Tamagoyaki rolled omelette with rice lunchbox
A layered sweet and savoury Japanese omelette with rice, edamame and cucumber, packed like a bento.
- Time30 min
- LevelMedium
- Costabout £1.85 a head
Ingredients
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Method
- 1
Rinse the rice until the water runs clear. Cook it in 300 ml water, covered, for 12 minutes, then rest off the heat for 10 minutes. Stir through the rice vinegar.
12 min - 2
Boil the edamame for 3 minutes, drain and cool under cold water.
3 min - 3
Beat the eggs with the tamari until just combined.
- 4
Heat a small non stick pan on medium and brush with a little oil. Pour in a thin layer of egg.
- 5
When it is nearly set, roll it up to one end of the pan. Brush more oil, pour in another layer under the roll, and roll again. Repeat until the egg is used up.
8 min - 6
Slide onto a board, rest for 2 minutes, then slice into thick pieces.
- 7
Pack with the rice, edamame, cucumber and a sprinkle of sesame seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.