Obento with Sweet & Sour Meatballs, Tamagoyaki, and Potato Salad Recipe

ByElara Stone
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Introduction

Obento is a beautifully arranged Japanese lunch box that balances flavors and textures with sweet & sour meatballs, tamagoyaki, and a creamy potato salad. This recipe guides you through each component, perfect for a satisfying homemade meal.

The bento box is oval and wooden, filled with several colorful food sections. In the back right, there is a layer of white rice sprinkled with black sesame seeds and topped with a small round red pickled plum. Next to it on the right, there are bright green snap peas standing upright. In front of the snap peas, there is a rolled yellow egg omelet showing a dark green seaweed layer inside. To the left, there is a small bunch of curly green parsley, next to two brown grilled meatballs on wooden picks. A bright red cherry tomato with a green stem sits in the center. In the front left, there is a light green wrapper holding a creamy salad mix with white and pale green pieces. The box sits on a white marbled surface with a blue and white polka dot cloth underneath. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 150 g cooked rice
  • 5 g butter
  • 1/4 onion, finely chopped
  • 250 g ground pork
  • 1/2 large egg
  • Pinch of salt
  • 1 tsp katakuriko (potato starch)
  • 600 ml oil for deep frying
  • 1/4 cup water
  • Pinch of torigara soup powder
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1/2 tbsp mirin
  • 1 tbsp rice vinegar
  • 1 tsp katakuriko (potato starch)
  • 2 1/2 large eggs
  • 1/2 tbsp shirodashi
  • 1/4 nori sheet
  • 1/2 tbsp oil
  • 1/4 onion
  • Half Lebanese cucumber, sliced
  • 350 g potatoes
  • 50 g ham, chopped
  • 2 tbsp Kewpie Japanese mayonnaise
  • Pinch of salt to taste
  • 4 parboiled sugar snap peas
  • 1 bunch of broccolini
  • 1 mini tomato
  • 2 shiso leaves
  • Parsley to garnish

Instructions

  1. Step 1: In a small frying pan over medium heat, add butter and cook the finely chopped onion until transparent and soft. Let it cool and set aside.
  2. Step 2: In a mixing bowl, combine ground pork with 1/2 egg, salt, 1 tsp katakuriko, and the cooled onion. Mix well by hand until the mixture becomes slightly sticky. Shape into 18 ping-pong ball sized meatballs.
  3. Step 3: Heat oil to 180°C (356°F) and deep fry the meatballs until golden brown. Remove and set aside. You can stop here and refrigerate overnight to save time.
  4. Step 4: In a saucepan, combine water, torigara soup powder, soy sauce, sugar, mirin, rice vinegar, and 1 tsp katakuriko. Bring to a simmer until thickened.
  5. Step 5: Add the meatballs to the sauce and coat them evenly. Remove from heat and keep warm.
  6. Step 6: For the tamagoyaki, crack 2 1/2 eggs into a bowl and add shirodashi. Mix and strain the eggs to remove lumps.
  7. Step 7: Heat 1/2 tbsp oil in a rectangular frying pan if available. Remove excess oil with a kitchen paper towel, which will be reused.
  8. Step 8: Pour about one third of the egg mixture and lightly scramble until slightly set. Push the cooked egg to one side of the pan.
  9. Step 9: Wipe the empty side with the oil-soaked paper towel, pour another third of the egg mixture, and lift the rolled egg to let mixture run underneath. Place the nori sheet on the newly poured egg before it sets, then roll the egg from one side.
  10. Step 10: Repeat the process with the remaining egg mixture. Remove from heat, cool, and slice into 2 cm thick pieces.
  11. Step 11: For the potato salad, finely chop 1/4 onion and soak in water for 10 minutes. Drain, squeeze out excess water, and set aside.
  12. Step 12: Slice the cucumber thinly, sprinkle with salt, leave for 5 minutes, then squeeze out moisture and set aside.
  13. Step 13: Peel and cut potatoes into small pieces. Boil for about 10 minutes until soft. Drain and mash.
  14. Step 14: Combine mashed potato, prepared onion, cucumber, ham, mayonnaise, and salt in a bowl. Mix well.
  15. Step 15: To assemble, place cooked rice first in your lunch box, add shiso leaves, meatballs, sugar snap peas, rolled egg slices, mini tomato, and potato salad.
  16. Step 16: Fill any gaps with broccolini and parsley garnish. Optionally, sprinkle sesame seeds over the rice and top with umeboshi for extra flavor.

Tips & Variations

  • You can prepare the meatballs a day ahead and refrigerate to save time in the morning.
  • Using a rectangular pan makes rolling tamagoyaki easier, but a round pan can work in a pinch.
  • Swap the ground pork for chicken or beef if preferred.
  • Add your favorite pickles or steamed vegetables to customize the obento box.

Storage

Store the obento components separately in airtight containers in the refrigerator for up to 2 days. Reheat the meatballs and tamagoyaki gently before assembling to maintain texture. The potato salad is best served chilled and can be kept refrigerated for 1-2 days.

How to Serve

The image shows a wooden bento box on a white marbled surface with five sections visually divided by ingredients. The bottom right section has white rice sprinkled with black sesame seeds and topped with one small dark red pickled plum. Above the rice, meatballs glazed with a shiny brown sauce on wooden skewers sit in the top right. The middle section holds a bright red small tomato and some green leafy vegetables behind it. The middle left has a smooth-textured yellow rolled omelet next to three vibrant green snap peas. The top left section contains a small salad with light green cucumber slices and pale white cauliflower pieces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs without deep frying?

