Summer is finally around the corner! Here are a few refreshing summer bento recipes that are light, colorful, and perfect for warm weather – easy to pack, delicious at room temperature, and full of seasonal flavors.
Go to Points to Follow to Make the Perfect Summer Bento
Photo credits: Canva
Making summer bento requires extra care to keep food fresh and safe:
- It’s important to let all food cool completely before packing and to use insulated containers or cooling packs to prevent spoilage.
- Choose proteins that taste good cold, like grilled chicken, fish, or tamagoyaki, and incorporate seasonal vegetables such as cucumbers, tomatoes, okra, and edamame for a refreshing touch.
- Include naturally antibacterial ingredients like umeboshi, shiso leaves, or ginger to help preserve freshness.
- Tightly packing your bento helps keep ingredients in place and maintain texture, making for a vibrant, safe, and satisfying summer meal.
Cold Soba Noodle Salad Bento
Ingredients:
- 2 bundles soba noodles
- 1 small cucumber, julienned
- 1 small carrot, shredded
- 5 cm daikon, julienned
- 1 tsp sesame seeds
- 1 boiled egg or grilled tofu (optional)
Dressing: 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp rice vinegar, ½ tsp sugar, a few drops of chili oil (optional)
Dipping sauce: Ready-made mentsuyu diluted as instructed on the bottle
Boil soba noodles according to package directions, rinse under cold water, and drain. Mix noodles with the vegetables and sesame seeds. Pack in a bento box with the dressing on the side or drizzled. Add protein if desired. Include a small bottle of diluted mentsuyu for dipping.
Shiso Chicken Rolls Bento
Ingredients:
- 2 boneless chicken thighs or breasts (skinless, about 300g total)
- 6-8 fresh shiso leaves
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tsp sake (optional)
- 1 tsp sugar
- 1 tsp potato starch or cornstarch
- Oil for pan-frying
Place a shiso leaf on each slice of chicken, roll up tightly, and secure with toothpicks. Dust lightly with cornstarch, then pan-fry until golden. Finish with a drizzle of soy sauce and mirin. Cool before packing. Serve with chilled rice topped with umeboshi or yukari (shiso furikake).
Summer Vegetable Onigiri Bento
Photo credits: Canva
For the onigiri (rice balls):
- 2 cups cooked Japanese rice (warm, not hot)
- 2 tbsp finely diced red bell pepper
- 2 tbsp finely diced zucchini
- 2 tbsp finely diced corn kernels (fresh or thawed if frozen)
- 1 tbsp chopped shiso or basil
- 1/2 tsp salt
- Toasted sesame seeds for coating
- Nori (seaweed) strips for wrapping
For the sides:
- 4-6 okra pods, lightly boiled and sliced
- 1/2 cup edamame, shelled and boiled
- 1/2 carrot, cut into matchsticks and pickled in a splash of rice vinegar
- Cherry tomatoes
- Pickled ginger or umeboshi
Lightly sauté the diced bell pepper, zucchini, and corn in a dry pan or with a touch of sesame oil for 2–3 minutes until just tender. Cool slightly.
In a large bowl, mix the warm rice with salt, cooked vegetables, and shiso or basil. Let it cool until safe to handle.
Shape the rice into triangle or round onigiri (rice balls) with damp or lightly salted hands. Press gently but firmly. Coat with sesame seeds or wrap with a strip of nori if desired.
Pack 2–3 onigiri per person in a bento box. Add okra, edamame, pickled carrots, and cherry tomatoes in compartments or with food dividers. Garnish with pickled ginger or a single umeboshi for color and flavor contrast.
Summer Fried Chicken Bento
Ingredients:
- 300g boneless chicken thigh, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tbsp sake
- 1 tsp grated ginger
- 1 tsp grated garlic
- 3-4 shiso leaves, finely chopped
- 2 tbsp potato starch (or cornstarch)
- Oil for deep-frying
Marinate the chicken in soy sauce, sake, ginger, garlic, and chopped shiso for at least 30 minutes.
Coat each piece in potato starch and deep-fry at 170-180°C until golden and crispy. Drain on paper towels.
Pack with white rice and sauteed broccoli.
Summer Bento Recipes to Try This Summer
Whether you’re heading to work, planning a picnic, or just want a refreshing lunch at home, these summer bento ideas bring together the best of the season—light, vibrant, and full of flavor. With a little care and creativity, you can enjoy nutritious, beautifully arranged meals that are as satisfying to eat as they are to look at.
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