Bento おべんとう Recipe

Wash and cook rice

Rinse 2 cups short-grain rice under cold water several times until water runs almost clear. Drain 10 minutes. Combine rinsed rice and 360 ml water in a rice cooker (or heavy pot). Let sit 30 minutes if possible, then cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–14 minutes, then rest 10 minutes off heat.

Season rice

While rice cooks, mix 1 tbs rice vinegar, 1 tsp sugar and 1 tsp salt until dissolved. Transfer hot cooked rice to a wide bowl, drizzle the vinegar mixture over rice and gently fold with a rice paddle to cool slightly without smashing grains. Cover with a damp towel to keep warm.

Marinate salmon

Pat 300 g salmon dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Combine 2 tbs soy sauce, 1 tbs mirin, 1 tbs sake and 1 tsp sugar in a shallow dish. Place salmon in marinade skin-side down and let sit 10–15 minutes while other items are prepared.

Cook salmon

Preheat broiler or grill. Heat 1 tsp vegetable oil in a nonstick pan over medium-high and sear salmon skin-side down 2–3 minutes to crisp (optional). Transfer to broiler-safe dish or keep in pan and broil 4–6 minutes (depending on thickness) until fish flakes and glaze is caramelized. Baste with remaining marinade once during cooking. Rest 2 minutes and flake into bite-size pieces for bento.

Prepare egg mixture

Beat 3 eggs with 60 ml dashi, 1 tsp sugar and 1 tsp soy sauce until smooth and slightly frothy.

Cook tamagoyaki

Heat a tamagoyaki pan or small nonstick skillet over medium-low and lightly oil. Pour a thin layer of egg mixture, tilt to coat, let set but still slightly wet on top, roll to one side with spatula. Re-oil, add another thin layer, lift the rolled omelette so new egg flows under it, let set and roll again. Repeat until all egg is used (3–4 thin layers). Remove, shape by pressing gently with cloth or bamboo mat into a rectangle, cool slightly and slice into 6–8 pieces.

Blanch spinach

Bring a pot of water to a boil, add a pinch of salt, blanch 120 g spinach for 15–20 seconds until bright green and tender. Drain and immediately plunge into ice water to stop cooking. Squeeze out excess water and cut into 3–4 cm lengths.

Season spinach

Toss spinach with 1 tsp toasted sesame seeds, 1 tbs soy sauce and 1 tsp sesame oil. Adjust seasoning to taste and set aside.

Prepare carrot

Peel and julienne 1 carrot into matchsticks (about 100–120 g).

Cook carrot

Heat 1 tsp vegetable oil in a small skillet over medium heat. Add carrot and stir-fry 2–3 minutes until slightly softened. Add 1 tsp sugar and 1 tbs soy sauce, cook another 1–2 minutes until sauce is mostly absorbed. Sprinkle 1 tsp toasted sesame seeds and toss. Remove from heat and cool.

Portion rice into two bento boxes or 2 large meal portions (serves 2–3). Press rice into one compartment and sprinkle 2 tsp furikake or place 2 umeboshi on top (one per box) and add a shiso leaf if using.

Arrange flaked glazed salmon pieces in a second compartment. Place 3–4 slices of tamagoyaki, a serving of spinach goma-ae and a portion of kinpira carrot in separate small compartments or silicone cups to keep flavors separate.

Add any remaining pickles, small salad greens or boiled broccoli if desired. Close lids and keep refrigerated until serving; eat within one day. For events, keep chilled on ice until serving.