Recipes: Chicken Karaage, Tamagoyaki with Silver Fish, Japanese Spinach & Diced Red Capsicum, Eggplant with Miso Tare, Broccoli, Onigiri with Edamame, Cherry Tomatoes, Seasonal Fruit
Learn to craft an authentic, takeaway-ready Japanese Bento filled with delicious, balanced dishes that are easy to recreate at home. From crispy chicken karaage and colorful tamagoyaki to miso-glazed eggplant, onigiri, and fresh seasonal sides, this class teaches you how to prepare, style, and pack a wholesome bento — perfect for your loved ones to bring to work, school, or simply to enjoy it as a meal for yourself.
What you’ll learn:
How to marinate and fry crispy, juicy chicken karaage
Rolling and seasoning tamagoyaki with silver fish, spinach, and capsicum for flavor and color
Preparing silky eggplant with miso tare for a savory umami bite
Cooking and seasoning vegetables like broccoli, cherry tomatoes, and seasonal fruit for balance and freshness
Shaping onigiri with edamame that hold their form while staying soft and flavorful
Tips on packing, styling, and portioning your bento for maximum appeal and convenience
Bring home:
Japanese Bento (Including Mains, Sides, and Fruits)
