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Negi Soboro Egg Roll Bento

This recipe creates a frozen bento for just 150 yen per serving, ready to eat in only 4 minutes. It features a fluffy egg roll packed with the savory flavors of ground pork and green onions, alongside seasoned kinpira with carrots and a sweet and savory stir-fry of shimeji mushrooms and bell peppers. This ultra-convenient frozen bento is perfect for saving money, time, and for meal prepping.

Steps

In a freezer-safe container, place an estimated 180-200g of cooked rice per serving. Place the lid at an angle to allow the rice to cool.
🕒 00:59
In a bowl, combine 2 tsp potato starch, 2 tsp water, 2 tsp sugar, 2 tbsp mayonnaise, 1/2 tsp salt, and 6 eggs. Whisk until well combined. This is the secret! To make two egg rolls, divide the mixture in half into separate bowls. This ensures even cooking and easier handling.
🕒 01:18
Peel and julienne 1 carrot (200g).
🕒 01:52
Cut 2 bell peppers in half lengthwise, remove stems, seeds, and pith, then julienne.
🕒 02:04
Trim the base of 1/2 bunch (100g) shimeji mushrooms and separate into small clusters.
🕒 02:13
Heat oil in a frying pan over medium heat. Add the shimeji mushrooms and bell peppers and stir-fry until softened.
🕒 02:23
Once cooked, add 1 tsp Mirin (Sweet Rice Wine), 1 tsp Soy Sauce, and 1/2 tsp Sugar. Stir-fry until the liquid has evaporated.
🕒 02:43
Once the sweet and savory shimeji mushroom and bell pepper stir-fry is done, remove from the pan and let cool.
🕒 02:53
Clean the frying pan, add oil, and heat over medium heat. Add the julienned carrots and stir-fry.
🕒 03:00
Once cooked and softened, add 2 tsp Mirin (Sweet Rice Wine), 2 tsp Soy Sauce, and 1 tsp Sugar. Stir-fry until the liquid has evaporated.
🕒 03:20
Once the liquid has evaporated, turn off the heat and mix in 1 tbsp toasted sesame seeds.
🕒 03:31
Once the carrot kinpira is complete, remove from the pan and let cool.
🕒 03:41
Clean the frying pan, add 100g ground pork, and break it up while stir-frying.
🕒 03:48
Once cooked, add 1 tsp Soy Sauce and stir-fry to combine.
🕒 04:03
Add half of the cooked ground pork to one of the bowls of whisked egg mixture. Add 30g chopped green onions and mix well.
🕒 04:10
Heat oil in an egg roll pan over medium heat. Pour in half of the first bowl of whisked egg mixture (which is 1/4 of the total) and spread it evenly.
🕒 04:31
As the egg sets, roll it up from the far side and move the rolled egg to the far side of the pan.
🕒 04:57
Re-oil the pan and pour in half of the remaining egg mixture. Once cooked, roll it up.
🕒 05:10
Re-oil the pan again and pour in the rest of the egg mixture, cooking and rolling as before.
🕒 05:29
Transfer the finished egg roll to a plate and let it cool.
🕒 05:46
Make the second egg roll using the remaining half of the whisked egg mixture in the same way.
🕒 05:51
In the container with the cooled rice, place the carrot kinpira and the shimeji mushroom and bell pepper stir-fry on the left half.
🕒 06:16
Cut each cooled egg roll into 10 equal pieces and place them on top of the rice on the right half.
🕒 06:28
Close the lid and freeze. Consume within 3 weeks.
🕒 06:54
To reheat, leave the lid slightly ajar or cover with plastic wrap and microwave at 600W for about 4.5 minutes. This is the secret! Adding a binder to the egg mixture ensures it stays fluffy and delicious even after reheating.
🕒 07:01