Soba noodles, tamagoyaki, sesame spinach

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Today I tried two new recipes from my copy of The Just Bento Cookbook by the wonderful Makiko Itoh of

First is the Basic Tamagoyaki (p. 19), halved for just two eggs for one serving:

2 eggs
1 tbsp. sugar
1 tsp. mirin
1/8 tsp. salt (I omitted due to the mirin)
1/2 tsp. tamari (recipe calls for soy sauce)
vegetable oil, for frying.

You’re basically making a rolled omelette by adding a little egg, cooking it, rolling it on itself, and repeating for many layers of deliciousness. Other bento bloggers have made tutorials, so I don’t have to! *cue lazy mode me*

I also made the blanched spinach with sesame sauce (p. 36).

3.5oz spinach leaves (this is a TON but it cooks down!)
1 tbsp. tahini
1/2 tsp. white sesame seeds, toasted
1 tsp. sugar
1/2 tbsp. tamari (again recipe calls for soy)
1/2 tsp. white sesame seeds, toasted, for sprinkling on top.

Boil spinach for a minute, then remove quickly and rinse as fast as you can with very cold water. Squeeze as much water out as you can, forming a log. Cut the log into pieces.

Mix the other ingredients together in a bowl, then add the spinach and mix well. Place in cute bento cup, and sprinkle with the second 1/2 tsp. of sesame seeds.

Both are a hit, although I would omit the sugar for the tamagoyaki just using the mirin for sweetness next time.

I also have some soba noodles with dressing made with rice wine vinegar, tamari, agave (couldn’t find the honey), and sesame oil in the panda cup.

Nutritional stats: 491 cals, 91g carb, 21g fat, 26g protein, 3g fibre (thought there’d be more from the spinach).

Snack will be an apple for the morning, and some cookies from the vegan cuts box for the afternoon. With tea.


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