I'm Biggie: avid cook, speedy lunch packer, mom in San Francisco, & former expat fluent in Japanese. 
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Dashimaki tamago x 3 bentos
The shrimp dictated how the bento got packed — they were too long to go in vertically, so…
Today my husband gets fried shrimp with tonkatsu sauce, dashimaki tamago (tamagoyaki with lots of dashi: full tutorial here), Korean sauteed garlic stalks and red bell pepper, mango, cherry tomatoes, and jasmine tea-flavored rice with nori furikake and a sheet of Korean toasted/flavored nori. X-posted to my blog and Flikr.
My rice is mixed with shiso furikake, and my son’s rice is mixed with nori furikake and shaped into puchi onigiri.
READ MORE:
- Tutorial: How to make dashimaki tamago (tamagoyaki) omelettes
- Need for speed: A mommy’s lunch manifesto
- Food safety for packed lunches
- How to pack a bento lunch and use “gap fillersâ€
- Choosing the right size bento box
- Biggie’s list of top speed tips, tutorials and equipment reviews
August 8th, 2006 | Categories: bento, eggs, fish or seafood, for kids, glutenfree, lactose free, onigiri or sushi, rice | 
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2 Responses to “Dashimaki tamago x 3 bentos”
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August 8th, 2006 at 10:41 pm
The fried shrimp looks so yummy, and your tamagoyaki came out great! I like how you have arranged the boxes, looks fantastic
August 14th, 2006 at 11:23 pm
Thanks! The shrimp was actually frozen (and already breaded) — I got it from a Korean market. Just gave it a quick fry in the morning and ready to go! The tamagoyaki came from lots of experience, though.