10-Minute Morning Bento from Frozen Sides
Any frozen sides at home will do. Learn only the 'main + side + color' combo and the tips to keep it fresh, and you will never dither in the morning.
Ingredients
- Cooked ricehalf the box
- Umeboshi, furikake, etc. (optional)to taste
- Frozen main (karaage, hamburg, croquette, grilled fish, etc.)2-4 pieces
- Frozen side (shumai, tamagoyaki, spring roll, etc.)1-2 pieces
- Thaw-in-box frozen side (dressed veg, kinpira, hijiki, etc.)1 cup
- Color (frozen broccoli, edamame, corn, cherry tomato, etc.)a little
Directions
- A good combo is 'one main + one or two sides + color.' With brown (fried/meat), green (veg), red (tomato/ume) and yellow (egg/corn), even all-frozen food looks balanced.
- Pack rice into the box, top with umeboshi or furikake if you like, and let it cool first.
- Heat any sides that need the microwave per the package. Microwave-thaw frozen vegetables and wipe them dry well with paper towel.
- Pack large sides first, then medium, then fill gaps with small items (cherry tomatoes, edamame) so nothing shifts.
- Put thaw-in-box sides in frozen, cup and all. They act as a cold pack and thaw to just the right point by lunch.
- Put the lid on only after everything has cooled completely.
- Freshness tips: never lid it warm (trapped steam spoils food), wipe off moisture well, only thaw-at-room-temp items that are labeled as such, and carry it with a cold pack in hot weather.