Kids Bento Lunch Box

Ingredients

Egg Roll with Roasted Seaweeds

• 3-4 pieces large eggs
  Salt to taste
• 1 teaspoon sugar
• 1 teaspoon brewed soy sauce
  enough roasted seaweed (nori or gim)
  enough oil for greasing
• 1-2 pieces prepared Spam musubi
• 1 cup prepared cooked seasoned Japanese rice
  fresh vegetables of your choice, enough to fill 2 bento boxes
  fresh fruits of your choice, enough to fill in 2 bento boxes

Instructions

1. Bring together in a bowl the eggs, salt, sugar, and soy sauce, and mix until the sugar and salt are dissolved.
2. Heat and grease a nonstick pan on medium heat. When the pan is hot, pour 1/4 of the beaten egg mixture and tilt the pan from side to side until the bottom of the pan is covered with eggs.
3. Cook until the bottom is set and the top is moist; place on top of the sheet of roasted seaweeds.
4. Start rolling up one edge of the egg, flipping it over about 2 inches, and continue folding it over until you reach the end. Push the rolled egg to the edge of the skillet.
5. Pour the rest of the whisked egg into the pan. Tip the skillet to form a thin egg layer that completely covers the bottom.
6. When the bottom is set and the top is still moist, lay the second piece of roasted seaweed on the egg.
7. Roll up the egg omelet again, starting at the end with the cooked egg omelet, until you reach the end of the pan.
8. Transfer the egg to a cutting board and slice it up.
9. Place sliced egg rolls in a bento box, and arrange additional foods like seasoned cooked Japanese rice and fresh fruits and veggies of your choice.

Recipe Notes

• Make sure to include your kids favorite snacks, fruits, and veggies.
• Get creative and use colorful foods, fruits, and veggies with your bento box presentation.
• Prep time: 10-15 minutes
• Cooking time: 15-20 minutes
• Yield: 1 – 2 bento boxes