21+ Delicious Japanese Lunch Box Recipes for a Flavorful Midday Break

20 minutes agoLast Updated: May 11, 2025

28 minutes read

Japanese lunch boxes, or bento, are a delightful and efficient way to enjoy a balanced, flavorful meal on the go.

Packed with a variety of fresh ingredients, these lunch boxes feature an exciting array of textures, colors, and flavors that not only satisfy your hunger but also nourish your body.

From crispy tempura to savory grilled fish and hearty rice balls, the possibilities for creating your own bento are endless.

Whether you’re looking to recreate classic Japanese dishes or explore new bento ideas, we’ve compiled a list of 21+ Japanese lunch box recipes that are as delicious as they are diverse.

Perfect for meal prep, these recipes offer something for everyone, from seafood lovers to vegetarians, and are sure to brighten up your lunch hour.

Ready to explore the world of Japanese lunch boxes?

Let’s dive in!

21+ Delicious Japanese Lunch Box Recipes for a Flavorful Midday Break

Incorporating these 21+ Japanese lunch box recipes into your meal routine will not only add variety to your weekly meals but also allow you to enjoy the delicious flavors of Japan from the comfort of your own home or workplace.

With options that include everything from traditional sushi rolls to comforting katsu and yakisoba, you’ll find plenty of recipes that are easy to make, full of flavor, and nourishing.

The beauty of bento lies in its flexibility, allowing you to personalize each box with your favorite ingredients while keeping it balanced and visually appealing.

So, whether you’re looking to spice up your daily lunch or prepare an entire week’s worth of meals, these Japanese lunch box recipes are a perfect way to satisfy both your taste buds and nutritional needs.

Happy cooking, and enjoy your delicious bento!

Chicken Karaage Bento

Chicken Karaage Bento is a beloved Japanese lunchbox classic featuring crispy, juicy Japanese-style fried chicken paired with fluffy rice and a colorful array of side dishes. It’s perfect for meal prepping because the chicken stays flavorful and tender even when served cold. With its balance of protein, carbs, and vegetables, this bento offers both taste and nutrition in every bite, making it a satisfying and well-rounded lunch.

Ingredients (serves 2):

300g boneless chicken thighs

2 tbsp soy sauce
1 tbsp sake
1 tsp grated ginger

1 tsp grated garlic
2 tbsp potato starch (or cornstarch)
Oil for frying

Side dishes:

1 cup cooked Japanese rice
4-5 cherry tomatoes

4-5 steamed broccoli florets
Tamagoyaki (Japanese rolled omelet) slices

Instructions:

Marinate the chicken: Cut chicken into bite-sized pieces. In a bowl, mix soy sauce, sake, ginger, and garlic. Add chicken and marinate for 20-30 minutes.
Coat and fry: Drain excess marinade. Toss chicken pieces in potato starch until evenly coated. Heat oil in a pan (about 170°C/340°F) and fry chicken until golden and crispy (about 5-6 minutes). Drain on paper towels.
Prepare side dishes: While chicken is frying, cook rice and shape into small mounds or use rice molds. Prepare tamagoyaki and slice into rolls. Steam broccoli and wash cherry tomatoes.

Assemble the bento: Pack rice into one side of the bento box. Arrange karaage pieces on the other side with tamagoyaki, broccoli, and tomatoes neatly placed around.

This Chicken Karaage Bento delivers a crunchy, savory main dish complemented by soft rice and fresh, colorful sides. It holds up well for hours, making it ideal for school, work, or a picnic. Each bite is full of flavor, ensuring that lunchtime feels like a treat rather than just a meal. Try adding pickles or a sprinkle of sesame seeds on the rice for extra flavor and flair.

Salmon Teriyaki Bento

Salmon Teriyaki Bento offers a flavorful, wholesome lunch that highlights the delicious simplicity of Japanese cuisine. With tender salmon glazed in sweet-savory teriyaki sauce, paired with rice and a variety of healthy vegetables, this bento box is both nourishing and visually appealing. It’s an excellent choice for those who want a lighter yet satisfying meal that’s easy to prepare ahead of time.

Ingredients (serves 2):

2 salmon fillets (about 120g each)
2 tbsp soy sauce

2 tbsp mirin
1 tbsp sake
1 tbsp sugar

Side dishes:

1 cup cooked Japanese rice
1 sheet nori (seaweed), cut into strips

4 boiled edamame pods
4 slices of cucumber
2 small pickled plums (umeboshi)

Instructions:

Make the teriyaki sauce: In a small bowl, mix soy sauce, mirin, sake, and sugar. Stir until sugar dissolves.
Cook the salmon: Heat a nonstick pan over medium heat. Place salmon fillets skin-side down and cook for 3-4 minutes. Flip, then pour teriyaki sauce over the fish. Cook until the sauce thickens and coats the salmon (about 2-3 minutes). Remove from heat.

Prepare side dishes: Cook rice and mold into triangle or oval shapes using plastic wrap or onigiri molds. Wrap with a strip of nori if desired. Slice cucumbers and boil edamame.
Assemble the bento: Pack rice on one side of the box and top with an umeboshi. Arrange salmon fillet next to rice. Fill remaining spaces with cucumber slices and edamame.

