Japanese Bento Box Trio: Grilled Fish, Tamagoyaki, and Nimono

Ingredients

• 2 pieces Mackerel fillets (Saba)
• 1 teaspoon Sea salt
• 3 large Eggs
• 1.5 cups Dashi stock
• 3 tablespoons Soy sauce
• 2 tablespoons Mirin
• 1 tablespoon Sugar
• 4 pieces Shiitake mushrooms
• 1 medium Carrot
• 4 ounces Daikon radish
• 1 tablespoon Vegetable oil
• 2 cups Cooked short-grain white rice

Instructions

1. 1

   Salt the mackerel fillets and let them sit for 15 minutes, then pat dry and grill over medium-high heat until the skin is crispy and the flesh is cooked through.

2. 2

   Prepare the Nimono by peeling and cutting the carrot and daikon into bite-sized chunks.

3. 3

   In a small pot, combine 1 cup of dashi, 2 tablespoons of soy sauce, 1 tablespoon of mirin, and the vegetables; simmer until tender (about 15-20 minutes).

4. 4

   For the Tamagoyaki, whisk eggs with 2 tablespoons of dashi, 1 teaspoon of sugar, and 1 teaspoon of soy sauce.

5. 5

   Lightly oil a square tamagoyaki pan and pour a thin layer of egg mixture, rolling it as it sets; repeat until all egg is used.

6. 6

   Slice the finished Tamagoyaki into 1-inch thick pieces.

7. 7

   Allow all components to cool slightly to room temperature before packing to prevent steam buildup in the bento box.

8. 8

   Assemble the bento by placing rice on one side, the grilled fish on top, and nesting the Nimono and Tamagoyaki in the remaining compartments.