Ingredients:
3 cups steamed white rice
3 large eggs
2 tablespoons dashi or chicken broth
1 teaspoon salt
1 teaspoon soy sauce
1/2 teaspoon sugar
2 tablespoons vegetable oil
4 shiitake mushrooms, sliced
1/2 cup frozen green peas
2 carrots, julienned
2 sheets of nori seaweed, cut into thin strips
4 thin slices of ham or chicken
2 small potatoes, peeled and cut into thin rounds
Instructions:
In a large bowl, beat the eggs with dashi or chicken broth, salt, soy sauce, and sugar.
In a frying pan, heat 1 tablespoon of oil over medium heat. Add the sliced shiitake mushrooms and cook for 2-3 minutes, until soft. Remove from pan and set aside.
In the same frying pan, add another tablespoon of oil. Add the green peas and julienned carrots, cooking for 2-3 minutes, until soft. Remove from pan and set aside.
In the same frying pan, add a little more oil if needed. Pour in the beaten egg mixture and spread evenly in the pan. Place the thin slices of ham or chicken on one half of the omelette and the vegetables on the other half.
When the omelette is set and the bottom is golden, use a spatula to fold the half with the vegetables over the half with the ham or chicken. Cook for another minute or until fully set.
In a separate pan, heat the thin rounds of potatoes until crispy.
To assemble the bento box, place the steamed rice in one compartment, the omelette in another, the shiitake mushrooms and vegetables in another, and the crispy potatoes and nori strips in another. Serve the bento box with soy sauce or any other desired condiments.
