Tamagoyaki Bento Box
Recipe information
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Cooking:
30 min.
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Servings per container:
1
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Source:

Ingredients for - Tamagoyaki Bento Box

1. Uncooked short-grain white rice - ½ cup
2. Water - ¾ cup
3. Nori (dry seaweed), or as needed - 1 sheet
4. Bonito flakes, divided - 2 teaspoons
5. White sesame seeds - 1 teaspoon
6. Black sesame seeds - 1 teaspoon
7. Eggs - 2 large
8. Mirin (Japanese sweet wine) - 1 teaspoon
9. Tamari - ⅛ teaspoon
10. Vegetable oil - 1 teaspoon
11. Tamari - 2 tablespoons
12. Freshly grated ginger - 1 teaspoon
13. Wasabi paste - ⅛ teaspoon
14. Steamed broccoli florets - ¼ cup
15. Cooked shelled edamame - ½ cup

How to cook deliciously - Tamagoyaki Bento Box

1. Stage

Rinse rice with cool water until the water runs clear; drain. Bring rice and 3/4 cup water to a boil in a pot. Reduce heat and let simmer until water is absorbed, about 15 minutes. Let cool, 10 to 20 minutes.

2. Stage

Cut the sheet of nori into two 1-inch strips; reserve the remainder of the sheet for making tamagoyaki.

3. Stage

Wet your hands and form the cooled rice into 4 equal portions. Keep your hands wet to keep rice from sticking. Create an indention in one of the rice portions using your thumb. Fill the indention with 1 teaspoon bonito flakes. Top with another rice portion to close the onigiri. Form into an oval shape and wrap the middle with a strip of nori. Make another onigiri with the remaining ingredients. Sprinkle white and black sesame seeds on top. Place in a bento box.

4. Stage

Whisk together the eggs, mirin, and 1/8 teaspoon tamari together in a bowl; divide into 3 portions. Cut remaining portion of nori sheet into four 1/2-inch strips.

5. Stage

Heat oil in a small saucepan or square tamagoyaki pan over medium-high heat. Add 1/3 of the egg mixture and cook until almost firm, 2 to 3 minutes; if omelette is too firm, it won't stick together very well. Slide onto a plate. Add the 4 strips of nori to the pan with some space between each.

6. Stage

Cook another 1/3 of the omelette the same way, but roll it up carefully in the saucepan with the nori. Slide the rolled-up omelette onto the edge of the first omelette. Cook the third omelette and roll it up, sliding it on top of the second omelette. Let cool enough to touch, about 5 minutes.

7. Stage

Roll the entire layered omelette together with nori inside. Cut into 4 pieces. Place into the bento box alongside the onigiri.

8. Stage

Mix 2 tablespoons tamari, ginger, and wasabi paste together in a bowl. Put the mixture into a portable container then put inside the bento box. Add the steamed broccoli and edamame.