Tamagoyaki Bento Box

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.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 730 Calories

Ingredients

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

Recipe Instructions

Step 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, about 15 minutes. Let cool, 10 to 20 minutes.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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

Step 8

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.