It transforms leftover yakitori into a comforting bento that feels like an entirely new dish, all while keeping its irresistible smoky aroma. Simply layer the sweet soy-glazed yakitori and fluffy microwave-cooked scrambled eggs over warm rice, and each bite becomes a little moment of indulgence. The savory-sweet glaze blends beautifully with the gentle sweetness of the eggs, creating a “happy bento” that stays delicious even after it cools.
It is quick to prepare on busy mornings and looks bright and inviting in a lunch box. When you open the lid at lunchtime, the fragrance of the yakitori glaze rises softly, offering a warm, soothing pause in the middle of your day.
Yesterday’s yakitori becomes today’s treat—a simple, delicious bento filled with the warmth of home cooking.
Why Do Japanese People Love Yakitori Bento?
Yakitori is one of the most beloved dishes in Japanese food culture.
It is enjoyed everywhere—from casual izakaya pubs to family dinner tables—making it both a comfort food and an everyday favorite.
Turning leftover yakitori into a bento the next day is a uniquely Japanese form of culinary creativity.
The smoky aroma and sweet soy glaze take on new life when paired with warm rice, creating a dish that feels fresh while being wonderfully simple to prepare. This combination of convenience and comfort is why yakitori bento has remained a long-time favorite.
A reflection of Japan’s “mottainai” spirit
Japan has a strong cultural value of using ingredients fully and avoiding waste, known as mottainai. Yakitori bento embodies this idea, turning leftovers into a delicious meal for the next day through thoughtful and practical cooking.
Quick and easy to prepare, even on busy mornings
All you need to do is chop the yakitori and place it over warm rice.
Adding soft scrambled eggs or a simple side gives the bento color and balance.
It is fast, convenient, and still feels like a complete, satisfying meal.
Tare (sweet soy glaze) tastes great even when cold, and the meat stays tender
Yakitori glaze becomes mellow and flavorful as it cools, making it perfect for bentos.
Chicken thigh and tsukune meatballs also stay tender even after cooling, allowing the bento to remain delicious throughout the day.
Ingredients (Serves 1)
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Yakitori (thigh, breast, or tsukune) 3–4 skewers / 3.5–4.2 oz / 100–120 g
→ Remove the meat from the skewers before using - Cooked rice 1 bowl / approx. 7 oz / 200 g
- Tare (Yakitori sauce), leftover or homemade 2–3 tsp
- White sesame seeds a pinch
- Nori (optional) as needed
- Shiso leaves (optional) as needed
Fluffy Microwave Scrambled Egg
- Egg 1
- Mirin ½ tsp
- Sake ½ tsp
- Sugar (white or cane sugar) ½ tsp
- Salt a pinch
Instructions
| 1 |
 | Remove the yakitori from the skewers, add a small amount of tare (yakitori sauce), and microwave for 30–40 seconds at 600W. The yakitori is ready when the sauce lightly coats the meat and regains its shine. Tip If you don’t have enough sauce, mix 1 tsp water + 1 tsp mirin and warm it gently as a substitute. |
| 2 |
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In a microwave-safe bowl or mug, combine the egg, sugar, mirin, sake, and a pinch of salt. Mix well.
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| 3 |
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Cover loosely with plastic wrap and microwave for 30 seconds at 600W. Remove and stir thoroughly, then microwave again for another 20–30 seconds.
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| 4 |
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Fluff the mixture with chopsticks or a fork to create soft, fluffy scrambled eggs.
Tip Overheating makes the eggs firm, so heat in short intervals and stir in between for the fluffiest texture. |
| 5 |
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Fill a bento box or bowl with warm rice. Layer nori on top, add the fluffy scrambled eggs, then place the warmed yakitori and shiso leaves.
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| 6 |
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Drizzle with tare and finish with a sprinkle of sesame seeds.
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