I got a new baby in the kitchen: a dedicated tamagoyaki pan, again bought from my favorite 100-yen store Saizen.
I tried it out last week with the 4-egg tamagoyaki recipe. I was expecting to end up with a massive tamagoyaki roll, but after using about half the egg mixture the pan refused to accept any more and spewed out the roll. I think it has something to do with the height of the pan. Anyway I ended up with two really nice and neat tamagoyaki rolls which looks a LOT better than the rolls I used to make that went into my sushi. I used up one roll to make a sandwich-and-tamagoyaki bento, which also includes a couple of fish cake skewers and some norimaki rice crackers.
The shape and the height of the roll inspired me to make a kyaraben which was perfect for Bento Summer School Homework # 7. The body of the maiden is the entire uncut tamagoyaki roll, which I placed on top of a thin bed of rice mixed with commercial furikake. I used more white rice for the head, shaped using the top of an onigiri mold. I still have no nori face-cutters so I had to cut out the eyes and mouth by hand. The maiden’s arms and the hydra’s tentacles are all made from halved vienna sausage. The maiden’s hair is made from julienned squash which I steamed and sprinkled with salt.
I shared this bento with two of my officemates last Saturday. In short notice, both the maiden and the hydra have been vanquished!