Saturday, June 27, 2015

Steak and Tamagoyaki Bento

Tomorrow is my bento demonstration at the Sonoma Marin Fair! I hope you can make it. I will be at the Chef's Tent at noon, showing you how to make a bento with both traditional, Japanese style foods, and with non-Asian foods. Here is my latest bento:

In this bento: sauteed zucchini and carrots, tamagoyaki rolled omelette, steak with pickled onions over rice, slices of cucumber (from a coworker's garden!), Hi-Chew candies, and a tangerine. I used a bit of cabbage as a baran (separator) between the zucchini and the tamagoyaki. 

Here is a recipe for Tamagoyaki:


1 egg
¼ teaspoon soy sauce
1 small pinch sugar
Oil for pan


Whisk together egg, soy sauce, and sugar in a bowl. Heat a small non-stick pan over medium low heat. When hot, add about ½ teaspoon oil (you can also substitute a little bit of butter if you prefer). Twirl pan to coat with oil. Add about ½ of the egg mixture. Tilt the pan to make sure the egg mixture coats the bottom of the pan. Allow the egg mixture to cook until mostly set, then use a rubber spatula to carefully roll the egg over itself, rolling until the egg is on one side of the pan. Add the remaining egg to the pan, allow to cook for a moment, and then roll the omelette back over the rest of the egg mixture to complete the omelette. You can flip it a few times to make sure the egg is cooked through. Remove from pan. Allow to cool (I usually put it on a paper towel and then put it in the refrigerator while I am assembling the rest of my lunch). When ready to add the omelette to your lunch, slice into preferred sizes, and place into your lunch box (bento box). Makes one serving. 

I hope to see you at the Sonoma Marin Fair tomorrow!


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