce, wasabi and sake to make a sauce and pour over the chicken. Simmer briefly to thicken the sauce.

Decoration: Mice shaped sausages

1. Cut the sausages into 4 pieces.
2. Skewer with pasta or a toothpick to make the shape of a mouse.
3. Use nori for the eyes.

BENTO TRIP - Octopus pot bento
BENTO TRIP
from Episode 3/ Season 3.
Sansai Bento (Kobuchisawa, Yamanashi Prefecture, Japan)
  • The town of Kobuchisawa in Yamanashi Prefecture is a popular destination for escaping the summer heat.

    The town of Kobuchisawa in Yamanashi Prefecture is a popular destination for escaping the summer heat.

  • The local ekiben is a type of sansai bento.

    The local ekiben is a type of sansai bento. It features various wild vegetables flavored with soy sauce.

  • Sansai are an early summer treat in Japan.

    Sansai are an early summer treat in Japan. These vegetables grow naturally in mountains and fields and can only be found during specific seasons.

  • The rice is cooked in individual ceramic pots over direct heat.

    The rice is cooked in individual ceramic pots over direct heat. This ensures each ekiben's rice is fluffy and tasty.

  • Maki's first time picking sansai! She was accompanied by a local sansai expert.

    Maki's first time picking sansai! She was accompanied by a local sansai expert.

  • There many guidelines for sansai picking.

    There many guidelines for sansai picking. You can only harvest in designated areas, and an experienced guide must supervise you.

Sansai Bento Recipe

  • Freshly picked sansai need to have their natural bitterness removed before they can be eaten.

    Freshly picked sansai need to have their natural bitterness removed before they can be eaten. These local women showed us how it's done!.

  • First, ash is sprinkled on the sansai.

    First, ash is sprinkled on the sansai. Many homes in Kobuchisawa have wood-burning stoves, so the leftover ashes are typically used for this step.

  • Next, hot water is added and the sansai are left to soak for 8-10 hours.

    Next, hot water is added and the sansai are left to soak for 8-10 hours. Preparing sansai takes a lot of time and effort.

  • Maki created a sansai pasta bento.

    Maki created a sansai pasta bento. She prepared traditional Japanese ingredients with a Western twist.

  • Adding tuna

    Adding tuna brings out the sansai's refreshing taste.

  • Maki's completed bento!

    Maki's completed bento! It's packed with delicious vegetables that can only be enjoyed this time of year.

Hamba-gu Bento
BENTO RECIPES
from Episode 2 / Season 3.
Hamba-gu Bento
(523 kcal)
Marc Matsumotoby Marc Matsumoto

Bento contents:

two servings

  • Hamba-gu
  • Boiled egg
  • Rice mixed with red quinoa
  • Leafy greens
  • Lemon broccoli
  • Cherry tomatoes
  • Blueberries
  • White grapes (Muscat)

Hamba-gu

  • 40 g chopped onion
  • 140 g ground beef
  • 15 g panko breadcrumbs
  • Black pepper
  • 2 tsp miso
  • 1 tbsp beaten egg
  • 2 tsp vegetable oil
  • 2 tbsp ketchup
  • 1 tbsp chuno sauce

Lemon Broccoli

  • 100 g broccoli
  • 1 tbsp olive oil
  • Lemon peel
  • Salt, to taste
  • Pepper, to taste

Directions

Hamba-gu

1. Put the chopped onions in a bowl, cover with plastic wrap and microwave (600W) for about a minute or until tender and fragrant. Uncover and set aside to cool.
2. Add the ground beef, panko, miso, egg and black pepper to the onions and mix together well.
3. Knead the mixture until sticky, using disposable food preparation gloves if desired.
4. Shape into meatballs approx. 2.5 cm in diameter.
5. Add the olive oil to a frying pan and place over medium heat.
6. Cook the meatballs, rolling them around, until they're evenly brown.
7. Add 1 tbsp of water to the pan, cover and steam for about a minute.
8. Add the ketchup and chuno sauce and stir to glaze the meatballs.

Lemon Broccoli

1. Cut the broccoli into easy-to-eat pieces.
2. Parboil the broccoli in lightly salted water until they turn a bright green. (Be careful not to overcook them.)
3. Drain and pat dry.
4. Add to a bowl and dress with olive oil.
5. Sprinkle with lemon peel and season with salt and pepper.