The Salmon Teriyaki Bento is a beautiful balance of taste and nutrition, with tender fish, sticky rice, and fresh veggies creating harmony in every bite. It’s great both warm and cold, so it’s perfect for packed lunches. You can customize the bento by adding tamagoyaki or pickled vegetables for extra variety. Each time you open the box, you’ll enjoy a comforting, home-cooked flavor no matter where you are.

Vegetarian Onigiri Bento

The Vegetarian Onigiri Bento is a delightful, plant-based lunch option that showcases the simplicity and versatility of Japanese rice balls. With a variety of fillings and side dishes, it’s a fun and colorful way to enjoy a meat-free meal without sacrificing flavor or satisfaction. It’s also easy to make in batches, perfect for busy mornings or a family lunch.

Ingredients (serves 2):

1.5 cups cooked Japanese rice

1 tbsp sesame seeds
1 tbsp umeboshi paste (or chopped pickled plum)
1 tbsp seasoned seaweed flakes (furikake)

1 sheet nori, cut into strips

Side dishes:

4-5 steamed carrot sticks

4-5 steamed snap peas
2-3 slices of tamagoyaki (optional)
A small portion of pickled daikon

Instructions:

Prepare rice fillings: Divide cooked rice into three portions. Mix sesame seeds into one portion, umeboshi into another, and furikake into the third.
Shape the onigiri: Use plastic wrap or wet hands to shape each rice portion into a triangle or ball. Wrap with a strip of nori if desired.

Prepare side dishes: Steam carrots and snap peas until tender but still crisp. If using tamagoyaki, prepare and slice into rolls.
Assemble the bento: Place the three onigiri in the box. Arrange vegetables, tamagoyaki, and pickled daikon around them to fill the gaps and create a colorful presentation.

The Vegetarian Onigiri Bento is a fresh, light, and satisfying meal that’s packed with texture, flavor, and vibrant colors. It’s ideal for anyone looking for a plant-based lunch or wanting to cut back on meat without losing variety. The different rice flavors make each bite exciting, while the simple vegetable sides keep the meal balanced and wholesome. You can swap in seasonal veggies or different fillings to suit your taste or mood.

Tonkatsu Bento

Tonkatsu Bento features a crispy, breaded pork cutlet paired with tender rice, fresh vegetables, and a tangy sauce. This hearty meal offers a perfect balance of rich, savory flavors and crispy textures. Tonkatsu is a beloved Japanese comfort food, and when packed in a bento box, it becomes a satisfying and filling lunch that can be enjoyed both hot and cold. It’s a great choice for those who want a classic Japanese lunch with a little indulgence.

Ingredients (serves 2):

2 pork loin or tenderloin cutlets

Salt and pepper to taste
1 egg (beaten)
½ cup all-purpose flour

½ cup panko breadcrumbs
Oil for frying

Side dishes:

1 cup cooked Japanese rice
2 tbsp tonkatsu sauce
4-5 cherry tomatoes

4-5 steamed broccoli florets
1 boiled egg (halved)

Instructions:

Prepare the pork: Season pork cutlets with salt and pepper. Dredge each cutlet first in flour, then dip in beaten egg, and finally coat in panko breadcrumbs.
Fry the tonkatsu: Heat oil in a pan over medium-high heat. Fry the pork cutlets for 3-4 minutes on each side until golden brown and cooked through. Drain on paper towels.
Prepare the side dishes: While the tonkatsu is frying, cook rice and shape it into small mounds. Steam broccoli and wash cherry tomatoes. Boil an egg and slice in half.

Assemble the bento: Place rice in one section of the box and drizzle with a bit of tonkatsu sauce. Arrange the tonkatsu next to the rice and drizzle with more sauce. Fill in the remaining spaces with cherry tomatoes, broccoli, and the boiled egg.

Tonkatsu Bento is a crowd-pleaser with its crispy, tender pork and the comforting combination of rice and veggies. The tonkatsu sauce adds a sweet and savory touch, making each bite more irresistible. This lunchbox is perfect for when you’re craving something filling and flavorful. The tonkatsu holds up well even after a few hours, making it an excellent option for meal prep or picnics.

Ebi (Shrimp) Tempura Bento

Ebi Tempura Bento is a delightful Japanese lunchbox that showcases crispy, golden shrimp tempura paired with rice and fresh vegetables. Light yet filling, this bento is an excellent choice for seafood lovers and those looking for a flavorful, crunchy lunch. The light batter on the shrimp creates a satisfying crunch, while the vegetables add a refreshing contrast, creating a balanced and wholesome meal.

Ingredients (serves 2):

6 large shrimp (peeled and deveined)
½ cup all-purpose flour

½ cup cornstarch
1 egg (beaten)
¾ cup cold water

Oil for frying

Side dishes:

1 cup cooked Japanese rice

2-3 pieces of sweet potato tempura
4-5 steamed asparagus spears
2 tbsp tempura dipping sauce (tentsuyu)

Instructions:

Prepare the shrimp tempura: Mix flour, cornstarch, and a pinch of salt in a bowl. Add the beaten egg and cold water, stirring gently to make a batter (it should be lumpy). Heat oil in a pan to 170°C/340°F. Dip the shrimp in the batter and fry for 2-3 minutes until golden and crispy. Drain on paper towels.
Make the sweet potato tempura: Slice sweet potato into thin rounds. Dip in the batter and fry for 2-3 minutes until crispy and golden. Drain on paper towels.

