Traditional Japanese bento for a delicious lunch far from sandwiches and chips. The onigiri can be formed into cute shapes or animal figures to surprise your kids with a fun lunch.
Rinse rice with cool water until the water runs clear; drain. Bring rice and 3/4 cup water to a boil in a pot. Reduce heat and let simmer until water is absorbed, about 15 minutes. Let cool, 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 1/8 teaspoon tamari together in a bowl; divide into 3 portions. Cut remaining portion of nori sheet into four 1/2-inch strips.
Heat oil in a small saucepan or square tamagoyaki pan over medium-high heat. Add 1/3 of the egg mixture and cook until almost firm, 2 to 3 minutes; if omelette is too firm, it won’t stick together very well. Slide onto a plate. Add the 4 strips of nori to the pan with some space between each.
Cook another 1/3 of the omelette the same way, but roll it up carefully in the saucepan with the nori. Slide the rolled-up omelette onto the edge of the first omelette. Cook the third omelette and roll it up, sliding it on top of the second omelette. Let cool enough to touch, about 5 minutes.
Roll the entire layered omelette together with nori inside. Cut into 4 pieces. Place into the bento box alongside the onigiri.
Mix 2 tablespoons tamari, ginger, and wasabi paste together in a bowl. Put the mixture into a portable container then put inside the bento box. Add the steamed broccoli and edamame.
Per Serving: 730 calories; protein 35.2g; carbohydrates 99g; fat 20.5g; cholesterol 372mg; sodium 2239.2mg.
Eat good breakfast to continue the day has become a good habit. It’s a great way to start my day off healthfully. The sugar hit from the pickle tree wakes me up and bring me energy to make on the morning. Sugar is often vilified as the root of all disease, but fruit is also loaded with fibre, which is best for your stomach system and helps keep you feel full all day , and not want likely grab a snack out of the street food before break .
Make fruit a at 7.00 clock habit is easy . Easy as put the fruit in your refrigerator next to the sweet drink or on the bench next to your grain bowl , or beside your coffee maker or tea kettle — about anywhere where you’ll see it. Before you eating the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.