Sukiyaki Onigirazu Bento
BENTO RECIPES
from Episode 2 / Season 3.
Sukiyaki Onigirazu Bento
(For adults 873 kcal, For kids 453 kcal)
Maki Ogawaby Maki Ogawa

Bento contents:

(For adult)

  • 1 1/2 onigirazu
  • Sautéed brussel sprouts and potatoes
  • Bunny-shaped apple slices
  • Orange slices
  • Mint
  • Blueberries

(For child)

  • 1 onigirazu
  • Bunny-shaped apple slices
  • Orange slices
  • 1/2 boiled egg
  • Stir-fried brussel sprouts and potatoes
  • Star-shaped potato slices

Onigirazu (1 1/2 adult-sized and 1 kid-sized onigirazu):

  • 3 sheets nori
  • 245g cooked rice
  • Lettuce
  • sukiyaki-flavored beef (40 g per adult-sized onigirazu, 20 g per kid-sized onigirazu)
  • 3 fried eggs folded in half
  • A pinch of salt

Sukiyaki-flavored Beef:

  • 100g beef trimmings
  • 1 tbsp soy sauce
  • 1 tbsp sake
  • 1 tsp sugar
  • 1 tbsp honey

Sautéed Brussels Sprouts and Potatoes:

  • 7 brussel sprouts
  • 1 slice bacon
  • Olive oil
  • Parsley
  • Sake (substitute wine)
  • Salt and pepper

Directions

Onigirazu

1. Sprinkle the rice with salt and mix together.
2. Place a sheet of nori on a sheet of plastic wrap. Taking into account the size of the bento box, place half the amount of rice you need to make one onigirazu (approx. 125 g for an adult-sized and120 g for a kid-sized onigirazu) in the center.
3. Top with lettuce, beef and egg (trim off the sides of the egg, if necessary, to fit the rice).
4. Cover with the other half of the rice and fold the corners of the nori over the rice.
5. Wrap tightly with plastic wrap and set aside to allow the ingredients to bind together.
6. Without removing the wrap, cut the onigirazu in half.

Sukiyaki-flavored Beef

1. Add the soy sauce, sake, sugar and honey to a frying pan and bring to a gentle boil.
2. Separate and add the beef. Simmer over low to medium heat until the liquid has evaporated.

Sautéed Brussels Sprouts and Potatoes

1. Peel and cut the potato into cubes and boil.
2. Cut the brussel sprouts in half.
3. Heat a dash of olive oil in a frying pan and sauté the potatoes and brussel sprouts.
4. When the brussel sprouts start to brown brown, add the bacon and pour sake over the pan in a circular motion. Cover and steam.
5. Season with salt and pepper and sprinkle with chopped parsley.

Decoration

Bunny-shaped Apple Slices

1. Cut 1/4 of an apple into 2 wedges.
2. Make a shallow inverted V-shaped incision in the peel. Run your knife under the V and remove the V-shape.
3. Soak the bunny apple in lemon water until the peel (the ears) starts to curl.

BENTO TRIP - Octopus pot bento
BENTO TRIP
from Episode 2/ Season 3.
Kimbap (Seoul, South Korea)
  • Seoul, the capital of South Korea, has many large markets such as this one.

    Seoul, the capital of South Korea, has many large markets such as this one.

  • Locals treat the markets like their own kitchens. Because of this, Seoul's markets are always teeming with shoppers.

    Locals treat the markets like their own kitchens. Because of this, Seoul's markets are always teeming with shoppers.

  • Kimchi and other traditional Korean side dishes are commonly sold.

    Kimchi and other traditional Korean side dishes are commonly sold.

  • Kimbap is a classic Korean favorite! It's made by wrapping rice and a variety of ingredients in a big sheet of nori. Kimbap is a tasty, well-balanced dish.

    Kimbap is a classic Korean favorite! It's made by wrapping rice and a variety of ingredients in a big sheet of nori. Kimbap is a tasty, well-balanced dish.

  • One specialty store fills its kimbap with imitation crab meat, ham, fried egg strips, pickled radish, spinach, and carrot.

    One specialty store fills its kimbap with imitation crab meat, ham, fried egg strips, pickled radish, spinach, and carrot.

  • Kimbap is popular to bring along to eat on outings or picnics.

    Kimbap is popular to bring along to eat on outings or picnics.

Healthy Kimbap Bento Recipe

  • Song-hee makes her healthy kimbap using a special recipe.

    Song-hee makes her healthy kimbap using a special recipe.

  • Traditional recipes call for white rice, but she uses a mixture of multigrain rice and oats.

    Traditional recipes call for white rice, but she uses a mixture of multigrain rice and oats.

  • Song-hee fills her kimbap with fish cake, luncheon meat, pickled radish, carrot, cucumber, and strips of fried egg.

    Song-hee fills her kimbap with fish cake, luncheon meat, pickled radish, carrot, cucumber, and strips of fried egg.

  • She brushes the rolled kimbap with homemade perilla oil for extra flavor. It also gives them a glossy look.

    She brushes the rolled kimbap with homemade perilla oil for extra flavor. It also gives them a glossy look.

  • The finished kimbap look gorgeous!

    The finished kimbap look gorgeous!

  • Song-hee's friends and their children loved her kimbap!

    Song-hee's friends and their children loved her kimbap!