Prepare the side dishes: While frying, cook rice and shape it into small mounds. Steam asparagus spears until tender but still vibrant.
Assemble the bento: Place rice in one section of the bento box. Arrange the shrimp tempura and sweet potato tempura on the other side. Fill in the remaining spaces with asparagus spears and drizzle tempura dipping sauce over the shrimp.

Ebi Tempura Bento is a flavorful and satisfying lunch, combining crispy shrimp tempura with tender rice and light vegetable tempura. The dipping sauce adds an extra layer of umami, tying the dish together perfectly. This bento box is ideal for seafood lovers or anyone who enjoys the satisfying crunch of tempura. It’s a versatile dish that can be enjoyed cold or warm, making it a great option for lunch on the go.

Yakisoba Bento

Yakisoba Bento is a flavorful stir-fried noodle dish that brings together savory, slightly sweet sauce and a medley of vegetables and protein. It’s a fun and filling lunch option, with noodles that soak up the sauce and provide a hearty, satisfying meal. This bento is perfect for those who prefer a noodle-based lunch and want something that can be made quickly while still delivering plenty of flavors and textures.

Ingredients (serves 2):

200g yakisoba noodles (or any wheat noodles)

100g sliced pork or chicken (optional)
1 small onion (sliced)
½ bell pepper (sliced)

2-3 mushrooms (sliced)
2 tbsp soy sauce
2 tbsp Worcestershire sauce

1 tbsp ketchup
1 tsp sugar
1 tbsp sesame oil

Side dishes:

1 cup cooked Japanese rice
1-2 pieces of gyoza (dumplings)

2-3 slices of pickled ginger

Instructions:

Prepare the sauce: In a small bowl, mix soy sauce, Worcestershire sauce, ketchup, and sugar to create the yakisoba sauce.

Stir-fry the yakisoba: Heat sesame oil in a large pan. Add sliced pork or chicken (if using) and cook until browned. Add onions, bell pepper, and mushrooms, and stir-fry for 2-3 minutes. Add the yakisoba noodles and pour the sauce over the noodles. Stir everything together until the noodles are well-coated and cooked through (about 3-4 minutes).
Prepare the side dishes: While the yakisoba is cooking, cook rice and shape it into small mounds. If you have gyoza, pan-fry or steam them. Slice pickled ginger into thin strips.
Assemble the bento: Place rice in one section of the bento box. Add the yakisoba in the other section, and place the gyoza and pickled ginger beside it.

Yakisoba Bento is a delicious and satisfying noodle dish that packs a punch with its savory, tangy sauce and tender noodles. The combination of stir-fried vegetables and protein adds texture and nutrition to this filling meal. This bento is versatile, and you can swap in your favorite protein or veggies for a customized lunch. It’s perfect for those who enjoy noodle-based dishes and want a quick, flavorful lunch that keeps well.

Unagi (Grilled Eel) Bento

Unagi Bento features tender grilled eel glazed with a sweet and savory tare sauce, served alongside steamed rice and a selection of fresh, seasonal vegetables. Unagi, or eel, is a delicacy in Japan, often enjoyed during the hot summer months for its rich flavor and nutritional benefits. This bento is a perfect choice for anyone who loves seafood and wants a bento with a more luxurious touch. The combination of soft, flavorful eel and fluffy rice makes for a delightful and well-rounded meal.

Ingredients (serves 2):

2 pieces of unagi (grilled eel fillets, available at Asian grocery stores)
2 tbsp unagi sauce (or eel sauce)
1 cup cooked Japanese rice

4-5 steamed asparagus spears
4-5 cherry tomatoes
2 tbsp pickled ginger

Instructions:

Prepare the unagi: If using pre-cooked unagi, simply heat the eel fillets according to package instructions. If using raw eel, grill or broil the eel, brushing with unagi sauce during grilling.
Prepare the side dishes: While the eel is cooking, steam the asparagus and cook rice. Shape the rice into small mounds using your hands or rice molds.

Assemble the bento: Place rice in one section of the bento box and drizzle a little extra unagi sauce on top. Place the grilled eel fillets on the other side of the box. Arrange the asparagus and cherry tomatoes around the eel, adding a small portion of pickled ginger for a tangy kick.

Unagi Bento is a sophisticated and rich lunch option that brings a taste of Japan’s culinary tradition to your lunchbox. The tender eel is balanced beautifully by the fluffy rice and fresh vegetables, making each bite a satisfying experience. Whether you enjoy it hot or cold, this bento will provide a fulfilling and indulgent meal. Unagi is not only delicious but also packed with nutrients like omega-3 fatty acids, making it both a tasty and healthy choice.

Katsu Curry Bento

Katsu Curry Bento is a hearty and comforting lunch featuring crispy tonkatsu (breaded and fried pork cutlet) served with a rich, flavorful Japanese curry sauce and steamed rice. This bento is a fusion of two beloved Japanese dishes: tonkatsu and curry rice. It’s filling, satisfying, and perfect for those who love bold, savory flavors. The crispy pork, coupled with the smooth curry sauce, offers a delightful contrast in textures and tastes.

