Step 1

In a small bowl, beat the egg well using a fork (or in authentic Japanese style, you can use chopsticks).

Step 2

Add the soy sauce, mirin, and a tiny pinch of salt and mix until all the ingredients are combined. If you don’t have mirin, you can add rice vinegar and a ½ teaspoon of brown sugar to give it a bit of sweetness.

Step 3

Heat a small skillet at medium-high temperature, and with the help of a pastry brush or a kitchen towel, spread a light layer of oil.

Step 4

Pour a thin layer of egg mixture into the skillet. Once the egg has cooked slightly, roll it into a cylinder and let it cook for another few seconds.

Step 5

Remove the omelet from the pan, let it cool slightly, and press it a bit before slicing it into thin rolls.

Step 6

Note: A real Tamagoyaki is made by creating different layers of cooked egg. This is a much-simplified version that you can prepare in a few minutes for your quick and easy lunch.

Step 7

In a small bowl, whisk together the ginger, miso, rice vinegar, soy sauce, sesame oil, and water and set it aside.

Step 8

In another bowl, toss the cabbage, carrots, cilantro leaves, and sesame seeds together with the dressing (see note 1).

Step 9

Assemble all ingredients into your bento box.

Step 10

Let everything cool down at room temperature before sealing.

Step 11

Enjoy your bento box at room temperature.