Indonesia
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Onigiri Bento Salad
Processing Time
20 Minutes
Portion
2 Portion
Ingredients
|
Rice |
240 g |
|
Nori Powder |
3 tbsp |
|
Nori |
1 sheet |
|
Purple Cabbage |
1 leaf |
|
White Cabbage |
3 leaf |
|
Carrot |
1 piece |
|
Kernel Corn |
3 tbsp |
|
Egg |
5 pieces |
|
Salt & Pepper |
Sufficient |
|
Lettuce |
Sufficient |
|
4 & 2 tbsp |
How to Make
- Beat 1 egg, add pepper and salt, and mix well. Heat a non-stick flat pan, cook the egg as scrambled eggs until done, then remove.
- Divide the rice into two portions. Mix one portion with bon nori, and mix the other portion with the scrambled eggs. Shape both into small balls and set aside.
- Coleslaw: Finely slice the carrot, white cabbage, purple cabbage, and corn. Place in a bowl, add 4 tbsp KEWPIE MAYONNAISE ORIGINAL, and mix well until evenly combined.
- Tamagoyaki: Beat the eggs with 2 tbsp of KEWPIE MAYONNAISE ORIGINAL, then add pepper and salt. Heat a small pan and lightly oil it. Pour in a small amount of egg, let it cook halfway, then roll it. Move the roll to one side of the pan, oil again, pour in more egg, and roll again. Repeat until all the egg mixture is used. Remove, let cool slightly, then slice.
- Arrange on a serving plate or in a lunch box (bento). Place the coleslaw, tamagoyaki, and onigiri neatly, garnish with lettuce, and serve.
