Looking for a way to add some excitement to your lunch or dinner routine? Look no further than the humble Japanese Obento! These beautifully presented, balanced meals have been a staple in Japan for centuries, and we’re excited to share our favorite Obento recipes with you. From classic combinations like Teriyaki Chicken and Steamed Rice to more adventurous pairings like Grilled Fish and Tamagoyaki, there’s something for everyone on this list of 20 mouth-watering Japanese Obentos.
Whether you’re a seasoned cook or just starting out, these recipes are sure to inspire you to get creative in the kitchen. So go ahead, take a peek at our gallery below, and get ready to experience the flavors and fun of Japan in every bite!
Teriyaki Chicken Bento with Steamed Rice and Vegetables
A classic Japanese-inspired bento box meal that combines sweet and savory flavors, perfect for a quick lunch or dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup teriyaki sauce
– 2 cups cooked Japanese-style steamed rice
– 1 cup mixed vegetables (e.g., broccoli, carrots, bell peppers)
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, whisk together teriyaki sauce and 2 tbsp water.
3. Add chicken breast and marinate for at least 30 minutes.
4. Bake chicken in the preheated oven for 20-25 minutes or until cooked through.
5. Steam rice according to package instructions.
6. Toss mixed vegetables with a pinch of salt and cook according to package instructions.
7. Assemble bento box by placing chicken, steamed rice, and vegetables on individual plates or containers.
8. Garnish with sesame seeds and chopped scallions (if using).
Cooking Time: 45-50 minutes
Salmon Onigiri Bento with Pickled Plum and Edamame
This Japanese-inspired bento box recipe combines the flavors of grilled salmon, pickled plum, and edamame for a satisfying and nutritious meal.
Ingredients:
– 4 onigiri rice balls (cooked Japanese rice and water)
– 2 pieces of salmon fillet (6 oz each)
– 1/2 cup edamame
– 1/4 cup pickled plum (umeboshi), sliced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat. Season salmon fillets with salt, pepper, and a squeeze of lemon juice. Grill for 4-5 minutes per side, or until cooked through.
2. Cook edamame according to package instructions. Drain and set aside.
3. Assemble onigiri rice balls using prepared Japanese rice and water. Shape into triangles or oval shapes.
4. Slice grilled salmon into thin strips. Arrange with onigiri and edamame in a bento box.
5. Top with pickled plum slices and drizzle with soy sauce and sesame oil.
6. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Karaage Fried Chicken Bento with Cabbage Salad
This Japanese-inspired bento box combines crispy karaage fried chicken with a refreshing cabbage salad, perfect for a quick and satisfying meal. With this recipe, you can enjoy the flavors of Japan in just 30 minutes.
Ingredients:
For the Karaage Fried Chicken:
– 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup ice-cold soda water
– Vegetable oil for frying
– Salt and pepper to taste
For the Cabbage Salad:
– 2 cups thinly sliced cabbage
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and ice-cold soda water to make the karaage batter.
2. Dip chicken pieces into the batter, then fry in hot oil until golden brown (5-6 minutes).
3. Drain fried chicken on paper towels and season with salt and pepper.
4. In a separate bowl, combine cabbage, soy sauce, rice vinegar, and sesame oil for the salad.
5. Assemble bento box with karaage fried chicken and cabbage salad.
Cooking Time: 30 minutes
Tamagoyaki and Grilled Fish Bento with Rice Balls
This recipe combines the classic Japanese roll, tamagoyaki, with grilled fish and crispy rice balls for a satisfying and flavorful meal. Perfect for a quick lunch or dinner, this bento box is sure to please.
Ingredients:
– 2 eggs
– 1/2 cup dashi broth (or water)
– 1 tablespoon soy sauce
– 1 teaspoon sake (or dry white wine)
– 1/4 teaspoon mirin (sweet Japanese cooking sake)
– Salt and pepper, to taste
– 4 fish fillets (such as tilapia or cod), skin removed
– 2 tablespoons vegetable oil
– 2 cups cooked Japanese rice
– Rice flour, for dusting
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, whisk eggs and dashi broth until smooth. Add soy sauce, sake, mirin, salt, and pepper.