Ingredients (serves 2):

2 pork cutlets (tonkatsu style)
1 cup panko breadcrumbs

1 egg (beaten)
½ cup all-purpose flour
Oil for frying

For the curry:

2 medium potatoes (diced)
1 carrot (diced)

1 onion (sliced)
2 cups water or broth
1 pack of Japanese curry roux (about 100g)

Side dishes:

1 cup cooked Japanese rice
4-5 slices of pickled daikon

Instructions:

Prepare the tonkatsu: Season pork cutlets with salt and pepper. Coat them in flour, dip in the beaten egg, and then coat with panko breadcrumbs. Fry in hot oil until golden brown and crispy. Drain on paper towels.
Make the curry: In a pot, sauté onions until translucent. Add diced potatoes and carrots, then pour in the water or broth. Bring to a boil and simmer until vegetables are tender (about 10 minutes). Break the curry roux into pieces and add to the pot, stirring until the sauce thickens and everything is well combined.
Assemble the bento: Cook rice and shape it into small mounds. Slice the tonkatsu into strips and place it next to the rice. Pour the curry sauce over the pork or serve it on the side for dipping. Add pickled daikon to the box for extra flavor.

Katsu Curry Bento is the ultimate comfort food in a lunchbox. The crispy tonkatsu pairs beautifully with the rich, savory curry sauce, creating a warm, filling meal. The tender vegetables and aromatic curry elevate the flavors, making this bento a satisfying lunch for those who need a little extra energy in their day. The curry can be enjoyed warm or cold, so it’s perfect for meal prepping or on-the-go lunches.

Shoyu Tofu and Veggie Bento

Shoyu Tofu and Veggie Bento is a vegetarian-friendly option that’s as nutritious as it is flavorful. Marinated tofu is sautéed in a savory soy sauce-based glaze and paired with a variety of colorful vegetables and steamed rice. This bento is light yet fulfilling and provides a great balance of protein, fiber, and vitamins. It’s ideal for those who prefer plant-based meals but still want a hearty, delicious lunch option.

Ingredients (serves 2):

200g firm tofu (pressed and cut into cubes)
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp mirin
1 tsp rice vinegar
1 tsp grated ginger

Side dishes:

1 cup cooked Japanese rice
1 small zucchini (sliced)
1 carrot (sliced)
4-5 steamed edamame pods
2 tbsp sesame seeds

Instructions:

Marinate the tofu: In a bowl, mix soy sauce, sesame oil, mirin, rice vinegar, and grated ginger. Add tofu cubes and marinate for at least 20 minutes.
Sauté the tofu: Heat a pan over medium heat and cook the tofu cubes until golden brown on all sides, about 5-7 minutes. Pour the remaining marinade over the tofu and allow it to cook for another 1-2 minutes until the sauce thickens slightly.
Prepare the side dishes: While tofu is cooking, steam or sauté zucchini and carrot slices until tender. Steam edamame pods until bright green.
Assemble the bento: Shape rice into small mounds and place in one section of the box. Arrange the sautéed tofu and vegetables in the remaining sections. Sprinkle sesame seeds over the tofu for an added crunch.

Shoyu Tofu and Veggie Bento is a wholesome, plant-based lunch option that is packed with flavors and textures. The soy-based marinade on the tofu adds a rich umami flavor that complements the fresh vegetables. It’s a great way to enjoy a balanced meal that’s both filling and nutritious, offering plenty of plant-based protein and fiber. This bento is perfect for anyone seeking a lighter lunch without compromising on taste.

Gyu (Beef) Teriyaki Bento

Gyu Teriyaki Bento is a flavorful and satisfying lunch featuring tender slices of beef glazed in a sweet and savory teriyaki sauce. The tender beef pairs beautifully with steamed rice, sautéed vegetables, and pickled sides. This bento is perfect for those who enjoy a rich, umami-packed meal with a balance of protein, carbs, and vegetables. The sweet teriyaki sauce provides an irresistible depth of flavor that will make your lunch something special.

Ingredients (serves 2):

200g thinly sliced beef (preferably sirloin or rib-eye)
2 tbsp soy sauce
1 tbsp mirin
1 tbsp sake
1 tsp sugar
1 tbsp vegetable oil

Side dishes:

1 cup cooked Japanese rice
4-5 steamed green beans
4-5 cherry tomatoes
2 tbsp pickled ginger

Instructions:

Prepare the teriyaki sauce: In a small bowl, mix soy sauce, mirin, sake, and sugar until the sugar dissolves.
Cook the beef: Heat vegetable oil in a pan over medium-high heat. Add the sliced beef and cook for 1-2 minutes, stirring occasionally. Add the teriyaki sauce to the pan and cook for another 2-3 minutes, allowing the sauce to reduce and coat the beef.
Prepare the side dishes: Cook rice and shape it into small mounds. Steam green beans and wash cherry tomatoes.
Assemble the bento: Place the rice in one section of the bento box and top with a small drizzle of teriyaki sauce. Arrange the beef in the next section and add the steamed green beans and cherry tomatoes. Garnish with pickled ginger for an extra burst of flavor.

Gyu Teriyaki Bento is a fantastic option for anyone who loves the rich, umami flavor of teriyaki beef. The tender beef absorbs the savory sauce, making each bite incredibly flavorful. This bento offers a perfect balance of textures—savory beef, fluffy rice, and crisp vegetables—making it an ideal meal for those looking for something satisfying and delicious. It’s also great for meal prepping, as it holds up well even after a few hours.

