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
- 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.
- 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.
- 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.
- 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.
- 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