3. Heat a non-stick pan over medium heat. Pour in egg mixture and cook until set, then roll up tightly.
4. Grill fish fillets for 4-5 minutes per side, or until cooked through.
5. Shape rice into small balls and dust with rice flour. Pan-fry until crispy.
6. Serve tamagoyaki, grilled fish, and rice balls in a bento box with your favorite sides.
Cooking Time: 15-20 minutes
Beef Sukiyaki Bento with Shirataki Noodles
Experience the harmonious balance of Japanese flavors with this Beef Sukiyaki Bento, featuring succulent beef strips cooked in a savory sukiyaki sauce and served with low-carb Shirataki noodles.
Ingredients:
– 1 lb beef (sirloin or ribeye), sliced into thin strips
– 2 tbsp soy sauce
– 2 tbsp sake
– 2 tbsp mirin
– 2 tbsp sugar
– 1 tsp grated ginger
– 1/4 cup Shirataki noodles, cooked according to package instructions
– 1/2 cup bean sprouts
– 1/4 cup sliced green onions
– Salt and pepper to taste
Instructions:
1. In a large skillet or wok, combine soy sauce, sake, mirin, sugar, and ginger. Bring to a simmer over medium heat.
2. Add beef strips and cook until browned, about 3-4 minutes. Remove from heat and set aside.
3. Cook Shirataki noodles according to package instructions.
4. Assemble bento by placing cooked noodles in the center, surrounding with beef strips, bean sprouts, and green onions. Serve immediately.
Cooking Time: 15-20 minutes
Ebi Fry Bento with Tartar Sauce and Mixed Greens
A delightful Japanese-inspired bento box filled with crispy ebi fries, tangy tartar sauce, and fresh mixed greens. Perfect for a quick and satisfying meal or snack.
Ingredients:
– 1 pound shrimp
– 1 cup all-purpose flour
– 1/2 cup panko breadcrumbs
– 1/4 cup vegetable oil
– Salt and pepper to taste
– Tartar sauce (store-bought or homemade)
– Mixed greens (lettuce, spinach, arugula)
– Bento box and lid
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Peel and dehead the shrimp. Cut into bite-sized pieces.
3. In a bowl, mix together flour, panko breadcrumbs, salt, and pepper.
4. Dip each shrimp piece into the flour mixture, shaking off excess.
5. Fry the shrimp in hot oil until golden brown (about 3-4 minutes).
6. Drain on paper towels.
7. Assemble the bento box with mixed greens, ebi fries, and a dollop of tartar sauce.
Cooking Time: 15-20 minutes
Yakisoba Bento with Pickled Ginger and Beni Shoga
This classic Japanese bento combines savory yakisoba noodles with a sweet and tangy pickled ginger and beni shoga (red pickled ginger) topping, making for a delightful and refreshing meal.
Ingredients:
– 1 package of yakisoba noodles
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g. bean sprouts, carrots, green beans)
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Pickled ginger slices (about 1/4 inch thick)
– Beni shoga (red pickled ginger) slices (about 1/4 inch thick)
Instructions:
1. Cook the yakisoba noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3 minutes.
3. Add mixed vegetables; stir-fry until tender-crisp, about 4-5 minutes.
4. Add cooked noodles, soy sauce, and sesame oil; stir-fry for an additional minute.
5. Serve the yakisoba mixture in a bento box with pickled ginger and beni shoga slices on top.
Cooking Time: About 15-20 minutes
Katsu Sando Bento with Tonkatsu and Shredded Cabbage
A comforting and satisfying bento box meal featuring crispy tonkatsu, refreshing shredded cabbage, and soft Japanese milk bread.
Ingredients:
– 2 slices of tonkatsu (breaded and deep-fried pork cutlet)
– 1 cup shredded cabbage
– 4 slices of Japanese milk bread (shokupan)
– Tonkatsu sauce
– Pickled ginger (optional)
Instructions:
1. Prepare the tonkatsu according to package instructions or recipe.
2. Slice the Japanese milk bread into quarters.
3. Assemble the bento box by placing a slice of bread, followed by a piece of tonkatsu, and then a spoonful of shredded cabbage.
