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Tag Archives: tamagoyaki

Week 19 of 52: Egg Duo

I had a huge stock of eggs in the fridge, and I wanted to cut down on them a little to avoid them going bad. I decided to see what egg dishes are usually put in bento, and I found these two that sounded interesting:  Shoyu Tamago from Just Bento, and Usuyaki Tamago from Just Hungry.

Usuyaki tamago is somewhat similar to pancakes, although much thinner and a bit sweeter. It may also be used as a wrap around sushi rice, and this is the avenue that I wished to pursue. Unfortunately, I found out the hard way that a good nonstick pan is essential to making thin pancakes. Here you’ll see that the first pancake stuck to the pan and got all torn up. I switched to my relatively nonstickier tamagoyaki pan and was able to produce two relatively whole sheets of usuyaki tamago.

I was  a little bit more successful with the shoyu tamago. It sounds simple enough: hardboil some eggs, then roll them around in some soy sauce until the soy sauce mostly evaporates from the pan. Unfortunately, when I tried to follow the instructions for boiling the eggs, I ended up with softboiled eggs instead. I had to go back and reboil the eggs before going to the soy sauce stage.

Here’s how the shoyu tamago came out, pictured with the formed usuyaki tamago wrapped around sushi rice.

The moment I tasted the usuyaki tamago sushi I immediately resolved to buy a better quality nonstick pan, just to be able to taste this again. It. was. awesome! The shoyu tamago was equality delicious, and will definitely be repeated.

Here’s the resulting bento:

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Posted by on May 15, 2011 in 52-Week Challenge 2011

 

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Bento # 3/4/5 Soy Chicken

I attempted to make soy chicken a few days ago during my rest days, using more or less this recipe. I was fairly faithful to both the ingredient list and the method, with a bit of fumbling with the star anise and the cinnamon. I also used 1.5 white onions instead of 2 scallions, and sake for the dry sherry. The broth smelled heavenly while I was cooking. I used 4 small chicken legs and 4 rather small chicken breast fillets. It came out pretty good, when I ate two of the legs during my lunch featuring somen.

I decided to feature the breast fillets in two bentos, one for me and the other for my daughter, who had a very early morning class because of Linggo ng Wika (Note: linked article is in Filipino; the google translation isn’t that bad, except for Rizal’s quote which turned out to be hilarious).

In Tee’s “Mr. Bear” bento, I put a heart-shaped onigiri, surrounded by slices of half a small tomato, some of the breast fillet, and half a log of tamagoyaki.

I used a 2-tier bento for my baon for that same day. The bottom tier held furikake rice, while the top tier has lettuce lining, one and a half small tomatoes, the other half of the tamagoyaki log, and the rest of the breast fillet. This combination was so good that I decided to make a better-looking salad in my baon the next day.

This time the pre-tossed salad is in the bottom tier, while the top tier had lettuce lining, furikake rice, and two soy chicken legs. Instead of tamagoyaki, I just made a regular 1-egg cheese omelette. It was great! In hindsight though, I could’ve included some kind of salad dressing.

 
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Posted by on August 24, 2010 in Uncategorized

 

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Kyaraben # 7: The Maiden and the Hydra and Bento # 2: Sandwich and Tamagoyaki

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!

 
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Posted by on August 10, 2010 in Uncategorized

 

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