Bentos for June

Hello! 🙂 I realised that I haven’t do a post on June’s bento and it’s already mid-July! *shrieks!!!!* And in a few days time, I’ll be back in Y-chan’s hometown for holidays. 😀

(If you are interested in May’s bento.)

june_1 june_2 june_3 june_4 june_5

I’m asked by friends on how I managed to whip up the bento every morning. Like do I wake up at unearthly hour to prepare? The answer is No. 😉

For the side dishes, I’ve mentioned in May’s post that I’ll cook a batch of them and store them in clean air-tight containers. It can last for about 2-3 days so once it’s emptied, I’ll cook additional side dishes. 😀

For the main, I’ll marinate the meat in small ziplock bag the night before and just sauté it in the morning. (Simple and time-saving!) Or sometimes, I’ll cook extra for dinner and save a portion for bento use. (More time-saving!!) 🙂

Some tips on hygiene practices in bento packing.

  • Always allow your food to cool down before covering the lid.
  • Hard-boiled eggs – It’s advisable to cook your eggs well if you’re in hot climates (summer or Singapore) because bacteria contamination might just happen without you knowing. (I was questioned by Y-chan when I placed runny egg yolk in his bento. 😐 )
  • Adding Umeboshi (pickled plum) in your bento – It acts as an edible antibacterial for your bento and aids in digestion. (That’s why bentos are always packed with an umeboshi! 😉 )

I hope these tips are helpful to you.

July’s bento post will be a short one since we’ll be away for 1 whole week. 😀 I promise to do the savory version of tamagoyaki when I’m back! Till then! ♥♥

Recipe: Tamagoyaki (Sweet version)

Hello. 😀 Do you like Tamagoyaki (玉子焼き – egg omelette roll)? If yes, do you like the sweet type or the savory type (with dashi stock)? 🙂

Today, I’ll be sharing the recipe for sweet version of Tamagoyaki. It’s the one I usually make for Y-chan’s bento.


  • Eggs – 4 medium sized
  • (A) Sugar – 1½ tablespoon
  • (A) Sake (cooking wine) – 1 tablespoon
  • (A) Shoyu – ½ tablespoon
  • (A) Salt – a pinch
  • Cooking oil


  1. Mix (A) well, then crack in the eggs.
  2. Blend the mixture well.
  3. Heat up the pan (Medium heat) and grease it with cooking oil (using kitchen paper to grease every corner & to remove excess oil).


  1. Pour in one-third of the egg mixture into the pan, and swirl to even out the mixture.
  2. Once the runny mixture begins to harden (especially the center area), use a turner to fold-in one-third of the egg omelette to the center.
  3. Then again to complete the first-inner roll.


  1. Grease the pan again (top area), then push the egg roll to the top and grease the bottom area.
  2. Pour in another one-third of the egg mixture.
  3. Using chopsticks/turner, lift up the sides of the egg roll to allow the egg mixture to flow in (which forms the 2nd layer).
  4. Allow the runny mixture to set and then fold it in with the turner.
  5. Repeat the same steps with the remaining egg mixture.

Done! 😀 (Allow the tamagoyaki to cool down before slicing so as to allow the flavor to settle in.)

I’ll share the savory version soon (I hope). 🙂

Bentos for May

Hello everyone! 🙂 It’s been a long time since my last post. I’m may be inactive here but my Instagram account’s definitely active. 😉 Check there for more updates.

After the start of making Onigirazu (read if you haven’t!) lunchbox a.k.a bento for Y-chan in March, I’ve decided to challenge myself to prepare a ‘real’ bento for him instead. 🙂

We visited Tokyu Hands to get the essentials such as the bento box, a pair of chopsticks that’s reusable (being eco-friendly) and a pair of silicon cups. 😀 Tokyu Hands have a huge range of bento boxes, for kids, ladies and large-appetite users. If you are visiting Japan, please do drop by this store. There’s a huge one in Shinjuku and you might spend 1-full day there!

We’ve gotten a 630ml bento box which is considered small for a full-grown male adult. The reason why we’ve gotten that size was because I’m putting Y-chan on a diet (and he claims that he have a small appetite lol). The size of the bento is somehow equals to the amount of kilo-calories intake. So Y-chan literally ‘survives’ on a 630kcal diet for lunch.

may_1 may_2 may_3

You might realised that there are repeated side dishes in the bentos. That’s because I usually cook a batch of it, store in clean air-tight container and pack it in the silicon cups every morning. Take the above collage for example, I’ve made a batch of kinpira (stir-fry & simmered burdock & carrot) and hijiki (black looking seaweed but is filled with lots of minerals) dishes, and they’re making ‘appearance’ in most of the days’ bento.

It’s important to plan ahead for the week’s bento menu so that you won’t spend 1-2 hours in the kitchen battling on what to pack for your bento. Usually I’ll need only 20mins to pack every thing in the bento including cooking the main item. 🙂

Another point to take note while preparing for your bento is the colors. There was a pro teaching on how to make bento look appetizing and colorful with just the 5 basic colors – White, Green, Yellow, Red and Black/Brown. If you have noticed, some of my bentos lacked the basic colors (especially red) and it seems so dull right? Get it? 😉

One last important point to take note is to allow your pipping hot rice and main item to cool down before covering the lids. If you do not do this step, the steam will condense and form water droplets, then dripped back into your food. Not only will it be watery, it’ll also have a weird smell when you open the lid for your lunch. 😐 *how unappetizing right?*

I’m monitoring Y-chan’s weight and by the end of May, he managed to lose 1kg! I don’t know if it’s the bento’s that’s working but it’s a piece of good news to me!

P/s: I don’t do kyara-ben (character bento) like what others are doing because……….. I think the food will taste………….. 😐 and kinda waste of time.