4. Repeat the layers one more time, finishing with a slice of bread on top.
5. Serve with tonkatsu sauce for dipping and pickled ginger if desired.
Cooking Time: 15-20 minutes (including tonkatsu preparation)
Gyoza Bento with Soy Vinegar Dip and Steamed Rice
A classic Japanese-inspired meal that combines the savory flavors of pan-fried gyoza with the comfort of steamed rice and a tangy soy vinegar dip.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1/2 cup ground pork
– 1/4 cup finely chopped cabbage
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– Salt and pepper to taste
– 2 cups cooked Japanese short-grain rice (preferably Koshihikari or Akita Komachi)
– Soy vinegar dip ingredients: 1/2 cup soy sauce, 1/4 cup rice vinegar, 2 tablespoons sugar, 1 tablespoon water
Instructions:
1. Preheat a non-stick pan with 1 tablespoon of sesame oil over medium-high heat.
2. In a large mixing bowl, combine ground pork, chopped cabbage, garlic, soy sauce, and sesame oil. Mix well.
3. Place a wonton wrapper on a flat surface and place about 1 teaspoon of the filling mixture in the center.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point.
5. Cook the gyoza for 2-3 minutes on each side, or until crispy and golden brown.
6. Serve with steamed rice and soy vinegar dip (simply mix all ingredients in a bowl).
Cooking Time: 20-25 minutes
Chicken Karaage Bento with Potato Salad
This recipe combines crispy fried chicken karaage with creamy potato salad and a side of steamed Japanese rice, all wrapped up in a convenient bento box. Perfect for a quick and delicious meal or snack.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup potato starch
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, beaten
– Vegetable oil for frying
– 2 large potatoes, peeled and diced
– 1/4 cup mayonnaise
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1/4 teaspoon sugar
– Japanese short-grain rice ( cooked according to package instructions)
Instructions:
1. In a bowl, mix together flour, cornstarch, potato starch, salt, and pepper.
2. Dip chicken pieces into the beaten egg, then coat with the flour mixture, shaking off excess.
3. Fry chicken in hot oil until golden brown and crispy (5-7 minutes). Drain on paper towels.
4. In a separate pot, boil diced potatoes until tender. Drain and mix with mayonnaise, soy sauce, rice vinegar, and sugar.
5. Assemble bento by placing cooked chicken and potato salad on top of Japanese rice.
Cooking Time: 20-25 minutes
Unagi Bento with Grilled Eel and Cucumber Salad
Savor the sweet and savory flavors of Japan’s iconic unagi (eel) dish, paired with a refreshing cucumber salad. This simple yet elegant bento is perfect for a quick and satisfying meal.
Ingredients:
– 1 lb unagi (Japanese eel), cut into bite-sized pieces
– 2 tbsp soy sauce
– 2 tbsp sake
– 2 tbsp sugar
– 1/4 cup water
– 1 large cucumber, peeled and thinly sliced
– 1/2 cup Japanese rice vinegar
– Salt to taste
– Sesame seeds for garnish (optional)
Instructions:
1. Preheat grill or broiler to medium-high heat.
2. In a small saucepan, combine soy sauce, sake, sugar, and water. Bring to a boil, then reduce heat and simmer for 5 minutes.
3. Grill the unagi pieces for 3-4 minutes per side, or until cooked through.
4. In a separate bowl, whisk together rice vinegar, salt, and sesame seeds (if using). Add cucumber slices and toss to coat.
5. Serve grilled unagi with cucumber salad on top of steamed Japanese rice.
Cooking Time: 15-20 minutes
Oyakodon Bento with Chicken and Egg over Rice
A classic Japanese comfort food, Oyakodon is a simple yet satisfying meal that combines chicken, egg, and rice. This bento box version adds a touch of whimsy and fun to the traditional dish.
Ingredients:
– 1 cup cooked Japanese rice
– 1/2 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 1/4 cup chicken broth
– 1 tablespoon soy sauce
– 1 teaspoon sake (optional)
– 2 eggs, beaten
– 1 tablespoon vegetable oil
– Sesame seeds and chopped green onions for garnish
Instructions:
1. Cook Japanese rice according to package instructions.
2. In a separate pan, heat the chicken broth, soy sauce, and sake (if using). Add the chicken pieces and cook until fully cooked.
3. In a small bowl, beat the eggs with a fork. Add a pinch of salt and set aside.
4. Heat the vegetable oil in a non-stick pan over medium heat. Pour in the eggs and scramble them until cooked through.
5. To assemble the bento box: place cooked rice at the bottom, followed by the chicken mixture, then the scrambled eggs. Garnish with sesame seeds and chopped green onions.
