[Dashimaki Bento]

Even as you get older, doesn't a large bento box still spark a bit of excitement? The other day, I saw a photo of a “station bento” (ekiben) that my family on a trip had bought, featuring a generous slice of dashimaki on top, and I couldn't help but feel a pang of envy. Just having a bento box filled with white rice and my favorite dashimaki can make a meal feel luxurious. So, today, I decided to try making a dashimaki bento at home.

Nakamura Douki's Tamagoyaki Pan L is an indispensable companion for our dashimaki. The dashimaki cooked in this pan fits perfectly into Kobo Aizawa's Square Food Box L without being cut. Our recent standard recipe uses three M-sized eggs, one tablespoon each of sake and mirin, four tablespoons of dashi broth, and a small amount of light soy sauce. I also spread a thin layer of rice underneath the dashimaki to match the height of the white rice.

It's a bit of a mystery, but even though it's the same dashimaki I usually make, when I pack the entire roll into the food box, it somehow feels like a special bento. While we rarely get to eat station bento, this made us feel a little bit like we were on a trip, which was a pleasant surprise. The sturdy stainless steel construction wraps around the flavor and provides peace of mind when carrying it. This simple and stylish food box is versatile, perfect for daily lunches, outdoor adventures, and various other occasions.

Kobo Aizawa's Square Food Box L
https://www.shokunin.com/en/aizawa/foodbox.html
Nakamura Douki's Tamagoyaki Pan L
https://www.shokunin.com/en/nakamuradouki/tamagoyaki.html