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

Ingredients

• 1 piece Salmon Fillet
• 2 pieces Large Eggs
• 0.5 cup Dashi Stock
• 2 tablespoons Soy Sauce
• 2 tablespoons Mirin
• 2 pieces Shiitake Mushrooms
• 0.5 cup Carrot
• 1 teaspoon Sugar
• 0.25 teaspoon Sea Salt
• 1 tablespoon Vegetable Oil

Instructions

1. 1

   Lightly salt the salmon fillet and let it sit for 10 minutes, then pat dry and grill until the skin is crispy and flesh is cooked through.

2. 2

   Prepare the Nimono by simmering sliced carrots and shiitake mushrooms in dashi, 1 tablespoon of soy sauce, and 1 tablespoon of mirin until tender.

3. 3

   Whisk eggs with sugar and a pinch of salt to prepare the Tamagoyaki base.

4. 4

   Heat a lightly oiled rectangular pan and pour a thin layer of egg; roll it once set, then repeat until all egg is used.

5. 5

   Slice the finished Tamagoyaki into bite-sized rounds.

6. 6

   Allow all cooked components to cool slightly to prevent condensation in the bento box.

7. 7

   Arrange the grilled fish, rolled omelet, and simmered vegetables neatly over a bed of steamed rice.

8. 8

   Garnish with black sesame seeds or pickled ginger if desired.