Tamagoyaki Bento Box
A classic Japanese bento offers a delightful alternative to the usual sandwich and chips for lunch. You can even shape the onigiri into adorable forms or animal figures to delight your children with a playful meal.
Ingredients
For the Onigiri:
- 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
For the Tamagoyaki:
- 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
- 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.
- Cut the sheet of nori into two 1-inch strips; reserve the remainder of the sheet for making tamagoyaki.
- 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.
- 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.
- 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.
- 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.
- Roll the entire layered omelette together with nori inside. Cut into 4 pieces. Place into the bento box alongside the onigiri.
- 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.
Nutrition
Calories: 730kcalCarbohydrates: 99gProtein: 35gFat: 21gSaturated Fat: 4gCholesterol: 372mgSodium: 2239mgPotassium: 362mgFiber: 13gSugar: 7gVitamin C: 32mgCalcium: 149mgIron: 8mg
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