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Tamagoyaki Bento Box
Tamagoyaki Bento Box
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Elevate your lunch game with a delicious Japanese bento box featuring onigiri rice balls and fluffy tamagoyaki omelette.
Ingredients:
  • 0.5 cup uncooked short-grain white rice
  • 0.75 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)
  • 0.125 teaspoon tamari
  • 1 teaspoon vegetable oil
  • 2 tablespoons tamari
  • 1 teaspoon freshly grated ginger
  • 0.125 teaspoon wasabi paste
  • 0.25 cup steamed broccoli florets
  • 0.5 cup cooked shelled edamame
Instructions:
  • Start by rinsing the rice under cool water until it runs clear, then drain it. In a pot, bring the rice and 3/4 cup water to a boil. Lower the heat and simmer until the water is absorbed, about 15 minutes. Allow it to cool for 10 to 20 minutes before serving.
  • Slice the nori sheet into two 1-inch strips, saving the rest for the tamagoyaki.
  • Dampen your hands and divide the cooled rice into 4 portions. To prevent sticking, keep your hands moist. Use your thumb to make an indentation in one rice portion, then fill it with 1 teaspoon bonito flakes. Cover with another rice portion to seal the onigiri. Shape into an oval and wrap the center with nori. Repeat with the rest of the ingredients. Sprinkle with white and black sesame seeds. Arrange in a bento box.
  • In a bowl, combine the eggs, mirin, and 1/8 teaspoon tamari, then divide the mixture into 3 portions. Cut the remaining nori sheet into four 1/2-inch strips.
  • In a small saucepan or square tamagoyaki pan, heat oil over medium-high heat. Pour 1/3 of the egg mixture into the pan and cook for 2 to 3 minutes until almost firm. Ensure the omelette is not too firm for better stickiness. Transfer the cooked omelette onto a plate and arrange 4 strips of nori in the pan with space between each.
  • Continue cooking another third of the omelette following the same method, then roll it up gently with the nori. Place the rolled omelette next to the first one. Cook the final third of the omelette, roll it up, and place it on top of the second omelette. Allow to cool for about 5 minutes before serving.
  • Roll the omelette with nori inside, cut into 4 pieces, and place in the bento box with the onigiri.
  • Combine 2 tablespoons of tamari with ginger and wasabi paste in a bowl. Transfer the mixture to a portable container before placing it in the bento box. Top with steamed broccoli and edamame.

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