Assembled a quick and healthy bento for dinner last night. The gyoza (dumplings) were meant to be the bunny’s ears. I was steaming the rice in my bamboo steamer when I decided to eat out of the steamer itself (so I didn’t have to wash another dish!). The bento was constructed from sushi rice, two oven-baked vegetarian Quorn gyoza left over from night before, lettuce, pan-fried tofu cubes, savoury nira tamagoyaki (Chinese chive rolled omelette), red/purple cabbage, cherry tomatoes, and mukimame (shelled edamame). I used flaxseeds for the bunny’s eyes, nori for its mouth, and a little chilli sauce on the cheeks.
You can find my gyoza filling recipe and wrapping instructions here.
See below for recipe for nira tamagoyaki.
- 2 eggs, beaten and sieved to remove chalaza (stringy white bits)
- 3 stalks of Chinese chives / garlic chives – chopped to about 1cm length
- 1/2 tsp of light soy sauce
- 1/4 tsp of dark soy sauce
- 2 tbsp of dashi stock
- a pinch of sugar and ground white pepper
- a light dash of mirin
- Heat skillet. Pour in 1 tsp of oil. Use a paper towel to spread oil evenly to cover all of the skillet surface, and to absorb excess oil.
- Add all the ingredients to a bowl and mix well.
- Pour in egg mixture when oil is heated.
- Allow egg mixture to cook for about a minute on medium heat.
- Using a pair of chopsticks, gently lift the edge and roll the omelette.
- Once the omelette is rolled up, apply gentle pressure with a spatula.
- Remove from pan and allow to cool.
- Cut tamagoyaki into desired size with a sharp knife.
Happy Sunday! 🙂 xx