japanese

Pork (or beef) and mushroom roll-ups

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This is the kind of bento item that you see quite often in homemade Japanese bentos - a simple deep fried fritter or nugget. I haven't featured a lot of these on these pages, because I know that many JustBento readers are leery of deep frying in general. However, they are quite easy to make, especially if you make them for dinner and reserve one or two for next day's bento - or even freeze a few. The general theory behind including a bit of fried food in a bento is to make it just a bit more filling and substantial. And remember, for a bento you only need one or two. continue reading...

Bento no. 81: Bean sprout burger bento with favorites

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Bento contents:

Total calories (approx): 630 cal (how calories are calculated)

Time needed: 5-10 minutes to assemble in the morning from pre-made components

Type: Japanese, a perennial favorite continue reading...

Lower-calorie, lower-cost, beef and bean sprout burgers

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A twist on an old favorite, the mini-burger, with crunchy bean sprouts added for texture - and to lower the calorie count too. continue reading...

A very Japanese spring vegetable bento

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Here’s a very Japanese, vegetable based spring bento from a few weeks ago. continue reading...

Chicken Nanban 2 ways

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Two ways to make chicken nanban, a sour-sweet-salty chicken that tastes great in bentos. continue reading...

How to cook rice in a frying pan article over on Just Hungry

I know that not everyone who follows JustBento follows my other food site, JustHungry. I put my ‘foundation’ type Japanese recipes over there more often than not, while I have especially bento-friendly recipes here on JustBento. Today though, there’s a recipe and how-to for making Japanese style rice (the method should be adaptable to other types of rice) in a frying pan. I know that the subject of whether or not a rice cooker is needed for bento-making comes up quite a lot in the forums, so if you’re looking for an alternative to getting a rice cooker, or just another backup rice-making method, give the good old frying pan a try! continue reading...