Tamagoyaki Bento Box

This Japanese-style bento box recipe with tamagoyaki (a Japanese omelet) and onigiri (rice typically formed in balls or triangles) is a flavorful lunch.

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

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.