Smoking Behind the Supermarket With You: A Manga-Inspired Bento

“Smoking Behind the Supermarket With You” is a Japanese slice-of-life manga, not a dish, so there is no canonical recipe to reproduce. This manga-inspired bento pairs Japanese-style onigiri with tamagoyaki, quick cucumber pickles, and edamame for a portable meal that suits a quiet break after work.

Ingredients

1 cup (200 g) Japanese short-grain rice
1¼ cups (300 ml) water, for cooking the rice
2 sheets (about 5 g) nori, cut into strips
½ teaspoon (3 g) fine salt, plus more for shaping
1 tablespoon (15 ml) rice vinegar
1 teaspoon (4 g) granulated sugar
½ teaspoon (3 g) fine salt, for the cucumber
1 small Japanese or Persian cucumber, about 6 oz (170 g), thinly sliced
2 large eggs
1 tablespoon (15 ml) water
1 teaspoon (5 ml) soy sauce
1 teaspoon (4 g) sugar, for the eggs
1 teaspoon (5 ml) neutral oil, such as canola
1 cup (150 g) shelled frozen edamame
1 teaspoon (5 ml) toasted sesame oil
1 teaspoon (3 g) toasted sesame seeds
Optional: 2 teaspoons (10 g) umeboshi paste or 2 small umeboshi plums, for the rice balls

Instructions

Rinse and cook the rice. Put the rice in a bowl, cover with cool water, swirl it gently, and drain. Repeat three or four times, until the water is less cloudy. Drain well, then combine the rice and 1¼ cups (300 ml) water in a saucepan. Cover and bring to a boil over medium-high heat. Turn the heat to low and cook, covered, for 15 minutes. Remove from the heat and leave covered for 10 minutes. Avoid lifting the lid while it cooks or rests.
Make the cucumber pickles. While the rice cooks, stir together the rice vinegar, 1 teaspoon (4 g) sugar, and ½ teaspoon (3 g) salt in a small bowl until dissolved. Add the cucumber and toss. Let it stand for at least 15 minutes, stirring once. Drain before packing so its liquid does not make the other items soggy.
Cook the edamame. Bring a small saucepan of water to a boil. Add the frozen edamame and cook according to the package directions, usually 3–5 minutes. Drain thoroughly, then toss with the sesame oil and sesame seeds. Let it cool before putting it in the lunch box.
Prepare the tamagoyaki mixture. Beat the eggs with 1 tablespoon (15 ml) water, soy sauce, and 1 teaspoon (4 g) sugar. Warm the neutral oil in a small nonstick skillet over medium-low heat. Pour in about one-third of the egg mixture. When the bottom is set but the top is still slightly wet, roll the egg toward one side of the pan. Add another portion to the empty side, lifting the roll so some egg flows underneath. Cook until just set and roll again; repeat with the remaining egg. Cook the egg mixture to 160°F (71°C), the USDA FSIS safe minimum for egg dishes, checking the center with a food thermometer. Transfer to a plate and cool.
Season and shape the onigiri. Fluff the cooked rice with a rice paddle or fork. Stir in ½ teaspoon (3 g) salt. When it is cool enough to handle but still warm, wet your hands and rub them with a little extra salt. Divide the rice into four portions. For filled rice balls, flatten each portion, add a small dab of umeboshi paste or half a plum, and enclose it in rice. Shape each portion into a compact triangle or round ball. Wrap each with a strip of nori just before serving, or pack the nori separately to keep it crisp.
Pack the lunch. Cut the cooled tamagoyaki into bite-size pieces. Arrange two rice balls per person with egg, drained cucumber, and edamame in a clean lunch box. Keep chilled until departure, and use an insulated bag with an ice pack if the meal will not be eaten soon.

Tips

Choose the right rice. Japanese short-grain rice gives onigiri its cohesive texture. Medium-grain rice is a workable substitute; long-grain rice is much less sticky and can be difficult to shape.
Shape rice while warm. Cool rice becomes firm and crumbly. Wet and salt your hands to make shaping easier, and avoid compressing the rice so tightly that it turns dense.
Keep wet and crisp items apart. Drain the cucumber well and pack nori separately if you want it crisp. A divided container helps keep the pickles from moistening the rice and egg.
Make safe lunch-box choices. Do not leave cooked rice, egg, or edamame at room temperature for more than 2 hours (or 1 hour above 90°F/32°C). Chill promptly if making the components ahead.

Serving Suggestions

Serve the bento chilled or at cool room temperature, with green tea or water. Miso soup can be a nice addition at home, but keep soup in a separate insulated container. For a fuller meal, add a small portion of fresh fruit, such as mandarin segments or sliced apple, packed separately and kept cold.

Variations

For another simple onigiri filling, use a little cooked, flaked salmon, tuna mixed with a small amount of mayonnaise, or finely chopped seasoned vegetables; chill any perishable filling promptly. Replace cucumber with quick-pickled daikon or carrot, adjusting the slicing time to suit the vegetable. If Japanese rice vinegar is unavailable, use mild rice vinegar; apple cider vinegar works in a pinch but gives the pickles a more pronounced fruity flavor. Tamagoyaki is naturally a little sweet, but reduce its sugar to ½ teaspoon (2 g) for a less-sweet version.

Storage and Reheating

For best texture, eat the assembled bento the same day. Store leftover components separately in airtight containers and refrigerate within 2 hours; cooked rice, egg, and edamame keep for 3–4 days in a refrigerator at 40°F (4°C) or colder. Cucumber pickles are best within 2–3 days. Do not keep this bento at room temperature for extended periods. Reheat rice, egg, and edamame only if desired, until leftovers reach 165°F (74°C); a microwave works well for the rice and egg. Add the nori after reheating, and keep cucumber cold rather than reheating it.

Frequently Asked Questions

Is this an official recipe from the manga?
No. The title refers to the manga, and this is a themed bento inspired by its everyday Japanese setting, not a dish stated to appear in the story.

Can I make the rice balls ahead?
Yes. Shape them once the rice is warm, cool promptly, then refrigerate in a sealed container. Rice firms in the refrigerator, so let the onigiri lose some of their chill before eating, while still observing safe storage times. Pack nori separately.

Can I use leftover rice?
Yes, provided it was cooled and refrigerated promptly and has been stored safely. Warm it until steaming before shaping; cold, dry rice is difficult to mold and may crack. Reheated leftovers should reach 165°F (74°C).

What can replace umeboshi?
Use a small amount of cooked salmon, tuna, or another savory filling. Umeboshi is salty and tart, so these substitutions make a milder, less tangy rice ball.

How do I keep the bento food-safe while traveling?
Pack it in a clean insulated lunch bag with a frozen ice pack, keep it out of direct sun, and refrigerate it on arrival when possible. Discard perishable food left above 40°F (4°C) for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C).

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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