Bento Box Ideas: Saba Hambagu and Fresh Veggies!

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

These dishes are either prepared in advance or are leftovers from the day before.

Saba hambagu (A Japanese-style mackerel patty, adapted from a tofu hambagu recipe)
Steamed rice (Underneath the hambagu)
Shredded cabbage
Goma-ae with komatsuna and atsuage (Japanese mustard spinach and thick fried tofu)
Nukazuke
Cherry tomato
Shiso leaves (used as a divider)

Prepping & Leftovers

The saba hambagu and shredded cabbage were prepared the day before.
The goma-ae and nukazuke were leftovers from the previous night’s dinner.
I always keep frozen rice on hand and microwave a portion in the morning.

How to Pack Bento: Step-by-Step

Here’s the plan: Spread the rice in the bento box, place the shredded cabbage and hambagu on top of the rice, then fill the remaining space with the other side dishes.

Step 1

Reheat leftovers, then let them cool completely before packing to avoid condensation and spoilage.

Step 2

Place the rice into the bento box, layer the shredded cabbage, add a little mayonnaise on top, and place the saba hambagu over the cabbage.

Step 3

Place the open spaces with shiso leaves, then add the goma-ae and nukazuke.

Step 4

Pour sauce or ketchup over the hambagu, and place a cherry tomato for a pop of color.

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.
Shiso leaves contain 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 saucy dishes) 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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