Eating My Skincare · Episode 13
Japanese Skin-Glow Bento Box
What my skin ate for lunch: a full Japanese bento with saba, sesame spinach, a rolled tamagoyaki egg, mixed grain rice, and umeboshi.
Tamagoyaki takes a bit of practice but it's worth learning, the rolled layers make it look far more impressive than it actually is to make.
This is the kind of bento I pack when I want lunch to feel a little more intentional than a quick sandwich.
Saba (mackerel)
Omega-3 fatty acids
An oily fish that strengthens your skin barrier and helps with moisture retention.
Tamagoyaki (eggs)
Protein and biotin
Eggs bring protein and biotin, both of which support skin repair and renewal.
Sesame spinach
Iron and Vitamin E
A classic pairing that combines iron-rich greens with the antioxidant boost of toasted sesame.
What you'll need
Sesame blanched spinach
Tamagoyaki
How to make it
Blanch the spinach
Blanch spinach in boiling water for 30-45 seconds, then place immediately in an ice bath. Squeeze out excess water and toss with toasted sesame seeds.
Whisk the eggs
Combine all tamagoyaki ingredients and whisk the eggs in a W motion.
Do not over-whisk.
Cook the first layer
Coat a tamagoyaki or non-stick pan with oil on medium heat. Once sizzling, pour a thin layer of egg mixture, tilting the pan to coat evenly.
Roll the egg
Once the bottom layer sets, roll the egg from the far side of the pan toward the handle.
Repeat the layers
Grease the pan, move the roll to the far side, add another thin layer of egg under the existing roll, and roll again once set.
You'll typically get 3-4 layers rolled in total.
Shape and cool
Press the roll into shape with a spatula, or use a bamboo mat to shape it, then let it cool.
Slice and serve
Once cool, cut in half and then in thirds.
