Japanese Bento Box Trio: Grilled Fish, Tamagoyaki, and Nimono
A balanced traditional Japanese meal featuring salt-grilled mackerel, sweet rolled omelet, and simmered root vegetables.
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Ingredients
- 2 pieces Mackerel fillets (Saba)
- 1 teaspoon Sea salt
- 3 large Eggs
- 1 1/2 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
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
Prepare the Nimono by peeling and cutting the carrot and daikon into bite-sized chunks.
- 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
For the Tamagoyaki, whisk eggs with 2 tablespoons of dashi, 1 teaspoon of sugar, and 1 teaspoon of soy sauce.
- 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
Slice the finished Tamagoyaki into 1-inch thick pieces.
- 7
Allow all components to cool slightly to room temperature before packing to prevent steam buildup in the bento box.
- 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.
Nutrition per Serving
540
Calories
32g
Protein
58g
Carbs
18g
Fat
4g
Fiber
12g
Sugar
1150mg
Sodium
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