Dumpling loves eggs - anything from Chawanmushi to Omelettes to softboil eggs. I have always liked the taste of Japanese Omelette - Tamagoyaki but being a working mum, I need to finish her entire meal in 10 mins. So, I decided to create a deconstructed version - Scrambled Tamagoyaki. Tastes the same, bite size and dare I say, it is more moist too since I do not need it to be perfectly taut to create the layered effect in the original version.
1) 2 small eggs / 1 Large egg
2) 2 - 3 tablespoons of Chicken Stock
3) 1/2 a teaspoon of sugar
4) 1 tablespoon of mirin
* Optional: diluted light soya sauce (1:1 mix and I recommend only a teaspoon at most. I do not use this as the eggs end up looking darker and the stock which I use has salt in it)
Mix the above well and then fry over low heat and scramble!
For the Bento box below, I added a slice of ham (folded length wise where I cut at the fold with about 1cm of allowance to spare. I then twist it to create the 'ham flower' below)
(All silicone folders and the baran are from Daiso)