Cooking Time: 20-25 minutes
Korokke Bento with Breaded Potato Croquettes
This classic Japanese bento box recipe combines crispy breaded potato croquettes with a variety of savory ingredients, making for a satisfying and balanced meal.
Ingredients:
– 2 large potatoes, peeled and grated
– 1/2 cup all-purpose flour
– 1/4 cup breadcrumbs
– 1 egg, lightly beaten
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– Bento box ingredients:
+ Cooked chicken or beef, sliced
+ Steamed vegetables (e.g., carrots, green beans)
+ Japanese rice
+ Pickled ginger
Instructions:
1. In a bowl, combine grated potatoes, flour, breadcrumbs, egg, salt, and pepper. Mix well.
2. Shape mixture into small patties.
3. Heat about 1 inch of vegetable oil in a large skillet over medium heat. Fry croquettes until golden brown, about 3-4 minutes per side.
4. Assemble bento box by placing cooked protein, steamed vegetables, Japanese rice, and pickled ginger alongside the breaded potato croquettes.
Cooking Time: 20-25 minutes
Chikuzen Ni Bento with Simmered Vegetables and Chicken
This classic Japanese bento box recipe is a comforting and satisfying meal that combines tender chicken, flavorful simmered vegetables, and savory rice. Perfect for a quick lunch or dinner.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups mixed vegetables (carrots, green beans, lotus root, etc.)
– 1 cup Japanese short-grain rice
– 4 cups water
– 2 tbsp soy sauce
– 1 tsp sake (Japanese cooking wine)
– 1 tsp sugar
– Salt and pepper to taste
– Sesame seeds for garnish (optional)
Instructions:
1. Cook the chicken with soy sauce, sake, and sugar until cooked through.
2. Simmer the mixed vegetables in water until tender.
3. Prepare Japanese short-grain rice according to package instructions.
4. Assemble the bento box by placing cooked chicken on top of rice, and simmered vegetables around it.
5. Garnish with sesame seeds if desired.
Cooking Time:
– Chicken: 20-25 minutes
– Vegetables: 15-20 minutes
– Rice: 15-20 minutes
Takoyaki Bento with Octopus Balls and Okonomiyaki Sauce
This Japanese-inspired bento box combines crispy takoyaki balls filled with tender octopus, savory okonomiyaki sauce, and a side of fresh greens. A perfect fusion of flavors and textures!
Ingredients:
– 1 package of takoyaki mix (octopus, tempura bits, and seasonings)
– 1/2 cup water
– 1 tablespoon vegetable oil
– Okonomiyaki sauce (store-bought or homemade)
– Fresh lettuce leaves
– Sliced green onions
Instructions:
1. Cook the takoyaki mix according to package instructions.
2. Heat 1 tablespoon of vegetable oil in a non-stick pan and fry the cooked takoyaki balls until crispy and golden brown.
3. Serve the takoyaki balls with a drizzle of okonomiyaki sauce, fresh lettuce leaves, and sliced green onions.
Cooking Time: 20-25 minutes
Shogayaki Bento with Ginger Pork and Rice
A classic Japanese bento box recipe that combines tender ginger pork with flavorful rice, all wrapped up in a delightful package. This dish is perfect for a quick lunch or dinner.
Ingredients:
– 1 lb pork loin or shoulder, sliced into thin strips
– 2 inches piece of fresh ginger, peeled and grated
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sake (or substitute with dry white wine)
– 1 tablespoon rice vinegar
– 1/4 cup brown sugar
– 2 tablespoons vegetable oil
– 1 cup cooked Japanese short-grain rice
– Sesame seeds and chopped scallions for garnish
Instructions:
1. In a large bowl, whisk together soy sauce, sake, rice vinegar, and brown sugar. Add sliced pork and marinate for at least 30 minutes.
2. Heat oil in a non-stick pan over medium-high heat. Remove pork from marinade, letting excess liquid drip off. Cook pork for 3-4 minutes per side, or until cooked through.
