Tamagoyaki Bento Box
Description
This Japanese-style bento box recipe with tamagoyaki (a Japanese omelet) and onigiri (rice typically formed in balls or triangles) is a flavorful lunch.
Ingredients
•
1/2 cup uncooked short-grain white rice
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3/4 cup water
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1 sheet nori (dry seaweed), or as needed
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2 teaspoons bonito flakes, divided
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1 teaspoon white sesame seeds
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1 teaspoon black sesame seeds
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2 large eggs
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1 teaspoon mirin (Japanese sweet wine)
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1/8 teaspoon tamari
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1 teaspoon vegetable oil
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2 tablespoons tamari
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1 teaspoon freshly grated ginger
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1/8 teaspoon wasabi paste
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1/2 cup cooked shelled edamame
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1/4 cup steamed broccoli florets
Directions
1
Rinse rice with cool water until the water runs clear; drain. Bring rice and ¾ cup water to a boil in a pot; reduce heat. Simmer until water is absorbed, about 15 minutes. Cool 10 to 20 minutes.
2
Cut nori sheet into two 1-inch strips; reserve remainder of sheet for tamagoyaki.
3
Form cooled rice into 4 equal portions using wet hands, keeping hands wet to keep rice from sticking. Create an indention in 1 rice portion using your thumb; fill indention with 1 teaspoon bonito flakes. Top with another rice portion to enclose onigiri. Form into an oval shape; wrap middle with 1 nori (1-inch) strip. Repeat to make a second onigiri with remaining rice portions, bonito flakes, and nori (1-inch) strip. Sprinkle white and black sesame seeds on top of onigiri. Place in a bento box.
4
Whisk eggs, mirin, and ⅛ teaspoon tamari together in a bowl; divide into 3 portions. Cut remaining portion nori sheet into four ½-inch strips.
5
Heat oil in a small saucepan or square tamagoyaki pan over medium-high heat. Add ⅓ egg mixture; cook until almost firm, 2 to 3 minutes, if omelet is too firm, it won't stick together very well. Slide flat omelet onto a plate. Add 4 nori (½-inch) strips to the pan with some space between each.
6
Add ⅓ egg mixture to the pan; cook until almost firm, 2 to 3 minutes. Roll up carefully in the pan with nori strips. Slide rolled omelet onto edge of first unrolled omelet. Add remaining ⅓ egg mixture to the pan; cook until almost firm, 2 to 3 minutes, roll it up and slide on top of second omelet. Cool until cool enough to touch, about 5 minutes.
7
Roll entire layered omelet together with nori inside. Cut into 4 pieces. Place alongside onigiri in bento box.
8
Combine 2 tablespoons tamari, ginger, and wasabi paste in a bowl; transfer to a portable container and place into bento box. Add edamame and steamed broccoli to bento box.