Tamagoyaki Bento Box

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Description

Traditional Japanese bento for a delicious lunch far from sandwiches and chips. The onigiri can be formed into cute shapes or animal figures to surprise your kids with a fun lunch.

Ingredients

  • ½ cup uncooked short-grain white rice
  • ¾ cup water
  • 1 sheet nori (dry seaweed), or as needed
  • 2 teaspoons bonito flakes, divided
  • 1 teaspoon white sesame seeds
  • 1 teaspoon black sesame seeds
  • 2 large eggs
  • 1 teaspoon mirin (Japanese sweet wine)
  • ⅛ teaspoon tamari
  • 1 teaspoon vegetable oil
  • 2 tablespoons tamari
  • 1 teaspoon freshly grated ginger
  • ⅛ teaspoon wasabi paste
  • ¼ cup steamed broccoli florets
  • ½ cup cooked shelled edamame

Instructions

  1. 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
  2. about 15 minutes. Let cool
  3. 10 to 20 minutes.
  4. Cut the sheet of nori into two 1-inch strips; reserve the remainder of the sheet for making tamagoyaki.
  5. 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.
  6. Whisk together the eggs
  7. mirin
  8. 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.
  9. 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
  10. 2 to 3 minutes; if omelette is too firm
  11. 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.
  12. Cook another 1/3 of the omelette the same way
  13. 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
  14. sliding it on top of the second omelette. Let cool enough to touch
  15. about 5 minutes.
  16. Roll the entire layered omelette together with nori inside. Cut into 4 pieces. Place into the bento box alongside the onigiri.
  17. Mix 2 tablespoons tamari
  18. ginger
  19. 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.

Prep Time: 30 mins

Cook Time: 30 mins

Total Time: 1 hr 15 mins

Servings: 1

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