Tamagoyaki

Ingredients (1 serving):

• 4 large eggs
• 1 tbsp sugar
• 1 tsp mirin
• 1/4 tsp salt
• 1/2 tsp soy sauce
• additional ingredients (one of)
• nori seaweed
• green onion
• 1 tbsp Parmesan cheese (then reduce the salt)

Algorithm:

1. Mix together all ingredients until well blended (do not overmix the eggs).
2. Heat up vegetable oil in a small non-stick pan (a square tamagoyaki pan is the best).
3. Use a paper towel to spread the oil over the whole pan.
4. Put 1/4 of the egg mixture into the pan and cook until set and almost cook.
5. Grab the end and fold into thirds and move to one side.
6. Pour another 1/4 of the mixture, pulling up the cooked egg so that the mixture can get under.
7. Repeat the previous steps until all the mixture is used up.
8. Optional: line a sushimat with a plastic wrap and use it to press the omelette into a square shape.
9. Slice crosswise and serve with rice.

Source: use real butter and The Just Bento Cookbook

Chicken and Three-Colour Pepper Stir-Fry

Ingredients (2 servings):

• 1 tbsp olive or other vegatable oil,
• 6 tbsp roughly chopped scallion,
• 1 tbsp peeled and finely chopped fresh ginger,
• 1/2 each medium-sized red, green and yellow sweet peppers, de-seeded and cut into 1 cm chunks,
• a pinch of salt,
• 120 g boneless and skinless chicken breast, cut into 1cm cubes,
• black pepper,
• 1 1/2 tbsp dark soy sauce.

Algorithm:

1. Heat the oil in a frying pan (or a wok) over medium heat.
2. Add the scallion and ginger and stir-fry for 1--2 minutes until the oil is fragrant.
3. Turn the heat up and add the peppers. Sprinkle salt on top and stir-fry for 4--5 minutes.
4. Push the vegetables to the side and add the chicken to the exposed bottom and leave for a couple of minutes.
5. Turn the chicken over to cook the other side.
6. When done, stir everything together, add the black pepper and soy sauce.
7. Serve with rice.

Source: The Just Bento Cookbook