Bento box snack Recipe
Japanese · Snack · 25 min total
A quick and easy bento box snack featuring savory tamagoyaki (Japanese rolled omelette) and mini onigiri (rice balls), perfect for lunchboxes or picnics.
15
min prep
min prep
10
min cook
min cook
2
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 cup cooked Japanese short-grain rice
- 1/2 sheet nori (seaweed), cut into strips
- 2 large eggs
- 1 teaspoon sugar
- 1/2 teaspoon soy sauce
- 1/2 teaspoon mirin
- 1 tablespoon vegetable oil
- Salt to taste
- Optional: 1/4 cup edamame or pickled vegetables
Instructions
- In a small bowl, beat eggs with sugar, soy sauce, mirin, and a pinch of salt.
- Heat a non-stick skillet over medium heat and add a little oil. Pour a thin layer of egg mixture, tilting to cover the pan. When set, roll the omelette to one side. Add more oil and pour another thin layer, lifting the rolled omelette to let the raw egg flow underneath. Repeat until all egg is used, forming a thick roll. Remove and let cool slightly, then slice into bite-sized pieces.
- For onigiri: Wet your hands with salted water. Take a small handful of rice and shape into a triangle or ball. Wrap a strip of nori around the base.
- Pack the tamagoyaki slices and onigiri into a bento box. Add edamame or pickled vegetables if desired.
Tips
- Use plastic wrap to shape onigiri without sticking.
- Tamagoyaki can be made ahead and refrigerated for up to 2 days.
- Add a small ice pack to keep the bento fresh if not eating immediately.
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