Bento Box Ideas: Mushroom Rice and Tamagoyaki (Vegetarian)

In this post, I’m sharing simple, real-life bento ideas—what to pack, how to pack it, and practical tips to make bento prep easier and more enjoyable. Using leftovers is a big time-saver, and I highly recommend it! Pack your lunch and enjoy a tasty meal at work or school!

Looking for more? Take a look at these tasty bento ideas!

🍱 What’s in This Bento

Takikomi gohan, tamagoyaki, and all the side dishes were either prepped in advance or leftover from the day before, making morning bento packing quick and easy.

Mushroom takikomi gohan (seasoned mixed rice with mushrooms)
Tamagoyaki with nori (Japanese rolled omelet with seaweed)
Simmered cabbage and tofu (arranged this simmered cabbage recipe with tofu)
Nukazuke (Japanese rice bran pickles)
Umeboshi-marinated daikon and cucumber

Prepping & Leftovers

To save time, the rice was rinsed and soaked the night before, and the ingredients were prepped in advance, then cooked in the morning.
The tamagoyaki (with nori) was also made the night before.
The simmered cabbage and tofu, nukazuke, and umeboshi-marinated daikon and cucumber were all leftovers from dinner.

How to Pack Bento: Step-by-Step

Here’s the plan: spread rice over about 70% of the bento box, then fill the remaining space with the other side dishes.

Step 1

Reheat leftovers (except salad and pickles), then let them cool completely before packing to avoid condensation and spoilage.

Step 2

Place rice into one side of the bento box, leaving room for side dishes.

Step 3

Add the tamagyoaki to an open corner of the box. Then, add the simmered cabbage on the other side.

Step 4

Tuck in the nukazuke and umeboshi-marinated salad in a small open spot. Done!

Packing Tips

Bento is usually packed in the morning and eaten later at the office or school. Since it sits at room temperature for several hours, it’s important to pack it in a way that keeps the food safe and fresh, especially during hot weather. Here are some simple tips to help!

Reheat leftovers thoroughly to kill any bacteria that could cause spoilage.
Cool all items completely before sealing the bento box to prevent condensation and reduce the risk of bacterial growth.
Umeboshi have natural antibacterial properties, making them great additions to any bento.
Drain excess moisture from high-water items, such as pickles, using paper towels before packing.
Use dividers or silicone cups to keep wet foods (like pickles or salad) separate from dry foods like rice to maintain freshness and texture.

Bento Carrying Tips

Once everything is packed, wrap your bento and chopsticks in a cloth—it’s not only handy for carrying, but can also be used as a placemat when it’s time to eat.

If you’re packing the bento during warm weather and it will sit at room temperature for several hours, be sure to use an ice pack (you can find cute ones at Daiso, a 100 yen shop) or an insulated lunch bag to keep it fresh and safe.

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