Naturally Defrosting Tamagoyaki (for Bento)

Naturally Defrosting Tamagoyaki (for Bento)

Even though these tamagoyaki are made in advance, even on days when I have no time I can still say that my bentos are entirely hand-made.

Ingredients: 8 pieces

1 tablespoon
a small amount
1 teaspoon
2 teaspoons
2 teaspoons


1. Combine all the ingredients except for the eggs in a bowl and mix well.
2. Once mixed, add the eggs to Step 1 and mix again.
3. Cook the eggs in a tamagoyaki pan.
4. Once cooked, leave to cool, and cut the tamagoyaki into your desired amount of slices.
5. Wrap individual servings up in plastic wrap and freeze.
6. Put the frozen tamagoyaki into the bento as-is and they'll be defrosted in time for lunch.
7. I used four eggs and added 1/8 of the tamagoyaki at a time into the bentos. That way I don't eat a whole egg at once.

Story Behind this Recipe

When you have no time, frozen food saves the day! I wanted to create a recipe that I could make in advance for those days.