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Bento Recipes

Bento Recipes

Green pea, Spam, Nori Onigiri
Recipes from Episode 4 / Season 1.
Green pea, Spam, Nori Onigiri
Maki Ogawaby Maki Ogawa
  • Cooked rice    495g (55g per one Onigiri)
  • Salt    1 teaspoon
  • Baby    corn 2
  • Spam    45g
  • Nori sheet    A few sheets

1. Sprinkle salt on rice in a bowl.
2. Mix rice nicely so that the salt is evenly mixed.
3. Put 55g of the rice onto plastic wrap and shape it into a ball. Make six rice balls, total.
4. Add boiled green peas to the remaining rice and mix well.
5. Cut 45g of the spam into three slices, and fry until golden brown on both sides.
6. Wrap three rice balls with the nori sheets.
7. Place fried spam on top of three rice balls, and wrap it with nori sheet cut into belt shape.
8. Make three green pea rice balls.
9. Slice cooked baby corns, and put on top of the rice balls.

Salmon Tempura, Mixed vegetables and pumpkin Tempura (Kakiage)
Recipes from Episode 4 / Season 1.
Salmon Tempura, Mixed vegetables and pumpkin Tempura (Kakiage)
Maki Ogawaby Maki Ogawa
  • Salmon    400g
  • Mixed vegetable    85g
  • Pumpkin    70g
  • Flour    1 cup
  • Flour (to dust the surface of salmon)    A bit
  • Deep-frying oil    A moderate amount

Salmon Tempura:

1. Cut salmon fillet into 1cm slices.

2. For tempura batter, pour a cup of water into a cup of flour, and gently mix.
* It is fine to have some lumps remaining in the batter. Overmixing the batter will produce gluten in the flour, which makes the batter sticky and tough.

3. Wipe off the drain from salmon fillet with a paper towel, and sprinkle flour on both sides.
* Sprinkling flour helps the batter stay on the ingredients.

4. Pour oil into a pan to a depth of 3cm, and preheat on medium heat. Put a drop of the batter into the oil using chopstick. If it floats to the surface immediately, oil is heated properly. Cover the salmon with the batter and fry.
* Touch it with a chopstick and if it is firm,it is done.

Mixed vegetables and pumpkin Tempura (Kakiage):

1. Pre-cook the mixed vegetables and drain off the water.

2. Put pre-cooked mixed vegetables in a bowl and add the pumpkin cut into 1cm cubes.

3. Dust all the ingredients inside the bowl with the flour evenly.
*If the flour isn’t sprinkled well, the batter is more likely to peel off, also make sure to drain off water thoroughly otherwise it will splash inside the heated oil, which is dangerous.

4. Pour the remaining batter after making the Salmon Tempura onto mixed vegetable and pumpkin cubes which is dusted with flour. Then shape it into a batch using spoon and fry it in the oil.

Salmon Katsu > Salmon Nanbanzuke Bento
Recipes from Episode 3 / Season 1.
Salmon Katsu > Salmon Nanbanzuke Bento
Marc Matsumotoby Marc Matsumoto
Roast Chicken Dinner

Makes 2 bento boxes

For Salmon Katsu Nanbanzuke

  • 60 grams red onion, sliced very thin
  • 20 grams carrot, julienned
  • 1/4 teaspoon salt
  • 2 tablespoons seasoned sushi vinegar
  • 2 small pieces of salmon katsu

For Coleslaw

  • 50 grams shredded cabbage
  • 1/2 tablespoon mayonnaise
  • 1/2 tablespoon lemon juice
  • Salt
  • Pepper

One serving / 446kcal

Dinner:

Salmon Katsu with shredded cabbage and rice.

Bento:

For this bento the Salmon Katsu is sliced and marinated with red onions and carrots in a sweet and savory rice vinegar. The leftover shredded cabbage gets turned into coleslaw, and the rice into little onigiri. This is accompanies by cherry tomatoes, baby radish, baby corn, snap peas, and baby cucumbers.

For the nanbanzuke, sprinkle the onions and carrots with 1/4 teaspoon of salt and massage them with your hand to release liquid from the vegetables. When the vegetables have become limp, rinse them with water and the squeeze as much water out of them as you can with your hand. Put the squeezed vegetables in a bowl with the seasoned sushi vinegar and stir to combine.

Slice the salmon katsu and then top with the marinated onions and carrots, and then drizzle the marinating liquid on top.

For the coleslaw, mix the shredded cabbage with the mayonnaise and lemon juice and then season with salt and pepper to taste.

Assemble the bento as shown.

