6 EASY 20-Minute Japanese Lunch Box Recipes

Ingredients

• 2 pieces Salmon Fillet (about 150 g each, skin on)
• 2 tablespoons Unsalted Butter (cut into small pats for grilling)
• 8 pieces Eggs (4 for rolled omelette, 2 for boiled eggs, 2 for coating pork/chicken)
• 200 g Chicken Breast (cut into bite‑size pieces)
• 200 g Pork Tenderloin (cut into strips for cutlet)
• 4 tablespoons Potato Starch (for coating chicken and shrimp)
• 4 tablespoons All‑Purpose Flour (for coating chicken and pork)
• 2 tablespoons Parmesan Cheese (grated, mixed into flour coating (optional))
• 1 cup Panko Breadcrumbs (for double coating chicken and pork)
• 1 cup Vegetable Oil (for pan‑frying and deep‑frying)
• 6 tablespoons Soy Sauce (divided among sauces and seasonings)
• 2 tablespoons Mirin (sweet rice wine for chicken sauce)
• 2 tablespoons Sake (for chicken and shrimp sauces)
• 3 tablespoons Sugar (for sauces and pickles)
• to taste Salt
• to taste Black Pepper
• 2 tablespoons Olive Oil (for seasoning carrots and snap peas)
• 1 tablespoon Sesame Oil (for carrot side dish)
• 1 teaspoon White Sesame Seeds (garnish for carrot side)
• 1 teaspoon Bonito Flakes (for broccoli topping)
• 100 g Frozen Snap Peas (thawed before microwaving)
• 100 g Frozen Carrots (thawed before microwaving)
• 100 g Frozen Spinach (thawed before microwaving)
• 100 g Frozen Corn Kernels (thawed before microwaving)
• 150 g Frozen Broccoli Florets (thawed before microwaving)
• 1/4 head Cabbage (shredded for quick pickles)
• 3 tablespoons Rice Vinegar (for pickles and shrimp sauce)
• 1 tablespoon Miso Paste (for shrimp sauce)
• pinch Red Pepper Flakes (for shrimp sauce)
• 1 teaspoon Fresh Ginger (grated for shrimp sauce)
• 1 clove Garlic (minced for shrimp sauce)
• 1 teaspoon Chicken Stock Powder (for shrimp sauce)
• 2 stalks Green Onion (chopped for garnish)
• 4 tablespoons Cream Cheese (for sweet cheese sauce)
• 2 tablespoons Ketchup (for sweet cheese sauce)

Instructions

1. Boil Eggs

   Place 2 eggs in a saucepan, cover with water, bring to a boil, then simmer for 9 minutes. Transfer to ice water, peel and set aside.

   Time: PT10M

   Temperature: 100°C

2. Make Rolled Omelette

   Beat 4 eggs with a pinch of salt and pepper. Heat a non‑stick skillet with a drizzle of oil, pour a thin layer of egg, cook 30 seconds, roll from one side to the other, push rolled part back, repeat until all egg is used. Slice into bite‑size rolls.

   Time: PT5M

   Temperature: 180°C

3. Season Salmon

   Pat salmon fillets dry, season both sides with salt and pepper, and place a small pat of butter on each fillet.

   Time: PT2M

4. Grill Salmon

   Heat a grill pan over medium‑high heat. Place salmon skin‑side down, grill 4 minutes, flip and grill another 3‑4 minutes until opaque and flaky.

   Time: PT8M

   Temperature: 190°C

5. Prepare Chicken Bites

   Cut chicken breast into bite‑size pieces, season with salt and pepper, lightly dust with potato starch, then coat in a mixture of flour, grated Parmesan, and water to form a thin batter.

   Time: PT5M

6. Pan‑Fry Chicken

   Heat a splash of vegetable oil in a skillet over medium heat. Cook chicken pieces 3 minutes per side until golden and cooked through. Remove and set aside on paper towels.

   Time: PT6M

   Temperature: 180°C

7. Make Pork Cutlet Coating

   Trim any tendon from pork tenderloin, slice into strips, season with salt and pepper, dust with flour, dip in beaten egg, then coat with panko breadcrumbs.

   Time: PT5M

8. Deep‑Fry Pork

   Heat vegetable oil in a deep pot to 170‑180°C. Fry pork strips 3 minutes per side until golden and cooked through. Drain on paper towels.

   Time: PT6M

   Temperature: 175°C

9. Coat Shrimp

   Pat shrimp dry, toss with potato starch to coat lightly.

   Time: PT3M

10. Microwave Shrimp Coating

    Place coated shrimp on a microwave‑safe plate, microwave on 500 W for 2 minutes 30 seconds (no lid).

    Time: PT2M30S

11. Prepare Shrimp Sauce

    In a small bowl combine 1 tbsp miso paste, 1 tbsp ketchup, 1 tsp rice vinegar, 1 tsp soy sauce, 1 tsp sake, 1 tsp sugar, a pinch of red pepper flakes, ½ tsp grated ginger, ½ tsp minced garlic, 1 tsp chicken stock powder, and 1 tbsp chopped green onion. Stir until smooth.

    Time: PT5M

12. Combine Shrimp and Sauce

    Toss the microwaved shrimp with the sauce, then microwave again on 500 W for 2 minutes, stirring halfway through.

    Time: PT2M

13. Microwave Vegetables

    Arrange frozen snap peas, carrots, spinach‑corn mix (spinach + corn), and broccoli on separate microwave‑safe plates. Microwave snap peas 40 seconds, carrots 40 seconds, spinach‑corn 40 seconds, broccoli 1 minute 30 seconds on 500 W.

    Time: PT5M

14. Season Vegetables

    Season snap peas with olive oil, salt, pepper; carrots with olive oil, salt, pepper, gray mustard and honey; spinach‑corn with butter, soy sauce, salt, pepper; broccoli with soy sauce, salt and bonito flakes. Toss each gently.

    Time: PT5M

15. Quick Pickles

    Shred cabbage and one carrot, place in a bowl, sprinkle with 1 tsp salt, toss and let sit 5 minutes. Drain excess liquid, then add 3 tbsp rice vinegar, 2 tbsp soy sauce, and 1 tbsp sugar. Mix well and let sit another 5 minutes.

    Time: PT10M

16. Sweet Cheese Sauce (Optional)

    Mix 4 tbsp cream cheese with 2 tbsp ketchup until smooth. Drizzle over the bento or serve on the side.

    Time: PT2M

17. Assemble Bento Box

    Divide the bento container into sections. Place grilled salmon, chicken bites, pork cutlet, shrimp, rolled omelette, boiled egg halves, and each seasoned vegetable side into separate compartments. Add a small portion of quick pickles and a drizzle of sweet cheese sauce if desired.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

35 g

Carbohydrates

60 g

Fat

25 g

Fiber

5 g