Mitsuha’s Bento Box (Your Name)

A picture-perfect bento box with tamagoyaki, sausage, broccoli, kinpira gobo, and rice smiling back at you with seaweed eyes and an umeboshi nose. Made with love. Possibly made across time.

Ingredients:

• Seaweed

• 2 Cherry tomatoes

• 1 Steamed broccoli 

• Umeboshi 

• 3 Berkshire sausage

• Rice

Tamagoyaki

• 4 eggs

• Pinch of salt

• 1 tbsp mirin

• 1 tbsp dashi

• 1 tsp soy sauce

• 1/2 Tbsp sugar

Kinpira Gobo

• 1/3 carrot

• 1 burdock root

• 1 1/2 tbsp toasted sesame oil

Kinpira Seasoning

• 1 Tbsp Sake

• 1 Tbsp Mirin

• 1 1/2 Tbsp Soy sauce

• 1 Tbsp Sugar

Directions:

Tamagoyaki

1. First you need a tamagoyaki pan. Crack eggs in bowl and add sugar, salt, soy sauce, water and scramble without over mixing.

2. Cook eggs in pan over medium heat and cook layer by layer each time rollin at the end. While coating with oil each time.

3. Transfer egg to a cutting board and shape with bamboo sushi Matt while hot and stand for 5 minutes.

4. Cut into 1 inch. Serve.

Kinpira Gobo

1. Scrape burdock and diagonally slice it about 2 inches. Then stack and slice into julienne strips

2. Soak in water for 10 minutes and rinse again and drain

3. Peel and jullien cut carrots the same

4. In a large frying pan, heat sesame oil and add burdock, stir fry 2-3 minutes and add carrots.

5. Continue stir frying until tender.

6. Then add sugar, sake, mirin, soy sauce. Mix well and cook until liquid evaporates. Serve.