Just Bento

Fried polenta cakes are surprisingly good cold, so they make a nice change-of-pace carb in a bento, especially if you just happen to have some leftover polenta from dinner. continue reading...

This is a very easy to make tamagoyaki (Japanese style omelette) that is chock full of spinach. Even spinach doubters may like this, since the egg, onion and garlic neutralize the iron-rich quality which some people have problems with. It is basically a whole load of spinach that is held together with egg. It does not use the rolling/folding technique used for plain tamagoyaki or the one-egg version, so you may find it a lot easier to make. continue reading...

Not the best looking dish, but a very assertively tasty tofu dish that is great for bentos, whether you’re a vegan/vegetarian or not. continue reading...

This is a very versatile vegetable-only or vegetable and chicken mix that can be kept in the refrigerator for up to a week, or for a month in the freezer. As long as you use a vegetarian/vegan protein it will be vegan/vegetarian, but if you are an omnivore you can use chicken. Let me give you the recipe first, and then show you a couple of ways to use it. continue reading...

I’ve seen some discussion in the comments and elsewhere about whether the bento-friendly foods form posted with the first lesson can be used by vegans or vegetarians. I’m not a vegetarian myself, but I eat like one about 70% of the time, and I certainly think that the form is usable.

For lacto- or lacto-ovo vegetarians it’s pretty straightforward. You’d put things like cheese and other dairy products in the Protein column. continue reading...

[While I’m still getting back up to speed, please enjoy this recipe for ‘instant’ pickled radishes, great in any bento or in a salad. Originally published in May 2009. It’s kind of funny to re-read this post and realize we were still waffling about buying a house in France or not. I guess we did, after all!]

While radishes are available year-round, spring seems to be the perfect time to enjoy their crisp, peppery crunchiness. They are also really pretty. I love them just as-is, perhaps with a little salt, or sliced up in salads, but I’ve also been playing around with various formulas to make instant pickles or ichiyazuke (一夜漬け, or ‘overnight pickles’) with them. Here’s one result that’s sweet, salty, sour and peppery - a great bento box side dish. continue reading...

A classic Japanese vegetable side dish made with a very European vegetable. continue reading...

A really easy and refreshing salad that keeps for a week in the refrigerator. Great for bentos of course. continue reading...