Name: Tamagoyaki Bento Box Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Japanese
Ingredients: 6 large eggs; 1 1/2 tbsp soy sauce; 1 1/2 tbsp mirin; 1/2 tsp salt; 1/2 tsp sugar; 4 cups cooked Japanese rice; 4 nori sheets; Sesame seeds, for garnish; 1 cucumber, sliced; 8 cherry tomatoes; 1 cup steamed broccoli; 1 cup edamame, boiled and shelled; 4 small slices of tamagoyaki

How To Make Tamagoyaki Bento Box

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Preparation: 15 minutes

Cooking: 10 minutes

Total: 25 minutes

Serves:

Ingredients

6 large eggs
1 1/2 tbsp soy sauce
1 1/2 tbsp mirin
1/2 tsp salt
1/2 tsp sugar
4 cups cooked Japanese rice
4 nori sheets
Sesame seeds, for garnish
1 cucumber, sliced
8 cherry tomatoes
1 cup steamed broccoli
1 cup edamame, boiled and shelled
4 small slices of tamagoyaki

Instructions

In a bowl, whisk together eggs, soy sauce, mirin, salt, and sugar.
Heat a non-stick pan over medium-low heat and lightly grease with oil.
Pour a thin layer of the egg mixture into the pan and let it set slightly.
Roll the cooked egg towards you, then push it to the top of the pan.
Pour another layer of the egg mixture underneath the rolled egg and let it set slightly.
Roll the cooked egg towards you again, then push it to the top of the pan.
Repeat steps 5 and 6 until all the egg mixture is used.
Remove the rolled egg from the pan and let it cool.
Cut the tamagoyaki into small slices.
Place a nori sheet on a bamboo sushi mat and spread a thin layer of rice over it.
Place the tamagoyaki slices, cucumber, cherry tomatoes, steamed broccoli, and edamame on top of the rice.
Roll the bento tightly using the sushi mat.
Repeat steps 10-12 for the remaining bento boxes.
Sprinkle sesame seeds on top for garnish.
Serve the tamagoyaki bento box chilled or at room temperature.