Steps

1. Slice half a zucchini into thin half-moon shapes. Thin slices cook faster.
   🕒 02:42
2. Pat dry one swordfish piece and cut it into bite-sized pieces for easy packing.
   🕒 03:38
3. Lightly coat the cut swordfish with all-purpose flour as needed. Coating with flour helps it brown faster and makes the sauce cling better.
   🕒 04:09
4. Cut one slice of thinly sliced ham in half.
   🕒 04:42
5. Heat a little vegetable oil in a frying pan over medium heat and stir-fry the zucchini.
   🕒 05:18
6. Once the zucchini is tender and slightly browned, transfer it to a bowl.
   🕒 07:38
7. While still warm, add 1 tsp white ground sesame seeds, 1 tsp soy sauce, and 1/2 tsp sugar from mixture [B] to the zucchini in the bowl and mix well.
   🕒 08:01
8. Heat a little vegetable oil in the frying pan over medium heat and crack in two eggs. Lightly separate the eggs to prevent sticking, and season with a little salt and a little pepper.
   🕒 09:06
9. Once the eggs start to set, break the yolks, place the halved ham on top, and fold the egg in half.
   🕒 10:37
10. Grill the folded egg on both sides until well cooked. Ensure the yolk is cooked through for bento. You can also add cheese or tuna instead of ham.
    🕒 11:43
11. Remove the cooked half-moon egg from the pan.
    🕒 13:06
12. Wash the frying pan and heat a little vegetable oil again.
    🕒 13:06
13. Place the flour-dusted swordfish in the frying pan and cook until browned on both sides.
    🕒 13:33
14. Wipe off excess oil with a paper towel and turn off the heat temporarily. Wiping off the fish oil helps reduce any fishy odor.
    🕒 16:33
15. Add 1 tbsp cooking sake, 1 tbsp mirin, 1 tbsp soy sauce, and 1 tsp sugar from mixture [A] to the frying pan. Return to low heat and coat the swordfish with the sauce. Turning off the heat before adding the seasonings helps prevent burning.
    🕒 16:55
16. Finally, sprinkle with a little black pepper.
    🕒 18:03