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.
Oh my, this one is both a looker and tastes amazingly! :-) This bento idea is based on the basic tamagoyaki recipe, so feel free to use your favorite ingredients: champignons or chanterelle mushroom, herbs, different kinds of onion, bacon bits, ham shavings etc. Go crazy! :-) It's also a very good side dish!
Tamagoyaki is a great and easy to make bento ingredient. It's savory taste goes well with vegetables and diary ingredients, it packs a reasonable amount of protein and will satisfy your hunger for a long time. It's good served warm, as well as cold.
I got tired of sausages after yesterday's deluxe bento, so today I decided to have some eggs with lunch. I put some sweet mustard over the cooked yolk to have them pack some punch and they were really interesting!
I prepared also hand-made furikake (rice sprinkles) with ingredients I like, which made my rice extra tasty today!
Japanese word tamago means an egg and word yaki usually indicates that it is fried in some kind of way — with this recipe you can make a wonderful Japanese delicacy that not only tastes great, but also is a great way to make a great-looking little dish for your breakfast or bento!
Tamagoyaki has really interesting taste and springy, delicious texture.