Tamagoyaki Bento with Pickled Vegetables and Rice
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Ingredients
- 6 eggs
- 1 tbsp soy sauce
- 1 tbsp caster sugar
- 1 tbsp vegetable oil
- 1 cucumber, cut into batons
- 20 g pickled ginger
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 446 kcal
- Protein
- 16.7 g
- Carbohydrate
- 65.3 g
- of which sugars
- 5.4 g
- Fat
- 12.2 g
- of which saturates
- 3.1 g
- Fibre
- 1.6 g
- Salt
- 1.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and leave to cool slightly.
- 2
Beat the eggs with the soy sauce and caster sugar.
- 3
Lightly oil a small non-stick pan with the vegetable oil and set over a medium-low heat. Pour in a thin layer of the egg and cook for 1 minute until just set.
- 4
Roll the egg up to one side of the pan, then pour in more egg, lifting the roll to let it flow underneath. Cook for 1 minute and roll again, repeating until all the egg is used and you have a thick log.
- 5
Lift onto a board, slice into thick pieces and pack into a lunch box or onto a plate with the rice, cucumber batons and pickled ginger.
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