Omelet Bento

Today’s lunch (really yesterday’s but I “ran out of Sunday” and didn’t post) is a speedy omelet bento.  Or shall we call it an “Omuben?” 

“Omelet Bento”…too long.

“Omuben”…easy to say and even simpler to pack!

This is the kind of bento I make when I’ve not shopped or planned anything.  It’s the kind of lunch that’s  slammed together when it’s 10:30 at night, Saba Man is leaving for  work,  I’m tired with nothing prepared and I already have my jammies on.

I hate it when that happens.

Eggs to the rescue!  And I just happened to have one salmon patty left in the freezer!  A bonus!

Chop the salmon patty and cook with seasonings while the rice is microwaving (from frozen bento-stash).   My “go-to” flavors are shoyu and mirin.

Then…Softly press rice into a container.  Don’t pack it down.

Sprinkle with a favorite furikake.  This one is nori and sesame.  If you don’t have furikake.  Toasted sesame seeds are delicious.

The next layer is the salmon soboro.  This is where you can get creative.  Leftover crumbled meatloaf or tuna or whatever!

Make an omelet and cut to fit the box!

I topped with tonkatsu sauce and nori!

The variations are limitless. Yes?

Do I see more “omuben” in Saba Man’s future. 

Yep.

Short in name, simple to prep,  long in flavor!

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