Tuna and egg bento

Easy: 6 steps, 23 minutes

The bare tuna-paste bento was a great success, but with the arrival of my new bento container, I was left with some extra unused space. I decided to fill the space with easy to make and very tasty iri tamago, which is basically a Japanese kind of scrambled eggs! You can definitely use iri tamago in onigiri, or as a small side dish.

Step #1: Ingredients

  • 1 cup of rice,
  • lettuce leaves,
  • tomato,
  • 1/2 of a can of tuna (my can contains 150g without fluid, must be without oil),
  • mayo,
  • 2 eggs,
  • 1 spoon of mirin (or 1 teaspoon of sugar),
  • salt, pepper, herbs.

Step #2: Utensils

  • rice cooker,
  • small bowl,
  • small colander,
  • frying pan,
  • bento box.

Step #3: Cook rice (10 minutes)

Wash and cook rice in a rice cooker or a pot. You can see the way I prepare tasty and fluffy rice for my bentos in the video:

You can prepare other ingredients while rice cooks, then fill the rice container with hot rice, then sprinkle with black or white sesame seeds.

Step #4: Prepare vegetables (3 minutes)

Clean, dry and shred the lettuce. Fill the bento container with it, then place slices of a tomato, sprinkle with some salt and dry herbs.

Step #5: Prepare tuna paste (5 minutes)

Drain the tuna in a strainer to remove the moisture. You can flake it with a fork to remove stuck fluid. Move to a bowl.

Gradually start adding mayo to achieve consistency you like. I liked mine smooth, so I added around 2-3 spoons for the whole tuna can. When you're happy with the consistency, you can add around 1/4 teaspoon of salt, pepper, and 1/2 teaspoon of herbs. Mix everything up.

Place tuna in the bento container and shape it with a fork to leave some space for the iri tamago. You can sprinkle it with some dried herbs.

Step #6: Cook iri tamago (5 minutes)

In a small bowl, mix 2 eggs (or a teaspoon of sugar) with mirin, and a pinch of salt.

Fry on a medium-low heat stirring constantly to form cooked lumps of egg. If you used mirin they will be moist, but should be yolk-yellow and without any uncooked egg.

Fill the remaining space in the bento container, sprinkle with black sesame seeds or some dried herbs, and your bento is ready!

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