Tamagoyaki Bento Box Recipe

Rinse rice with cool water until the water runs clear; drain. Bring rice and ¾ cup of water to a boil in a pot. Reduce heat and let simmer until water is absorbed for about 15 minutes. Let cool for about 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 ⅛ teaspoon tamari together in a bowl; divide into 3 portions. Cut the remaining portion of the nori sheet into four ½-inch strips.

Heat oil in a small saucepan or square tamagoyaki pan over medium-high heat. Add ⅓ of the egg mixture and cook until almost firm for 2 to 3 minutes;

Slide onto a plate. Add the 4 strips of nori to the pan with some space between each.

Cook another ⅓ of the omelet the same way but roll it up carefully in the saucepan with the nori. Slide the rolled-up omelet onto the edge of the first omelet.

Cook the third omelet and roll it up, sliding it on top of the second omelet. Let cool enough to touch for about 5 minutes.

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

Mix 2 tablespoons of tamari, ginger, and wasabi paste together in a bowl. Put the mixture into a portable container then put it inside the bento box. Add the steamed broccoli and edamame.