February Maki-maki Bento
Recipes from Episode 3 / Season 1.
February Maki-maki Bento
Maki Ogawaby Maki Ogawa

Maki-maki vegetables:

  • 5 or 6 thin sliced pork
  • 10 or 12 boiled fresh green beans
  • 10 or 12 sticks boild carrrot
  • a few tsp cooking oil
  • a pinch of salt/pepper
  • 1 or 2 tbsp flour

Cheese flowers:

  • 1 sliced white cheese
  • 1/2 sliced cheddar cheese
  • boiled green beans

One serving for an adult / 630kcal
One serving for a child / 340kcal

Maki-maki vegetables:

Place green beans and carrots on one end of thin sliced pork. Roll up tightly, secure with a toothpick if you need. Sprinkle with flour. Heat oil to middle heat. Add rolls with their ends facing down and cook for a few minitues, keep turning the rolls until light browned all over.Once cooled,cut into half or equal size as bento boxes height.Sprinkle salt and pepper to taste.

Cheese flowers:

Using starfish cutter, cut a starfish out of the white cheese. Using a mini flower cutter, cut a yellow flower out of cheddar cheese. Using a straw, cut a small circle out of white cheese. Place them on the center of the starfish shape flower. Arrange it on the onigiri. Using flower cutter, cut a yellow flower out of cheddar cheese. Using a mini flower cutter, cut white mini flower out of white cheese. Using a straw, cut a mini circle out of chedder cheese. Place them on yellow flower and arrange it on onigiri. Cut green beans in diagonally, arrange around the flowers.

Meatloaf Dinner > Meatloaf Sandwich Bento
Recipes from Episode 2 / Season 1.
Meatloaf Dinner > Meatloaf Sandwich Bento
Marc Matsumotoby Marc Matsumoto
Roast Chicken Dinner

Makes 2 bento boxes

  • 100 grams red onion (sliced very thinly)
  • 1/4 teaspoon salt
  • 1 tablespoon seasoned sushi vinegar
  • 4 slices bread (toasted)
  • 1 1/2 tablespoons whole-grain mustard
  • 400 grams leftover meatloaf
  • 160 grams boiled potatoes (peeled and diced)
  • 40 g carrots cooked carrots (diced)
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon seasoned sushi vinegar
  • 6 small florets cooked broccoli
  • 1 teaspoon olive oil
  • 2 teaspoons furikake

One serving / 405kcal

Dinner:

Meatloaf with boiled new potatoes, steamed broccoli and carrots

Bento:

For this bento, the meatloaf gets turned into a sandwich with quick pickled red onions and whole-grain mustard, and the boiled potatoes and carrots get turned into a potato salad. The broccoli is seasoned with olive oil and furikake. Also included are cherry tomatoes, baby corn, baby cucumber, baby radish, persimmon and kiwi.

Put the onions in a bowl and cover with 1/4 teaspoon salt. Use your hand to massage the onions to make them release water. When they become translucent, rinse them with water and then squeeze as much water as you can from the onions using your hand. Wash out the bowl and then put the squeezed onions, rice vinegar, and sugar in with the onions and stir to mix evenly.

To make the sandwich, spread the whole-grain mustard on two pieces of toasted bread and then top each piece of bread with the sliced meatloaf. Lightly squeeze the excess liquid out of the red onion pickles and scatter them on top of the meatloaf. Top with the remaining two piece of bread and then cut the sandwiches to fit in your bento box, you can cut off the crusts if you like.

To make the potato salad, put the diced potatoes, carrots, mayonnaise and sushi rice seasoning in a bowl and stir to combine.

To make the broccoli salad, toss together the broccoli florets with the olive oil and furikake.

Assemble the bento as shown.

January Tamagoyaki Bento
Recipes from Episode 2 / Season 1.
January Tamagoyaki Bento
Maki Ogawaby Maki Ogawa

Tamagoyaki :

  • 2 eggs beaten
  • extra pieces of vegetables, sausage and cheese
  • pinch of salt and pepper
  • a few tsp cooking oil

Potato Crab:

  • 1 sliced boiled potato
  • 1 or 2 cocktail wieners
  • 1/8 sliced white cheese
  • 1 peace of nori
  • 1 sliced boiled carrot

One serving for an adult / 635kcal
One serving for a child / 423kcal

Tamagoyaki:

In a bowl, combine eggs, salt, pepper, leftovers(boiled carrot, broccoli stem, sausage and cheese) and mix gently. Heat oil in a pan midium heat. When hot, use a paper towel to spread oil around pan. Pour 1/3 egg mixture to the pan. When the bottom of the egg has started to set but the top is still hot, use turner to roll over. Once the rolled egg leave aside.Add more egg mixture to the pan, gently lifting the egg roll slightly to allow some uncooked egg underneath. Reapeat cooking and rolling until egg mixture is used up. Using Plastic wrap, gently shape tamagoyaki into an oval or rectangle tube. Once cooled, cut into 2cm or 3cm slices fit to your bento box.

