tamagoyaki bento box

Steps

1. 1rinse rice with cool water until the water runs clear; drain.
2. 2bring rice and ¾ cup water to a boil in a pot; reduce heat.
3. 3simmer until water is absorbed, about 15 minutes.
4. 4cool 10 to 20 minutes.
5. 5cut nori sheet into two 1-inch strips; reserve remainder of sheet for tamagoyaki.
6. 6form cooled rice into 4 equal portions using wet hands, keeping hands wet to keep rice from sticking.
7. 7create an indention in 1 rice portion using your thumb; fill indention with 1 teaspoon bonito flakes.
8. 8top with another rice portion to enclose onigiri.
9. 9form into an oval shape; wrap middle with 1 nori (1-inch) strip.
10. 10repeat to make a second onigiri with remaining rice portions, bonito flakes, and nori (1-inch) strip.
11. 11sprinkle white and black sesame seeds on top of onigiri.
12. 12place in a bento box.
13. 13whisk eggs, mirin, and ⅛ teaspoon tamari together in a bowl; divide into 3 portions.
14. 14cut remaining portion nori sheet into four ½-inch strips.
15. 15heat oil in a small saucepan or square tamagoyaki pan over medium-high heat.
16. 16add ⅓ egg mixture; cook until almost firm, 2 to 3 minutes, if omelet is too firm, it won't stick together very well.
17. 17slide flat omelet onto a plate.
18. 18add 4 nori (½-inch) strips to the pan with some space between each.
19. 19add ⅓ egg mixture to the pan; cook until almost firm, 2 to 3 minutes.
20. 20roll up carefully in the pan with nori strips.
21. 21slide rolled omelet onto edge of first unrolled omelet.
22. 22add remaining ⅓ egg mixture to the pan; cook until almost firm, 2 to 3 minutes, roll it up and slide on top of second omelet.
23. 23cool until cool enough to touch, about 5 minutes.
24. 24roll entire layered omelet together with nori inside.
25. 25cut into 4 pieces.
26. 26place alongside onigiri in bento box.
27. 27combine 2 tablespoons tamari, ginger, and wasabi paste in a bowl; transfer to a portable container and place into bento box.
28. 28add edamame beans and steamed broccoli to bento box.