That summer staple, the Wildest Show in Town concert series at the Honolulu Zoo, returns this month and continues through mid-August. On the lineup are Kapena, Raiatea Helm, Hookena and ManoaDNA.

Bring your own dinner or purchase food at the zoo. Admission is $3, free to children 2 years and under. Gates open at 4:35 p.m; concerts start at 6.

Part of proceeds benefit the zoo’s conservation education program. Visit honoluluzoo.org or call 971-7171.

Here are bento ideas for outdoor summertime meals.

Nimono (Japanese simmered vegetables)
1 packet of dashi (dried Japanese soup stock)
1/4 cup shoyu
2 cups water
Mirin (sweet Japanese rice wine), to taste
1 teaspoon honey
8 dried shiitake mushrooms, soaked in hot water
2 carrots, roughly chopped
1 cup chopped satoimo (taro root; available at Asian markets)
1 cup sliced lotus root (available at Asian markets)
1 (8.5-ounce) can sliced bamboo shoots, drained
1/2 cup dried black fungus (pre-soaked in water and cleaned; available at Asian markets)
4 large boiled and peeled eggs

In large heavy pot, combine dashi and all liquids; heat to slow simmer. Add remaining items except eggs.

Keep pot covered, stirring occasionally. Cook until satoimo is easily pierced with a fork. Add eggs. Do not overcook eggs, but soak them in liquid long enough to add flavor and color. Serves 4.

Approximate nutritional information, per serving (not including mirin to taste): 200 calories, 5 g fat, 1.5 g saturated fat, 185 mg cholesterol, 1,400 mg sodium, 29 g carbohydrate, 8 g fiber, 6 g sugar, 12 g protein

Salmon and Black Sesame Yaki Onigiri (Japanese Rice Balls)
4 ounces salted salmon, boiled and flaked (available at Asian markets)
3 cups cooked premium brown short-grain or multigrain rice, hot
2 tablespoons toasted black sesame seeds
1 tablespoon shoyu
1 tablespoon sugar

In large bowl, gently mix salmon, rice and sesame seeds.

Prepare a bowl of water for moistening hands while forming onigiri, or musubi, to prevent rice from sticking to hands. Place 1/4 of rice mixture (about 3/4 cup) into hands and squeeze together firmly. Rotate and squeeze until it forms triangular shape that holds together securely. Repeat with remaining rice mixture.

Lightly oil heavy cast-iron pan and heat on medium-high. In small bowl, combine shoyu and sugar. Brush each musubi with the mixture and place in pan. Cook 2 minutes on each side, or until lightly browned and crisp. Serves 2.

Approximate nutritional information, per serving: 520 calories, 14 g fat, 2.5 g saturated fat, 20 mg cholesterol, 1,300 mg sodium, 77 g carbohydrate, 6 g fiber, 6 g sugar, 20 g protein

Oven-fried Furikake Chicken
1-1/2 cups low-fat buttermilk
2 teaspoons paprika, divided
Salt and pepper, to taste
4 pounds chicken thighs, bone in, skin on, fat trimmed
3 cups panko (Japanese breadcrumbs)
1/4 cup nori goma furikake (Japanese seaweed seasoning)
Nonstick cooking spray

Preheat oven to 350 degrees. Coat 2 baking sheets with nonstick cooking spray. In large bowl, combine buttermilk, 1 teaspoon paprika, salt and pepper. Add chicken and toss to coat evenly. Cover and refrigerate 30 minutes or longer.

In separate large bowl, combine panko, furikake and remaining paprika.

Coat chicken in panko mixture, shaking off excess liquid before dredging in panko. Place on baking sheet and spray all exposed sides of chicken pieces with cooking spray.

Bake 30 to 40 minutes or until juices run clear. Serves 4 to 6.

Approximate nutritional information, per serving (based on 6 servings): 420 calories, 11 g fat, 2.5 g saturated fat, 175 mg cholesterol, 300 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g sugar, 41 g protein

More Hawaiian Electric Co. recipes are available at www.hawaiianelectric.com.