We use cookies to give you the best online shopping experience. You can find out more by reading our Privacy Policy and Terms & Conditions.


  • 1人份
评分: by 31 人



takigomi gohan
1 piece konnyaku
1 piece lotus root
1/4 carrot
1/4 aubergine
2 tsp sesame oil
2 eggs
50g spinach

tsuyu stock
1 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp mirin


  1. Firstly, prepare your takigomi gohan, a wholesome addition to your bento that adds substance to simple rice.

  2. Move on to the tamagoyaki, also known as Japanese omelette. Crack your eggs into a bowl and, after adding a splash of tsuyu stock and a pinch of salt and pepper, whisk well. To make tamagoyaki, warm up a pan with a little oil and pour in the egg mixture in stages. When cooked, roll these layers of cooked egg up to make tamagoyaki. For more info, see our tamagoyaki recipe.

  3. Warm up a saucepan of water with a tbsp of rice vinegar until boiling. Add the carrot and the lotus root and aubergine and reduce to a simmer for 10 minutes. Meanwhile, combine soy sauce and mirin in a bowl and stir. Drain the vegetables, then glaze with combined mirin and soy sauce.

  4. Boil your spinach in a pan of water for 1-2 minutes, until softened. Drain, add sesame oil and stir well.

  5. Cut your konnyaku piece and assemble your goods as pictured.


Increase the quantities to make a bigger batch of delicious bento fillers.
Microwave this bento for a minute or so to enjoy it hot and steamy.