3. Serve pork with cooked rice and garnish with sesame seeds and chopped scallions.
Cooking Time: 20-25 minutes
Nasu Dengaku Bento with Miso-Glazed Eggplant
A classic Japanese bento dish that combines the sweetness of miso-glazed eggplant with the savory flavors of chicken and rice. This recipe is perfect for a quick and delicious lunch or dinner.
Ingredients:
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 tbsp white miso paste
– 2 tbsp sake (or dry white wine)
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp sugar
– Salt and pepper to taste
– 4 oz cooked chicken breast, diced
– Cooked Japanese short-grain rice
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together miso paste, sake, soy sauce, rice vinegar, and sugar.
3. Brush both sides of the eggplant slices with the miso glaze.
4. Place the eggplant slices on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until tender and caramelized.
6. Assemble the bento by placing the cooked chicken, rice, and miso-glazed eggplant on a plate.
Cooking Time: 30-40 minutes
Chawanmushi Bento with Savory Egg Custard
Chawanmushi is a traditional Japanese savory egg custard dish, often served as part of a bento (lunchbox) meal. This recipe combines the classic flavors of dashi broth, soy sauce, and mirin with soft-boiled eggs and various fillings for a hearty and satisfying meal.
Ingredients:
– 1 cup dashi broth
– 2 tablespoons soy sauce
– 2 tablespoons mirin
– 4 large eggs
– 1/2 cup water
– Fillings of your choice (e.g., cooked chicken, mushrooms, green onions, gobo)
– Rice and nori seaweed sheets for bento assembly
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, whisk together dashi broth, soy sauce, and mirin.
3. Crack eggs into the bowl and whisk until well combined.
4. Add water and whisk until smooth.
5. Pour mixture into small cups or ramekins.
6. Bake for 15-20 minutes or until eggs are set.
7. Assemble bento by placing a scoop of rice, a few pieces of fillings, and a chawanmushi custard in each box.
Cooking Time: 20 minutes
Okonomiyaki Bento with Japanese Pancake and Bonito Flakes
Okonomiyaki is a popular Japanese street food that combines the flavors of a savory pancake with various toppings. This recipe takes it to the next level by adding crunchy bonito flakes and serving it in a convenient bento box.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup water
– 1/4 cup grated daikon radish
– 1/4 cup sliced green onion
– 1/2 cup okonomiyaki sauce (homemade or store-bought)
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Bonito flakes for garnish
Instructions:
1. In a large bowl, whisk together flour, water, daikon radish, and green onion until smooth.
2. Heat the vegetable oil in a non-stick pan over medium heat. Pour in the batter and cook for 4-5 minutes or until edges start to curl.
3. Flip the pancake and cook for another 4-5 minutes or until cooked through.
4. Spread okonomiyaki sauce on top, then garnish with bonito flakes.
5. Serve in a bento box with your choice of sides, such as steamed rice, stir-fried vegetables, or pickled ginger.
Cooking Time: Approximately 15-20 minutes
Tempura Bento with Assorted Fried Vegetables and Shrimp
Experience the crispy delight of Japanese tempura in a convenient bento box, packed with assorted fried vegetables and succulent shrimp. This recipe is perfect for a quick and satisfying meal.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Assorted vegetables (e.g., carrots, zucchini, bell peppers, onions)
– 12 large shrimp, peeled and deveined
– Tempura dipping sauce (store-bought or homemade)
– Cooked Japanese rice
– Optional: pickled ginger slices
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and soda water to form the tempura batter.
2. Heat about 2 inches of vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C).
3. Dip vegetables and shrimp into the batter, making sure they’re fully coated.
4. Fry the battered ingredients in batches for 2-3 minutes or until golden brown. Drain on paper towels.
5. Serve tempura with cooked Japanese rice and your favorite dipping sauce. Add pickled ginger slices if desired.
Cooking Time: 15-20 minutes
Summary
Discover the art of creating delicious Japanese obentos for any occasion! This article presents 20 mouth-watering recipes to inspire your lunch or snack game. From classic combinations like teriyaki chicken and steamed rice, to innovative pairings like grilled fish with rice balls and pickled plum, there’s something for everyone. Try your hand at making karaage fried chicken, tamagoyaki and grilled fish, beef sukiyaki, and many more. With a variety of flavors and textures to explore, you’ll never get bored with these Japanese obento recipes!
Leave a Reply