Elegant Bento Box Creation
Elegant Bento Box Creation
Zero Carb! Fresh and Healthy Lunch Box Recipe
A perfect choice to help you tackle belly fat! The lunch box recipe we’re sharing today is a ‘zero carb’ delight that balances both taste and health. The subtle sweetness of fresh carrots combined with the fragrant aroma of perilla leaves will surely awaken your appetite. It’s simple to make and makes for a wonderful bento box meal, or even a satisfying snack! It’s surprisingly filling and will leave you feeling content, making it an excellent option for those on a diet. Make your special days, or even ordinary days, more extraordinary with this delightful bento box recipe. Discover it now!
Main Ingredients- 4 fresh eggs
- 1/2 crisp carrot
- 12 fragrant perilla leaves
- A little cooking oil (for frying egg crepes)
Seasoning- 1 pinch fine salt (for seasoning the eggs)
- 1 pinch fine salt (for seasoning the eggs)
Cooking Instructions
Step 1
First, in a bowl, whisk together the 4 eggs with 1 pinch of fine salt. Beat them gently with chopsticks until the yolks and whites are well combined. You don’t need to whisk vigorously; this will help create a tender egg crepe.
Step 2
Gently rinse the 12 perilla leaves under running water and carefully pat them dry with paper towels. Ensure they are thoroughly dry, as any remaining moisture can make your bento soggy. This step is crucial for a good texture.
Step 3
Heat a non-stick pan over medium-low heat and add a small amount of cooking oil. Pour a thin layer of the whisked egg mixture into the pan. Tilt the pan to spread the egg evenly, creating a delicate crepe. Cook both sides until lightly golden and set. Prepare 2 such egg crepes. Importantly, reserve about 1 tablespoon of the beaten egg mixture for sealing the end of the roll later.
Step 4
Peel the 1/2 carrot and julienne it as thinly as possible using a knife or a mandoline slicer. Thinly cut carrots are essential for a pleasant texture; avoid thick cuts.
Step 5
Place the julienned carrots into a dry pan over medium heat, without any added oil. Sauté for about 2-3 minutes, or until the moisture from the carrots evaporates and they become tender. Stir-frying enhances the carrot’s natural sweetness and improves their texture.
Step 6
Spread the sautéed carrot strips onto a plate or cutting board to cool completely. Using hot carrots can cook or soften other ingredients, so letting them cool down is important for maintaining the desired texture.
Step 7
On a bamboo sushi mat, lay out 6 of the prepared perilla leaves, overlapping them slightly. Layering the perilla leaves will enhance their fragrance and create a more visually appealing roll.
Step 8
Place one of the prepared egg crepes on top of the layered perilla leaves. Evenly distribute the cooled carrot strips over the egg crepe. Now, roll it up tightly like a sushi roll, ensuring the filling stays compact. Rolling firmly from the start is key to a well-shaped roll.
Step 9
To seal the edge of the roll, lightly brush the reserved tablespoon of beaten egg mixture along the exposed end. This acts as a natural adhesive, helping the roll hold its shape securely.
Step 10
Carefully place the seam-side down on the pan, which should be over low heat. Gently press down with a spatula as you cook, allowing the egg wash to seal the roll and lightly sear the exterior. Cooking both sides briefly will help maintain its structure.
Step 11
Cut the completed bento roll into bite-sized pieces, approximately 2-3 cm thick. For cleaner cuts, you can lightly wet your knife with water between slices. Enjoy your fresh, delicious, and zero-carb bento box!