Chirashi Sushi Bento

Chirashi Sushi Bento is a colorful and vibrant lunchbox that brings the flavors of sushi into a more relaxed, deconstructed form. It consists of seasoned sushi rice topped with an array of fresh fish, vegetables, and garnishes. Chirashi sushi, or “scattered sushi,” offers a beautiful variety of textures and flavors, making it a light yet filling meal. This bento is perfect for sushi lovers who want to enjoy the essence of sushi in a convenient, portable form.

Ingredients (serves 2):

1.5 cups cooked sushi rice
1 tbsp rice vinegar
1 tsp sugar
1 tsp salt

Toppings:

100g sashimi-grade tuna (sliced thinly)
100g sashimi-grade salmon (sliced thinly)
1 small cucumber (julienned)
1 small avocado (sliced)
1-2 tbsp pickled ginger
1 tbsp sesame seeds
1 sheet nori (seaweed), cut into strips
1-2 tbsp soy sauce

Instructions:

Prepare the sushi rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice has cooled slightly, gently mix this vinegar mixture into the cooked sushi rice.
Prepare the toppings: Slice the tuna and salmon into thin slices. Julienne the cucumber and slice the avocado.
Assemble the bento: Place the seasoned sushi rice in the bottom of the bento box. Arrange the fish slices, cucumber, and avocado on top of the rice. Sprinkle sesame seeds and nori strips over the top. Add pickled ginger and soy sauce for dipping on the side.

Chirashi Sushi Bento offers a delightful and refreshing sushi experience in a more casual and easy-to-eat form. The combination of fresh fish, creamy avocado, and tangy pickled ginger gives this bento a balance of flavors and textures that will keep you coming back for more. It’s a perfect lunch for those who enjoy raw fish and want a sushi-inspired meal that’s a bit simpler to prepare than traditional sushi rolls. The colorful presentation makes it as appealing to the eye as it is to the palate.

Oyakodon Bento (Chicken and Egg Rice Bowl)

Oyakodon Bento is a comforting and delicious lunch featuring chicken and egg cooked together in a savory broth and served over steamed rice. The dish gets its name from the Japanese words “oya” (parent) and “ko” (child), symbolizing the pairing of chicken (the parent) and egg (the child). This bento is hearty, flavorful, and perfect for a warm, satisfying meal. The tender chicken, silky eggs, and savory sauce make it a cozy, well-balanced dish that’s perfect for lunch.

Ingredients (serves 2):

2 chicken thighs (boneless, skinless, cut into bite-sized pieces)
2 eggs (beaten)
2 tbsp soy sauce
2 tbsp mirin
1 tbsp sake
1 tsp sugar
1 cup cooked Japanese rice
1 small onion (sliced)
2 tbsp chopped green onions (for garnish)

Instructions:

Cook the chicken: In a pan, heat a little oil over medium heat. Add the chicken pieces and sauté until browned and cooked through (about 5-6 minutes).
Make the sauce: Add the soy sauce, mirin, sake, and sugar to the pan. Stir well to combine, then add the sliced onion and simmer until the onions are soft and the sauce has reduced (about 3-4 minutes).
Add the eggs: Pour the beaten eggs over the chicken mixture, cover, and cook for about 1-2 minutes until the eggs are just set, still soft and silky.
Assemble the bento: Place rice in one section of the bento box. Spoon the chicken and egg mixture over the rice. Garnish with chopped green onions for a fresh, flavorful touch.

Oyakodon Bento is a heartwarming and satisfying lunch that combines tender chicken, fluffy rice, and silky scrambled eggs in a savory sauce. The combination of flavors is simple yet deeply comforting, making it an ideal choice for a cozy, filling meal. This bento is great for those who want a balanced meal with protein, carbs, and vegetables. The comforting flavors of Oyakodon make it a classic lunch that’s perfect for any day.

Salmon Teriyaki Bento

Salmon Teriyaki Bento is a flavorful and healthy option that features tender salmon fillets glazed with a savory teriyaki sauce. Paired with fluffy rice and a selection of colorful vegetables, this bento offers a delicious balance of rich, savory flavors and nutritious ingredients. The crispy skin and juicy flesh of the salmon, combined with the sweet and salty sauce, make this bento a satisfying and energizing meal, perfect for a nourishing lunch.

Ingredients (serves 2):

2 salmon fillets (skin on)
2 tbsp soy sauce
1 tbsp mirin
1 tbsp sake
1 tsp sugar
1 tbsp vegetable oil

Side dishes:

1 cup cooked Japanese rice
4-5 steamed broccoli florets
4-5 cherry tomatoes
2 tbsp pickled radish

Instructions:

Prepare the teriyaki sauce: In a small bowl, mix soy sauce, mirin, sake, and sugar. Stir until the sugar dissolves.
Cook the salmon: Heat vegetable oil in a pan over medium-high heat. Place the salmon fillets skin-side down and cook for 4-5 minutes until the skin becomes crispy. Flip the fillets over and pour the teriyaki sauce over the fish. Let the sauce reduce and glaze the salmon for another 2-3 minutes.
Prepare the side dishes: Cook rice and shape it into small mounds. Steam broccoli florets until tender and vibrant. Wash the cherry tomatoes.
Assemble the bento: Place the rice in one section of the bento box. Arrange the salmon fillets next to the rice, spooning some extra teriyaki sauce over the fish. Add the steamed broccoli and cherry tomatoes, along with a few pieces of pickled radish for a tangy contrast.

