Bento 39 – gyoza omelet
This was the one bento that nearly didn’t make it. I was planning a bento of gyozas with soba noodles, but my gyoza had to go to pot (literally) and got stuck to the pot when I was shallow boiling it. I think I must’ve overboiled it. I moaned on twitter that I will probably have no bento today as my gyozas are ruined and the only thing that I have on hand are a coupla eggs as I am leaving for New York tomorrow and have no intention of restocking my fridge. hypothermya came to my rescue by suggesting a fritatta. Ooo. Genius. Thinking out of the box again!
So this morning, I beat two eggs and added some dashi stock and gyoza dipping sauce to flavour and dillute the egg mixture. I then poured it all into a heated and greased large frying pan, not quite covering it all. I placed the ruined gyozas on top and pressed on it to kinda ‘glue’ the gyozas to the egg mixture. What I could rescue from the gyoza batch, I panfried them on the other end as you can see above.
I had some leftover rice pilaf from yesterday, and packed that as well. Three leftover red tomatoes add color to this leftover bento, and I quickly made some cucumber flowers with my 2inch of leftover cucumber. And a quick sprinkle of nanami togarashi to add spice. Done!
I made this only in the morning, and all in all, took me 10 minutes to beat and cook. I know, I’m missing a huge chunk of green, but this is one of the very rare bento that I make in the morning – I usually make it the night before so I can take my time. So another boring brown bagged lunch thwarted, and leftovers used!