For Bentos: Corn and Cheese Egg Chakin (Bundles)

For Bentos: Corn and Cheese Egg Chakin (Bundles)

Small corn kernels are made easier to eat by putting them in an omelette. Season the way you like!

Ingredients: 2 large, or 3 to 4 small bento-sized omelettes

Seasoning of your choice (salt, pepper, sugar etc.)
To taste
Pizza cheese (or sliced cheese)
1 to 2 tablespoons (or 1 slice)
Corn kernels
about 1 tablespoon


1. Microwave the corn kernels for 30 to 40 seconds, or saute lightly in a frying pan.
2. Beat the eggs in a bowl and season with the seasoning of your choice. (I used salt and pepper.)
3. Add the cheese (if using sliced cheese rip it up) and the cooked corn kernels to the egg, and mix.
4. Heat some oil in a frying pan, put in the egg mixture and cook.
5. Turn the heat off before the egg is totally cooked, and transfer the egg to pieces of plastic wrap you've spread out. (I used 2 pieces here.)
6. Wrap the plastic wrap around the egg and twist to make a small bundle. (It's hot so be careful not to burn yourself.) Leave for a while.
7. If you try opening them and they aren't falling apart, take off the wrap and leave to cool before packing in a bento box.
8. COOKPAD user Miyuki tried sprinkling some parsley. Colorful and cute!

Story Behind this Recipe

The nursery school my daughter used to go to used to have bento days even for children younger than 3...I wanted to include her favorite corn kernels, but they're small and difficult to eat, so I folded them into little omelettes!