Salmon Teriyaki Bento is a healthy and flavorful option that combines the rich, umami flavors of teriyaki-glazed salmon with tender rice and fresh vegetables. The crispy salmon skin and juicy flesh provide a satisfying texture, while the sweet and savory sauce adds depth of flavor. This bento is perfect for anyone looking for a light yet filling meal that offers great nutritional benefits, especially with the omega-3-rich salmon.

Tamagoyaki (Japanese Omelette) Bento

Tamagoyaki Bento features the iconic Japanese rolled omelette, which is fluffy, slightly sweet, and savory. This bento is perfect for those who enjoy a lighter, protein-packed meal with delicate flavors. The tamagoyaki is paired with seasoned rice, pickled vegetables, and a few fresh side dishes, creating a balanced, colorful lunch. This bento is ideal for a more traditional Japanese meal and can be easily customized with your favorite ingredients.

Ingredients (serves 2):

4 eggs
1 tbsp soy sauce
1 tsp sugar
1 tsp mirin
1 tbsp vegetable oil (for frying)

Side dishes:

1 cup cooked Japanese rice
2-3 slices of cucumber (pickled or fresh)
2 tbsp pickled plum (umeboshi)

Instructions:

Make the tamagoyaki: In a bowl, whisk the eggs with soy sauce, sugar, and mirin. Heat a tamagoyaki pan (or a small skillet) over medium heat and brush with a little oil. Pour in a small amount of the egg mixture, swirling to coat the pan. Once the egg starts to set, roll it up and push it to the side of the pan. Add more egg mixture and roll the omelette again. Repeat this process until all the egg mixture is used, creating layers of rolled omelette.
Prepare the side dishes: While the tamagoyaki is cooking, cook rice and shape it into small mounds. Slice the cucumber and prepare pickled plum.
Assemble the bento: Place the rice in one section of the bento box and place the tamagoyaki beside it. Add the cucumber slices and pickled plum to complete the meal.

Tamagoyaki Bento is a simple yet satisfying lunch, offering the delicate sweetness and savory flavor of the rolled omelette. It’s a great choice for those seeking a light meal, with a perfect balance of protein, rice, and pickled vegetables. The tamagoyaki can be made ahead of time and kept fresh for lunch, making it an ideal option for meal prep or busy mornings.

Bulgur Wheat & Grilled Vegetables Bento

For a healthier, vegetarian alternative, the Bulgur Wheat & Grilled Vegetables Bento is a delicious and filling option. The nutty, slightly chewy bulgur wheat is paired with a variety of grilled vegetables like zucchini, bell peppers, and eggplant. This bento is both wholesome and satisfying, perfect for those who are looking for a lighter, plant-based meal that still packs a punch in terms of flavor. The addition of a tangy dressing or sauce makes it a refreshing and tasty lunch.

Ingredients (serves 2):

1 cup bulgur wheat
1 tbsp olive oil
Salt and pepper to taste
1 small zucchini (sliced)
1 red bell pepper (sliced)
1 eggplant (sliced)
1 tbsp soy sauce (for dressing)
1 tsp sesame oil

Side dishes:

4-5 steamed edamame pods
2 tbsp pickled ginger

Instructions:

Cook the bulgur wheat: Bring 1.5 cups of water to a boil in a small saucepan. Add the bulgur wheat, cover, and reduce heat to low. Let it simmer for about 12-15 minutes until tender. Fluff with a fork and set aside to cool.
Grill the vegetables: Preheat the grill or grill pan over medium-high heat. Toss zucchini, bell pepper, and eggplant slices with olive oil, salt, and pepper. Grill the vegetables for 3-4 minutes on each side until charred and tender.
Prepare the dressing: Mix soy sauce and sesame oil in a small bowl to create a simple dressing.
Assemble the bento: Place the cooked bulgur wheat in one section of the bento box. Arrange the grilled vegetables on the other side. Drizzle the dressing over the vegetables and sprinkle a little sesame seeds if desired. Add steamed edamame and pickled ginger as side dishes.

Bulgur Wheat & Grilled Vegetables Bento is a hearty, nutritious meal that’s packed with fiber and plant-based goodness. The chewy bulgur wheat serves as the perfect base for the smoky, flavorful grilled vegetables, and the tangy soy-sesame dressing adds an extra layer of taste. This bento is ideal for anyone seeking a light yet fulfilling vegetarian meal, offering a balance of flavors and textures that will keep you energized throughout the day.

Chicken Katsu Bento

Chicken Katsu Bento is a delicious and crispy lunch option featuring breaded and fried chicken cutlets served with steamed rice and fresh vegetables. The golden-brown chicken katsu is tender on the inside and crispy on the outside, making it a perfect filling for your bento box. Paired with fluffy rice and a tangy tonkatsu sauce, this bento is both satisfying and flavorful. It’s ideal for anyone who loves crispy, savory dishes and wants a balanced, hearty meal.

