Speed up your Bento Prep!

Speed up your Bento Prep!

Pressed for time? Cook three bento dishes all at once with our Japanese style Triple Pan!

Picture perfect bento meals often include three or four perfectly cooked dishes in just the right portions. Cooking these dishes one at a time is time consuming, and it's easy to cook more than you need. In the spirit of Japanese efficiency, we'll teach you how to cook three classic bento dishes all at once using our perfectly portioned Triple Pan.

Let's get cooking!


1 large egg

1 salmon fillet

A handful of snap peas (fresh, uncooked)

1/2 bell pepper

1/2 tsp. dashi powder

1 tbsp. soy sauce

1 tbsp. mirin

1/2 tbsp. sugar (we used brown, but any sugar works!)

Cooking oil of your choice, as needed



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First, slice one salmon fillet and cut the bell pepper into thin pieces

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Crack the egg, add 1/2 tsp. of dashi powder and mix

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Preheat the pan, and then begin cooking the salmon fillet in one of the end sections (as this will take the longest to cook)

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After cooking the salmon for about 3 minutes, coat the other end section with a bit of cooking oil and add the snap peas and sliced bell pepper.

Last, add 1/3 of the egg mix.

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After the egg is about half cooked, roll it using a pair of chopsticks (long cooking chopsticks work best!). Quickly repeat this process with the second and third portions of the egg.

(For a complete tamagoyaki tutorial, watch our dedicated video here)

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Remove the completed tamagoyaki roll and allow the peppers and peas to finish cooking as desired.

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Add 1 tbsp soy sauce, 1 tbsp mirin and 1/2 tbsp sugar to the salmon and cook until the fillet is nicely colored and the fat is splitting.

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Set ingredients aside and allow to cool completely

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Pack the bottom tier of your bento with cooked rice (cooled, to avoid condensation build up inside your box).

For this demonstration, we used our Asanoha Bento (950 ml capacity)

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After everything has cooled, fill the top layer of your bento box with the tamagoyaki, peppers, peas and salmon

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We also topped our rice with soboro (seasoned ground chicken) for some extra flavor!

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Stack the layers and you're ready to go! Itadakimasu (let's eat)!

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