Yes, you can bake the meatballs in an oven at 180°C (350°F) for about 15-20 minutes until cooked through and lightly browned as a healthier alternative.

What is katakuriko and can I substitute it?

Katakuriko is potato starch used for thickening and binding. You can substitute it with cornstarch if needed, using the same amount.

Print
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Obento with Sweet & Sour Meatballs, Tamagoyaki, and Potato Salad Recipe

★★★★★

5 from 123 reviews
  • Author: Elara
  • Total Time: 1 hour 10 minutes
  • Yield: 2 servings 1x
  • Diet: Halal
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Description

Obento is a traditional Japanese lunch box featuring a delightful combination of sweet and sour pork meatballs, fluffy tamagoyaki (Japanese rolled omelet), creamy potato salad, and an assortment of fresh vegetables, all beautifully arranged over steamed rice. This balanced meal is perfect for a satisfying and nutritious packed lunch.

Ingredients

Scale

Sweet & Sour Meatballs

  • 150 g cooked rice
  • 5 g butter
  • 1/4 onion, finely chopped
  • 250 g ground pork
  • 1/2 large egg
  • Pinch of salt
  • 1 tsp katakuriko (potato starch)
  • 600 ml oil for deep frying
  • 1/4 cup water
  • Pinch of torigara soup powder
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1/2 tbsp mirin
  • 1 tbsp rice vinegar
  • 1 tsp katakuriko (potato starch)

Tamagoyaki

  • 2 1/2 large eggs
  • 1/2 tbsp shirodashi
  • 1/4 nori sheet
  • 1/2 tbsp oil

Potato Salad

  • 350 g potatoes
  • 1/4 onion, finely chopped
  • Half Lebanese cucumber, sliced
  • 50 g ham, chopped
  • 2 tbsp Kewpie Japanese mayonnaise
  • Pinch of salt to taste

Vegetables & Garnish

  • 4 parboiled sugar snap peas
  • 1 bunch broccolini
  • 1 mini tomato
  • 2 shiso leaves
  • Parsley for garnish

Instructions

  1. Prepare Sweet & Sour Meatballs: Heat 5 g butter in a small frying pan over medium heat. Add 1/4 finely chopped onion and cook until transparent and soft. Let it cool. In a bowl, combine 250 g ground pork, 1/2 large egg, a pinch of salt, 1 tsp katakuriko, and the cooked onion. Mix well until sticky. Shape into 18 ping-pong ball-sized meatballs. Heat oil to 180°C (356°F) and deep fry the meatballs until golden brown. Set aside.
  2. Make Sauce and Coat Meatballs: In a saucepan, combine 1/4 cup water, a pinch of torigara soup powder, 1 tbsp soy sauce, 1 tbsp sugar, 1/2 tbsp mirin, 1 tbsp rice vinegar, and 1 tsp katakuriko. Bring to a simmer and thicken. Add the fried meatballs and coat in the sauce evenly.
  3. Prepare Tamagoyaki: Crack 2 1/2 eggs into a bowl, add 1/2 tbsp shirodashi, and mix. Strain the mixture a few times. Heat 1/2 tbsp oil in a rectangular frying pan or a regular pan if unavailable. Remove excess oil with kitchen paper (retain oil-soaked paper). Pour about one-third of the egg mixture, scramble slightly, and as it begins to set, push it to one end of the pan. Wipe the empty side with the oil-soaked paper. Pour another third of the mixture, lift the pushed egg to let the mixture flow under, then place 1/4 nori sheet on the new layer before it sets. Roll the egg from one side. Repeat with remaining egg mixture. Turn off heat, remove rolled egg, and let cool. Slice into approximately 2 cm thick pieces.
  4. Prepare Potato Salad: Finely chop 1/4 onion and soak in water for 10 minutes, then drain and squeeze out excess moisture. Thinly slice half Lebanese cucumber, sprinkle a pinch of salt, leave for 5 minutes, then squeeze out moisture. Peel and cut 350 g potatoes into small pieces, boil for about 10 minutes until soft, then drain and mash. Combine mashed potatoes, soaked onion, cucumber, 50 g chopped ham, 2 tbsp Kewpie Japanese mayonnaise, and pinch of salt in a bowl. Mix well.
  5. Assemble Obento: Place cooked rice at the bottom of the lunch box. Layer shiso leaves, sauced meatballs, parboiled sugar snap peas, rolled tamagoyaki slices, mini tomato, and potato salad on top. Fill any gaps with broccolini and parsley. Optionally, sprinkle sesame seeds over rice and top with umeboshi if desired.

Notes

  • You can prepare the meatballs up to the frying step a night in advance to save time.
  • Use a rectangular tamagoyaki pan if available for best rolling results; a regular frying pan works as a substitute.
  • Be careful when frying meatballs; oil temperature should stay at 180°C for even cooking.
  • Soaking onions and cucumbers helps reduce sharpness and moisture for the potato salad.
  • If umeboshi (pickled plum) is unavailable, omit or substitute with a small pickled item for garnish.
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Lunch Box
  • Method: Frying
  • Cuisine: Japanese

Keywords: Obento, Japanese lunch box, sweet and sour meatballs, tamagoyaki, potato salad, Japanese cuisine, packed lunch

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