Ingredients (serves 2):

2 boneless, skinless chicken breasts
1 cup panko breadcrumbs
1 egg (beaten)
½ cup flour
Salt and pepper (to taste)
Oil for frying

For the sauce:

2 tbsp tonkatsu sauce (available at Asian grocery stores)
1 tbsp ketchup
1 tsp Worcestershire sauce

Side dishes:

1 cup cooked Japanese rice
4-5 slices of cucumber
2 tbsp pickled carrots

Instructions:

Prepare the chicken katsu: Season the chicken breasts with salt and pepper. Dredge the chicken in flour, dip in the beaten egg, and coat with panko breadcrumbs. Heat oil in a pan over medium heat and fry the chicken until golden brown and crispy on both sides, about 4-5 minutes per side. Drain on paper towels.
Make the tonkatsu sauce: In a small bowl, mix tonkatsu sauce, ketchup, and Worcestershire sauce. Stir until well combined.
Assemble the bento: Cook rice and shape it into small mounds. Slice the chicken katsu into strips and place it next to the rice. Drizzle some tonkatsu sauce over the chicken or serve it on the side for dipping. Add slices of cucumber and pickled carrots for a refreshing contrast.

Chicken Katsu Bento offers a satisfying crunch and savory flavor with every bite. The crispy chicken, paired with fluffy rice and a tangy sauce, creates a well-rounded meal that’s both comforting and delicious. This bento is perfect for anyone who enjoys fried dishes with a rich, flavorful sauce. It’s a great choice for a fulfilling lunch that’s sure to satisfy your hunger.

Yakisoba Bento (Stir-Fried Noodles)

Yakisoba Bento features stir-fried noodles, a popular and flavorful dish in Japanese cuisine. The yakisoba noodles are cooked with savory sauce, vegetables, and optional meat or tofu, making it a customizable and easy-to-prepare bento. The dish is quick to make, delicious, and offers a wonderful balance of flavors. This bento is perfect for those who crave a noodle-based lunch and enjoy the combination of umami and sweetness in the sauce.

Ingredients (serves 2):

2 servings yakisoba noodles (or ramen noodles)
1 tbsp vegetable oil
1 small onion (sliced)
1 small bell pepper (sliced)
1 small carrot (julienned)
1 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp oyster sauce
½ tsp sugar
2 tbsp cooked chicken or tofu (optional)

Side dishes:

1 cup cooked Japanese rice
4-5 steamed dumplings
2 tbsp pickled ginger

Instructions:

Cook the noodles: If using fresh yakisoba noodles, simply heat them in boiling water for 2-3 minutes. If using dry noodles, cook them according to the package instructions. Drain and set aside.
Prepare the stir-fry: Heat vegetable oil in a pan over medium heat. Add the onion, bell pepper, and carrot, and sauté until tender. Add the cooked noodles and stir-fry for a few minutes.
Add the sauce: In a small bowl, mix soy sauce, Worcestershire sauce, oyster sauce, and sugar. Pour the sauce over the noodles and toss everything together until evenly coated. Add cooked chicken or tofu if desired and stir until well combined.
Assemble the bento: Place rice in one section of the bento box. Arrange the stir-fried yakisoba noodles in the next section, and add a few steamed dumplings and pickled ginger on the side.

Yakisoba Bento offers a tasty, savory meal with stir-fried noodles, colorful vegetables, and a rich sauce that ties everything together. The noodles are perfectly balanced with the sweet and salty sauce, while the vegetables add freshness and crunch. This bento is great for those who want a quick, delicious, and filling meal that brings the flavors of Japan right into your lunchbox.

Miso Soup & Rice Bento

Miso Soup & Rice Bento is a simple yet nourishing lunch option that combines a traditional Japanese miso soup with steamed rice and side dishes. The miso soup, made from fermented soybean paste, offers a rich, umami-packed broth with tofu, seaweed, and scallions. Paired with steamed rice, this bento provides a light yet comforting meal that is perfect for those who enjoy the traditional flavors of Japanese cuisine. This bento is also a great option for a warming, soothing lunch.

Ingredients (serves 2):

2 cups dashi stock (or water with dashi powder)
2 tbsp miso paste (red or white)
100g tofu (cubed)
1 tbsp wakame (dried seaweed)
2 tbsp chopped scallions
1 cup cooked Japanese rice

Side dishes:

2-3 slices of tamagoyaki (Japanese omelette)
2 tbsp pickled vegetables

Instructions:

Make the miso soup: Heat the dashi stock in a small pot over medium heat. Once it’s hot, whisk in the miso paste until it’s completely dissolved. Add the tofu cubes and wakame seaweed, and simmer for 2-3 minutes. Remove from heat and stir in the chopped scallions.
Prepare the rice and sides: While the soup is simmering, cook rice and shape it into small mounds. Slice the tamagoyaki and prepare pickled vegetables.
Assemble the bento: Place the rice in one section of the bento box. Add the tamagoyaki slices and pickled vegetables in separate sections. Serve the miso soup in a small container on the side to keep it hot.

Miso Soup & Rice Bento is the epitome of comfort and simplicity in a lunchbox. The miso soup provides warmth and umami, while the rice and side dishes offer balance and texture. This bento is perfect for those who enjoy a traditional Japanese meal with a focus on light and nourishing ingredients. It’s a wholesome, soothing lunch option that’s easy to prepare and full of flavor.

Ebi Tempura Bento (Shrimp Tempura Bento)

Ebi Tempura Bento features crispy and light shrimp tempura served with a side of rice and vegetables. The shrimp are battered and deep-fried to golden perfection, offering a delightful crunch with each bite. This bento is perfect for seafood lovers and those who enjoy a bit of crunch in their meals. The tempura is served with a dipping sauce and accompanied by fresh, vibrant side dishes, making it a satisfying and well-balanced lunch.

