Gyutandon + Tamagoyaki Bento

Name: Gyutandon + Tamagoyaki Bento
Yield: 1 porsi
Cuisine: Indonesia
Ingredients: 200 gr Beef Tongue, sliced thinly; 50 gr Enoki Mushroom; Cooking Oil; Cooked Rice; 2 tbsp Shoyu; 2 tbsp Mirin; 2 tbsp Sesame Oil; Pepper; 1-2 tsp Sugar; 2-3 Bird’s Eye Chilli, chopped (optional); 3 Eggs; 1/2 tsp Dashi Stock Powder; 1/4 tsp salt; 2 tsp Sugar; 1 Crab Stick; 1 Dried Nori Seaweed Sheet, cut into 2

Cooking Miong @mchlzb

Jakarta

I sent a cute little bento box to my boyfriend’s office today. Thank God for Go-Send now I can do lovey-dovey stuff like this. You should surprise your partner too and see what’s his/her reaction! The main course is his fave sesame marinated Gyutandon (beef tongue). Lastly, I figured every bento box must have tamagoyaki. Some recipes will tell you to put shoyu but it makes the omelette dull and brown, so I swapped it for dashi stock powder to maintain the bright yellow colour.

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Gyutandon + Tamagoyaki Bento

Cooking Miong @mchlzb

Jakarta

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1 porsi

200 grBeef Tongue, sliced thinly
50 grEnoki Mushroom
Cooking Oil
Cooked Rice
Marinade
2 tbspShoyu
2 tbspMirin
2 tbspSesame Oil
Seasoning
Pepper
1-2 tspSugar
2-3Bird’s Eye Chilli, chopped (optional)
Tamagoyaki
3Eggs
1/2 tspDashi Stock Powder
1/4 tspsalt
2 tspSugar
1Crab Stick
1Dried Nori Seaweed Sheet, cut into 2

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Cara Membuat

1

GYUTANDON: Mix all marinade ingredients and soak beef tongue slices for 3 hours or ideally overnight.
2

Heat oil in medium-high heat. Sautee beef tongue slices individually until evenly browned. Add enoki mushroom, chopped chilli and season with sugar, pepper to taste. Sautee until mushroom is soft. Mix and serve.
3

TAMAGOYAKI: Whisk eggs, dashi stock powder, salt, and sugar until dissolved. Authentic tamagoyaki taste should lean more to the sweet side, rather than savoury.
4

Wipe pan evenly with a kitchen towel dipped in cooking oil. Pour 1/3 part of egg mixture, and break all air bubbles. Add crab stick on the bottom side and fold upwards.
5

Push folded tamagoyaki downwards. Oil the pan again. Pour in 1/3 part of egg mixture, lift your tamagoyaki and tilt the pan so that the egg mixture covers the bottom part of the tamagoyaki. Add nori sheet and fold tightly. Repeat until all egg mixture is used up.
6

Rest tamagoyaki off the pan and let it cool for 5 mins. Cut them into 5-6 pieces and serve.
7

Arrange bento box by putting dry food like rice and tamagoyaki on one half - wet food like beef tongue and enoki mushroom on the other half. If you don’t have a bento separator, use aluminium foil to fold a little cup container for the wet food.