Takoyaki didn't want a bento today but agreed to bring some fruits since we have so many (most of them her favourites) and also so that she can spend her pocket money on other foods instead of fruits (yeah, she's like that). Featured are some rose apples (jambu) and longans.
Mr Roast Meat brought one of his favs too - scallion tamagoyaki (recipe below). Matched with some quadrattini and watermelon, which didn't make it into Takoyaki's box because it wasn't cut in time, heh!
Recipe for Scallion Tamagoyaki (makes enough for 2)
Ingredients:
2 eggs (55-60g)
1 tbsp mirin / sake / Chinese rice wine (白米酒)
1 pinch salt
One Chinese scallion (the thick kind, or the equivalent of in Malaysian/Thai spring onions), very finely chopped
Method:
Beat all ingredients well in a small mixing bowl, adding the scallions last.
Heat on low to medium heat, and lightly oil the lower pan of a HappyCall Pan (I've a Deep Ochre).
Spread the oil all over, either with a paper towel or a turner.
Turn the fire down to low and pour the egg mixture into the pan, tilting to spread out. Use a turner to spread the scallions evenly.
When the top of the egg sheet is almost set (but not yet!) quickly use the turner to flip and fold up one of the shorter ends, and roll up the sheet into a flattened log. Let cook on very low heat for about 30secs more on each side. Remove from heat, let cool for 5 min before slicing into desired thickness.
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