Ingredients (serves 2):

6-8 large shrimp (peeled and deveined)
½ cup tempura flour (or regular all-purpose flour)
1 egg (for the batter)
½ cup cold water
½ tsp salt
Oil for frying

For the dipping sauce:

3 tbsp soy sauce
1 tbsp mirin
1 tsp sugar
½ cup dashi stock

Side dishes:

1 cup cooked Japanese rice
4-5 steamed edamame
2 tbsp pickled cucumbers

Instructions:

Prepare the tempura batter: In a bowl, combine the tempura flour, egg, cold water, and salt to make a batter. Stir gently, leaving the mixture slightly lumpy for the best texture.
Fry the shrimp: Heat oil in a deep pan or wok to 350°F (175°C). Dip the shrimp in the batter, allowing excess to drip off, and carefully drop them into the hot oil. Fry the shrimp for about 2-3 minutes until golden brown and crispy. Drain on paper towels.
Make the dipping sauce: In a small saucepan, combine soy sauce, mirin, sugar, and dashi stock. Bring to a simmer and cook for 2-3 minutes. Remove from heat and set aside.
Assemble the bento: Place the rice in one section of the bento box and arrange the shrimp tempura next to it. Add steamed edamame and pickled cucumbers as side dishes. Serve the dipping sauce in a small container on the side.

Ebi Tempura Bento is a delightful combination of crispy, golden shrimp tempura, fluffy rice, and refreshing vegetables. The tempura batter is light and crispy, creating the perfect contrast with the tender shrimp inside. This bento is both indulgent and satisfying, making it a fantastic choice for seafood lovers and those craving a crunchy, flavorful lunch.

Karaage Bento (Japanese Fried Chicken Bento)

Karaage Bento is a popular Japanese lunch featuring crispy fried chicken marinated in a savory sauce. The chicken is coated in a light, crunchy batter and deep-fried to perfection. The marinade infuses the chicken with rich flavors of soy sauce, garlic, and ginger. Paired with rice and pickled vegetables, this bento is a delicious and hearty option for lunch, bringing together crispy, juicy chicken with comforting sides.

Ingredients (serves 2):

2 boneless, skinless chicken thighs (cut into bite-sized pieces)
2 tbsp soy sauce
1 tbsp sake
1 tbsp mirin
1 clove garlic (minced)
1 tsp grated ginger
1 egg (beaten)
½ cup potato starch (or cornstarch)
Oil for frying

Side dishes:

1 cup cooked Japanese rice
4-5 steamed broccoli florets
2 tbsp pickled radish

Instructions:

Marinate the chicken: In a bowl, combine soy sauce, sake, mirin, garlic, and grated ginger. Add the chicken pieces and marinate for at least 30 minutes (or up to 2 hours).
Coat the chicken: After marinating, dip the chicken pieces into the beaten egg, then coat with potato starch.
Fry the chicken: Heat oil in a pan over medium-high heat. Fry the chicken in batches for 3-4 minutes, until golden brown and crispy. Drain on paper towels.
Assemble the bento: Place rice in one section of the bento box. Arrange the fried chicken next to the rice and add steamed broccoli and pickled radish as sides.

Karaage Bento is a flavorful and satisfying lunch, offering crispy fried chicken with rich savory marinade. The chicken stays juicy and tender on the inside while maintaining a crispy, crunchy exterior. Paired with fluffy rice and fresh vegetables, this bento is a perfect balance of texture and flavor, making it a popular choice for anyone craving a hearty and delicious meal.

Saba Shioyaki Bento (Grilled Salted Mackerel Bento)

Saba Shioyaki Bento features grilled mackerel that’s been salted and cooked to perfection, offering a smoky, savory flavor that pairs wonderfully with rice and vegetables. Mackerel, known for its rich, oily texture, is a great source of omega-3 fatty acids, making this bento both delicious and nutritious. This dish is simple yet packed with flavor, and when paired with a refreshing side of pickled vegetables, it makes for a healthy, balanced meal.

Ingredients (serves 2):

2 mackerel fillets (bones removed)
1 tbsp salt (for seasoning)
1 tbsp vegetable oil

Side dishes:

1 cup cooked Japanese rice
4-5 slices of daikon radish (pickled or fresh)
2 tbsp steamed spinach (or other leafy greens)

Instructions:

Prepare the mackerel: Sprinkle the mackerel fillets with salt and let them sit for 15-20 minutes to allow the salt to draw out excess moisture. Pat dry with paper towels.
Grill the mackerel: Heat oil in a grill pan or on a regular grill. Place the mackerel fillets skin-side down and grill for 4-5 minutes on each side, until the fish is cooked through and crispy on the outside.
Prepare the side dishes: Cook rice and shape it into small mounds. Steam spinach until tender and vibrant, then squeeze out excess water. Slice the daikon radish and prepare it as desired (pickled or fresh).
Assemble the bento: Place rice in one section of the bento box. Add the grilled mackerel fillets and garnish with steamed spinach and daikon slices.

Saba Shioyaki Bento offers a light yet flavorful meal, with the rich taste of grilled mackerel perfectly complemented by the simplicity of steamed rice and fresh vegetables. The saltiness of the fish enhances the umami flavor, while the rice and sides provide balance. This bento is a great option for those looking for a healthy, protein-packed lunch with the added benefit of omega-3s from the mackerel.

20 minutes agoLast Updated: May 11, 2025

28 minutes read