Here’s How to Make Mushroom-Stuffed Hamburger and French Toast Salad Bentos

Because bentos, if you haven’t heard, are like portable, portion-controlled Asian boxes of awesome.

And, since these recipes only take 10 minutes, they’re the perfect way to ready your school lunches for the next couple of weeks. You know, until you get lazy, say “screw it” and decide to go to McDonald’s everyday instead.

Mushroom-Stuffed Hamburger

Serves 1
  • 3 oz. (80 g) ground beef and pork mix
  • Vegetable oil
Mixture A:
  • 1/2 bag enoki mushrooms, chopped
  • 1 fresh shiitake mushroom, minced
  • 2 quail  eggs
  • 2 Tbsp panko breadcrumbs
  • 1/6 onion, grated
  • Dash each salt, pepper
Mixture B:
  • 1 Tbsp each ketchup, Worcestershire sauce
  • 1/2 Tbsp white wine
  1. In a bowl, combine ground meat and mixture A and knead together. Divide into thirds and shape into patties.
  2. Heat 1 tsp oil in a frying pan and cook patties over high heat for 30 seconds, then turn heat to low and cook for 3 minutes. Flip patties and repeat.
  3. Add mixture B and bring to a boil, thoroughly coating burgers in the sauce.

Mini Sunny-Side Up Eggs

Serves 1
  • 2 quail eggs
  • Lettuce, vegetable oil, salt and pepper to taste
  1. Heat 1/2 tsp oil in a frying pan over medium heat. Add quail eggs and fry sunny-side up. Season with salt and pepper. Garnish with lettuce.

Arrange: Add cooked rice to bento box. Top with hamburgers, fried eggs and lettuce.

French Toast

Serves 1
  • 1 slice bread
  • Butter, vegetable oil
Soy Sesame Dressing:
  • 1 egg
  • 3 Tbsp parmesan cheese
  • 1 Tbsp milk
  • Dash each salt, pepper
  1. Combine Soy Sesame Dressing in pan. Cut bread into bite-size pieces and soak thoroughly in dressing.
  2. Heat 1 tsp each butter and oil in a frying pan over medium heat. Add toast and cook until browned on both sides.

Green Salad

Serves 1
  • 1 oz. (30 g) arugula
  • 3 sprigs watercress
  • 6 cherry tomatoes
Onion Dressing:
  • 1 Tbsp extra virgin olive oil
  • 1 tsp white wine vinegar
  • 1/2 tsp grated onion
  • Dash each salt, pepper
  1. Shred arugula and watercress into bite-size pieces. Remove stems from cherry tomatoes and slice in half.
  2. Combine Onion Dressing ingredients.

Arrange: Add French toast to bento box. Add salad. Pour dressing into a separate container to add to salad before eating.

From Ten-Minute Bento © 2007 Megumi Fujii. Photography by Shigeki Aoto (Kodansha Photography Department. Published by Vertical, Inc. New York.

By Dominique Zamora

Dominique would be a foodie if she had money to pay for food. For now, she gets by just looking at food photography, which results in at least one more starving journalism student every time Instagram breaks down.

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