welcome to episode 7 of 100 quick and easy obento recipes.
today, we are making an omurice bento.
omurice is a japanese way of saying rice omlet.

omurice bento

Ingredients 2servings

egg 2
cooked rice 2-3 rice bowls
ketchup 4TBSP
semi-thick worscestor sauce 1tsp
olive oil or butter
salt
pepper
wiener 3-4
onion 1/4
frozen mixed vegetable

mini tomatoes 4
leaf lettuce 2~4 sheets
forzen broccoli 4 pieces

Directions

welcome to episode 7 of 100 quick and easy obento recipes.
today, we are making an omurice bento.
omurice is a japanese way of saying rice omlet.

Boil water for the broccoli.

Rinse and drain the leaf lettuce and mini tomatoes.

Add some salt to the pot and boil the frozen broccoli for 3 minutes, and drain.

Mince the onion.

Finely chop the wieners.

Beat the egg and add some salt to it.

Heat a pan on medium heat, and with a drizzle of olive oil or a little bit of butter, stir fry the onion, wieners, and frozen mixed vegetables.

When the onion turns yellowish, add in the cooked rice, ketchup, semi-thich worscestor sauce, salt, and pepper.
and mix together until it looks even.

Lay saran wrap and place the mixture on it and wrap it around with out squeezing it too hard.

Check how it will fit in your bento box and adjust the shape.

Heat a pan on low heat, and pour a drizzle of oil. Wipe off the excess oil from the pan.

pour in the egg and spread it thin on the pan.

lay another piece of saran wrap, and put
carefully move the egg on it.

put the rice on the center of the egg.

softly wrap the whole thing into an
oval shape and adjust it to fit in
your bento box.

lay the leaf lettuce in the bento box, and place the omurice on top of it, and remove the saran wrap.

fill the space with mini tomatoes and broccoli, and some more lettuce.

put some ketchup on the omurice and its done!

Thats it for this episode,
I hope you enjoyed this episode.
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Join the discussion One Comment

  • Steph says:

    Tried this one just with the ingredients I found on the fridge and it was just so delicious! Thank you for the recipe and I will come back for more, sure! Love from Spain. <3

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