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Simple Japanese bento: Tuna mayo rice balls, colored eggs and more

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By Fiona Uyema

While the creativity behind some Japanese packed lunches (bento) can be truly ah-mazing, sometimes simple is best — especially when you don’t have time but still want to send your kid off to school with a cute and nutrient-rich lunch box.

Here is a recipe that you can use on any given day of the year and spend no more than half an hour preparing — yet, still manage to impress your little one(s). Enjoy!

Pickled Beetroot Egg

Place an egg in a small saucepan of cold water and bring to a boil.

Leave to boil for up to 4 minutes. Then remove and place under cold running water.

Once the egg has cooled, carefully peel off the shell.

Place in a jar of pickled beetroot vinegar overnight (I buy a small jar of pickled beetroot in the supermarket and use the pickled beetroot vinegar from it).

Remove the egg from the jar and slice it in half before placing it in the bento box. The egg should be a beautiful vibrant color.

Onigiri with Tuna Mayo Filling

Makes 6–8 onigiri

Click here to read more.

© Savvy Tokyo

©2024 GPlusMedia Inc.

1 Comment
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Great idea! I'm going to try this recipe for my bento.

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