TtoE Okazu for dinner and bento lunches

In my cooking, I prepare a lot of different okazu, side dishes that go with rice. Apparently, the word comes from kazou, to count. In other words, to make a number of dishes. These little side dishes are a great way to use various seasonings and ingredients in the fridge or cupboard.

I have a number of cookbooks, but just as often as I follow recipes, I simply take some inspiration and make dishes out of what I have on hand to suit my preferences. A simple okazu that works with meals and bento box lunches is マリネ, marine. My favorite these days is diced onion, a smidgin of chopped garlic, and tomato dressed with vinegar and wakame.

I get a lot of use out of my toaster oven, adapting sheet pan cooking to small aluminum plates. It works for me.

These enoki mushrooms are roasted in the oven toaster after dressing with equal amounts of miso paste and tobanjan, the spicy fermented chili paste.

I love broccoli and can't get enough of it in the winter. The simplest way I prepare it roasted in the oven toaster. I add a chopped hardboiled egg, some karashi mustard powder, and a generous dollop of mayonnaise. 

Do you prepare okazu dishes for meals at home or for bento boxes? What are your favorites?