I will be leaving for a weeklong trip to Japan in 2 weeks, leaving my husband here to fend for himself for meals (he’s probably thinking “Yes! McDonald’s here I come!”). I made use of my day off today to make some bentos that can be frozen and microwaved so he doesn’t have to eat take out every night.
肉団子弁当 (Meatball Bento) on the left のりシャケ弁当 (Salmon Nori Bento) on the right.
I also used to mass produce bento dinners before when I was working crazy hours at my other job and hardly had time to cook dinner. The trick is to cook your veggies just slightly less than usual so they don’t overcook when reheating. Also, it’s best if the bentos are thawed overnight in advance, so they don’t take forever in the microwave. I also learned that tofu and konnyaku do not freeze well at all.
I love these Ziploc divided containers. They’re the perfect bento boxes and can be frozen and microwaved (with the lid on)!