Potato Crab:

Heat oil in a pan to midium heat. Add potato and fry until light brown.Place it on rice. Cut 2 crab pincers and legs out of the wieners and boil 30sec with boiled water. Arrange them near the potato.Use a piece of thick straw to cut 2 eyes out of cheese. Attach the top of the potao. Cut out nori puplis and place on cheese. Cut a laughing mouth out of cheese and place it on the potato. Use small star cookie cutter to make a star and place it on potato.

Roast Chicken Dinner > Omugiri Bento
Recipes from Episode 1 / Season 1.
Roast Chicken Dinner > Omugiri Bento
Marc Matsumotoby Marc Matsumoto
Roast Chicken Dinner

Makes 2 bento boxes

  • 1 teaspoon vegetable oil
  • 300 grams cooked rice (about 2 US cups)
  • 3 tablespoons ketchup
  • 1 teaspoon soy sauce
  • 80 grams cooked chicken (diced)
  • 1/3 cup cooked diced vegetables, such as carrots, onions and peas
  • 2 eggs, beaten until uniform in color

One serving / 587kcal

Dinner:

Roast chicken with roast onions and carrots and buttered peas

Bento:

For this bento, the roast chicken, and vegetables get turned into chicken rice, which is wrapped in a thin sheet of egg to make an omugiri. It's served with a raw broccoli,dried cranberry and ecan salad dressed with olive oil and balsamic vinegar, as well as ham flowers, apple, cherry tomatoes, snap peas, carrot, and a baby radish.

Spread two large sheets of plastic wrap out on a work surface.

Heat the oil in a non-stick frying pan over medium heat until hot. Add the rice and use a spatula to break up any clumps. Fry the rice until warmed through and then add the ketchup and soy sauce.

Stir fry until the ketchup is evenly distributed. Add the diced chicken and vegetables and continue frying until the vegetables are heated through. Divide the chicken rice
between two oiled square molds. Press the rice down to make it stick to itself.

Wipe the frying pan out and then turn on the heat to medium low. Add half the egg and then swirl to coat the bottom of the pan in an even layer of egg. When the top is no longer runny, carefully flip the egg over using a spatula.

Cook for a few seconds and then flip the egg onto a prepared sheet of plastic wrap and then repeat with the remaining egg.

Turn the rice out from the mold onto each sheet of egg and then wrap each block of rice with the egg. Use the plastic wrap to hold the egg and rice together and let this cool to room temperature.

When the omurice is cool, unwrap them and turn each one out into a bento box.
You can cut slits in the top of the egg and fold the flaps over to make it more decorative.

Assemble the bento as shown.

December Karaage Bento
Recipes from Episode 1 / Season 1.
December Karaage Bento
Maki Ogawaby Maki Ogawa

Karaage

  • 200g chicken thigh
    fat/skin removed ,cut into bite size pieces)
  • a few tbsp soy sauce
  • 1 tsp graded fresh ginger
  • 1 tsp graded gralic
  • a few tbsp cornstarch
  • oil for fry

Cheese Santa

  • 1 triangle cheese
  • 1 thin sliced ham
  • 1 sliced white cheese
  • 1 peace of nori

One serving for an adult / 407kcal
One serving for a child / 275kcal

Karaage :

In a zipper bag, combine soysauce, ginger and garlic. Add chicken and toss to coat.Cover marinated overnight.Drain chicken and dust potatostarch. In a pan, heat oil to midium heat. Fry chicken until golden brown.

Cheese Santa:

Trace the triangle cheese and make a santa's clothes pattern with parchment paper. Cut the pattern into half. Cut triangle cheese into half. Cut ham to make their clothes and hats out with pattarn. Stack ham on half-sized cheese on each.With a flower shape cookie cutter, cut flowers out of cheese.Use the round edge of another cookie cutter to cut off three petals, creating santas beards.Stack them on cheese. With a drinking straw or circle cutter out four small circles of cheese and use them to Santa's hat and buttons.With a flower shape cookie cutter, cut tow flowers out of cheese. Use knife to cut off three petals, creating santas hairs. Use circle punch to make their eyes. With a thin drinking straw, cut out thin-ham noses and add to santas's face.