The Just Bento Cookbook: Everyday Lunches to Go by Makiko Itoh

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    • Categories: Chutneys, pickles & relishes; Quick / easy; Lunch; Cooking for 1 or 2; Japanese; Vegan; Vegetarian
    • Ingredients: green cabbage; cucumbers; store-cupboard ingredients
    • Accompaniments: Chicken and three-color pepper stir-fry
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    • Categories: Egg dishes; Lunch; Main course; Cooking ahead; Cooking for 1 or 2; Japanese; Vegetarian
    • Ingredients: eggs; mirin; soy sauce; green onions
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    • Categories: Egg dishes; Lunch; Main course; Cooking ahead; Cooking for 1 or 2; Japanese; Vegetarian
    • Ingredients: eggs; mirin; soy sauce; nori
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    • Categories: Egg dishes; Lunch; Main course; Cooking ahead; Cooking for 1 or 2; Japanese; Vegetarian
    • Ingredients: eggs; mirin; soy sauce; furikake
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    • Categories: Egg dishes; Lunch; Main course; Cooking ahead; Cooking for 1 or 2; Japanese; Vegetarian
    • Ingredients: eggs; mirin; soy sauce; Parmesan cheese; parsley
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    • Categories: Egg dishes; Lunch; Cooking for 1 or 2; Japanese
    • Ingredients: eggs; mirin; soy sauce; bacon; corn
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    • Categories: Salads; Lunch; Side dish; Cooking ahead; Cooking for 1 or 2; Japanese; Vegan; Vegetarian
    • Ingredients: celeriac; carrots; lemons
    • Accompaniments: Breaded and fried shrimps
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    • Categories: Lunch; Side dish; Cooking ahead; Cooking for 1 or 2; Japanese; Vegan; Vegetarian
    • Ingredients: radishes
    • Accompaniments: Breaded and fried shrimps
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    • Categories: Lunch; Side dish; Cooking ahead; Cooking for 1 or 2; Japanese; Korean; Vegan; Vegetarian
    • Ingredients: Swiss chard; sesame oil; roasted sesame seeds
    • Accompaniments: Breaded and fried shrimps
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    • Categories: Lunch; Side dish; Cooking ahead; Cooking for 1 or 2; Japanese; Vegetarian
    • Ingredients: Swiss chard; butter
    • Accompaniments: Breaded and fried shrimps
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    • Categories: Lunch; Main course; Cooking for 1 or 2; Japanese
    • Ingredients: butter; lemons; frozen shrimp
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    • Categories: Main course; Lunch; Cooking for 1 or 2; Japanese
    • Ingredients: olive oil; frozen shrimp; salt; pepper
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    • Categories: Lunch; Main course; Cooking for 1 or 2; Japanese
    • Ingredients: frozen shrimp; olive oil; garlic
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    • Categories: Lunch; Side dish; Cooking ahead; Cooking for 1 or 2; Japanese; Vegetarian
    • Ingredients: carrots; cheese of your choice
    • Accompaniments: Mini-hamburgers
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    • Categories: Salads; Lunch; Side dish; Cooking ahead; Cooking for 1 or 2; Japanese; Vegan; Vegetarian
    • Ingredients: red onions; parsley; rice vinegar
    • Accompaniments: Mini-hamburgers
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    • Categories: Lunch; Side dish; Cooking ahead; Cooking for 1 or 2; Japanese; Vegan; Vegetarian
    • Ingredients: snow peas
    • Accompaniments: Mini-hamburgers
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    • Categories: Rice dishes; Lunch; Side dish; Cooking ahead; Cooking for 1 or 2; Japanese; Vegan; Vegetarian
    • Ingredients: medium grain rice; sesame salt
    • Accompaniments: Mini-hamburgers
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Notes about Recipes in this book

  • Vegan black-bean mini-burgers

    • lilham on November 02, 2012

      This tastes quite a bit blander than the other burgers in the chapter. Makiko suggests serving this with a tomato salsa, and I definitely need it for the taste. I've used both leftover frozen tomato sauce and tapenade.

  • Miso tofu nuggets with edamame

    • ehill27 on July 11, 2022

      Can be frozen in advance. A bit finnicky to get to hold together, but tasty

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  • ISBN 10 4770031246
  • ISBN 13 9784770031242
  • Linked ISBNs
  • Published Nov 19 2010
  • Format Paperback
  • Page Count 128
  • Language English
  • Countries Japan
  • Publisher Kodansha International Ltd
  • Imprint Kodansha International Ltd

Publishers Text

Bento fever is sweeping the world fuelled by its promise of superb food that is economical and healthy in these tough economic times. "The Just Bento Cookbook" contains 25 attractive bento menus and more than 150 recipes, all of which have been specially created for this book. Divided into two main sections: Japanese and Not-so-Japanese, the Japanese section includes classic bento menus such as Salted Salmon Bento and Chicken Karaage Bento, while the Not-so-Japanese section shows how Western food can be adapted to the bento concept with delicious menus such as Summer Vegetable Gratin Bento and Everyone Loves A Pie Bento. Each menu is accompanied by a full colour photograph of the completed bento, clear instructions for each recipe forming the bento, variation recipes, a timeline showing how bentos can be made efficiently every morning, and time-saving tips.

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