Hanami Bento
BENTO RECIPES
from Episode 1 / Season 3.
Miso Salmon Bento
(539Kcal)
Marc Matsumotoby Marc Matsumoto

Bento contents:

two servings

  • Miso salmon
  • Nanohana
  • Carrots (cut into petals with a flower shaped vegetable cutter)
  • Benishoga
  • White rice mixed with black sesame seeds

Miso Salmon

  • 2 tbsp miso
  • 2 tbsp brown rice syrup
  • 1 tbsp sake
  • 200 g (2-3 fillets) salmon
  • 1 tsp vegetable oil

Directions

1. In a small bowl, mix together the miso, rice syrup and sake.

2. Lay a sheet of plastic wrap on your work surface. Spread half the miso mixture in the center and lay the salmon fillets over it.

3. Cover with the remaining miso mixture and wrap tightly to remove air bubbles. Marinate in the fridge for 2-3 days.

4. When you're ready to make the bento, unwrap the salmon and scrape off as much miso as you can with your hands. Use paper towels to wipe off the remaining miso.

5. Place a frying pan over medium heat until hot. Add the vegetable oil and swirl to coat the pan evenly.

6. Place the fillets in the pan and fry on one side until golden brown. Turn over and fry the other side until cooked through.

*Because of the syrup in the marinade, the fish will burn easily, so reduce the heat if it's browning too quickly.

Fun Rolls Bento for adult
BENTO RECIPES
from Episode 1 / Season 3.
Menchi Katsu (minced meat cutlet) Bento
(For adults 577kcal, For kids 309kcal)
Maki Ogawaby Maki Ogawa

Bento contents:

(For adult)

  • Cooked rice
  • 3 menchi katsu with cheese
  • Pickled cabbage
  • Boiled carrot
  • Cherry tomato
  • Deep-fried kabocha pumpkin
  • Baby corn
  • Umeboshi
  • Leafy greens

(For child)

  • Cooked rice
  • 2 menchi katsu with cheese
  • Pickled cabbage
  • Boiled carrot
  • Cherry tomato
  • Deep-fried kabocha pumpkin
  • Baby corn
  • Umeboshi
  • Leafy greens

Menchi Katsu (Minced meat cutlet):

  • 200 g ground meat (mixed beef and pork)
  • 1 tbsp milk
  • 3 tbsp panko breadcrumbs
  • A pinch each of salt and pepper
  • 100 g onion
  • Vegetable oil for deep frying
  • Flour, as needed
  • 2 eggs
  • 2 slices sliced cheese

Cabbage Pickled in Sushi Vinegar:

  • 40 g cabbage
  • 1 tbsp sushi vinegar (store-bought)

Directions

1. Soak the panko in milk.

2. Mince the onion.

3. Add the ground meat, onions and soaked panko to a bowl, sprinkle with salt and pepper and knead together thoroughly.

4. Make 30 g meatballs for adults and 20 g meatballs for kids. Make a slight depression in the center of each meatball to make it easier to cook through. Cut the sliced cheese into small pieces and tuck into each meatball.

5. Bread the meatballs in the order of flour, beaten egg and panko.

6. Deep-fry in oil heated to 170 degrees Celsius.

Cabbage Pickled in Sushi Vinegar

Directions

1. Cut the cabbage into thin strips and place in a bowl.

2. Mix with sushi vinegar and marinate until tender.

Decorations

1. Turn the menchi katsu into bears. Cut out the eyes, nose, mouth and ears from the cheese. Place a tiny circle of nori in the center of each eye.

2. Slice the baby corn into rounds and place a tiny piece of boiled carrot in the center to make flowers.

BENTO TRIP - Octopus pot bento
BENTO TRIP
from Episode 1/ Season 3.
Octopus pot bento (Akashi, Hyogo Prefecture, Japan)
  • Bangkok is the capital of Thailand.

    This time we visit Akashi, a city in Hyogo Prefecture.

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

    All kinds of seafood can be caught in this fishing town. Octopus is a local specialty.

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

    This octopus pot bento uses locally caught octopus and is famous nation-wide.

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

    The bento is packed inside of a ceramic pot made in the same style as the type traditionally used for octopus fishing.

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

    At this factory, 500 octopus pot bento are made every day.

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

    The trick to making the octopus soft during boiling lies in this pot. We were lucky enough to learn some trade secrets.

Octopus pot bento Recipe

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

    Local fisherman Toda gave Maki a large octopus he caught.

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

    Mihoko, Toda's wife, teaches a seafood cooking class. She demonstrated how to prepare an octopus for us.

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

    Maki made paella using octopus, vegetables, and rice. Saffron gives it a vibrant color.

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

    The finished paella is bursting with flavor from the octopus.

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

    Maki reused the octopus pot bento container for her paella dish. Three flavors are featured in a single pot!

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

    Thanks to Toda's family, Maki's bento was a huge success!