Cut the stems apart from the leafy part of the
spinach, and prepare a boiling pot of water with a
pinch of salt.
Add stems to boiling water first, then add leaves.
When the water boils once more, bathe in icewater
until cool. Drain spinach, and place on a plate.
pour soy sauce over until coated, and then lightly
squeeze and set aside on plate.
Well oil pan with vegetable oil, crack egg into
bowl and beat well. Check if hot enough, and pour
into the pan. Spread evenly. cook the egg until
half done and place spinach. Roll up egg sheet
around it soon after and take out of pan.
Cut Tamagoyaki into thick pieces, and place into
bento box. Season as wished with salt and pepper
Originally Submitted
5/17/2015
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