Your Mission
GET STARTED
AQUiLA MAGAZINE
MANGA
Bento Box Omelette Hearts
Looking for some other ideas to add to your brilliant bento box on pages 10-11 of our magnificent Manga issue ? Then look no further . These omelette hearts from our fabulous friends at Foodini Club really take some beating ! ( Geddit ? Because they ’ re hearts – and hearts beat , and these are made of eggs that are beaten … never mind )
Your Mission
So you ’ ve made the other elements of your brilliant bento box , but why stop there ? The carbs and veg are already covered . Your mission is to add the protein , with these amazing ( and not at all strange or weird looking ) omelette hearts ! Japanese omelettes are traditionally cooked in a special rectangular omelette pan and are made by rolling and layering up a seasoned egg mix . You can make these with the umami seasoning if you like , or keep it plain egg , and it ’ s fine to use a regular frying pan too !
ACTIVITY SKILLS
30 minutes +
DIFFICULTY
GET STARTED
STEP 1 :
Beat the egg and mix with the dashi and sugar if using .
STEP 2 :
Heat your frying pan and add a little cooking oil .
STEP 3 :
Pour in 0.25 cup / 60 ml of mix to cover the base and let cook in a flat layer . Once it ’ s cooked turn up one side and fold it over a few times , leaving it on one side .
STEP 4 :
Pour in another 0.25 cup of mixture , making sure it spreads underneath the first omelette and cooking through .
STEP 5 :
Once cooked flip again , this time starting where the folded one sits and moving to the opposite side .
STEP 6 :
YOU WILL NEED
– Helpful adult – 4 eggs
– 3 tbsp of dashi stock ( optional – you can find instant dashi powder in good Asian supermarkets , simply mix a small amount with hot water )
– 1 tsp sugar ( also optional but it is the traditional ingredient !)
– A little cooking oil – Cocktail sticks ( optional ) – Nori sheets
Continue this method of pouring , cooking and flipping until you have used up all the mixture and once the final layer has cooked flip onto a chopping board and leave 5 mins to cool .
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