Tonteki Bento | Nigiri Musume. Transcription of nigiricco's recipe

Put water and salt in a frying pan and boil the water.

Add egg, sugar, salt, powdered soup stock and green laver and mix.

Heat another frying pan, oil it, add half the amount of egg juice and spread it over the entire surface. When it is burnt, fold it from both ends toward the center, and when it becomes vertically long, fold it about 4 times from the front to the back and wind it. Add the remaining egg liquid and wrap the first part in the same procedure as the first time. After baking, use a makisu to shape the roll.

Boil the pasta in the frying pan that was boiling water first. The boiling time may be as instructed in the pasta bag.

Cut the mizuna into 5 cm wide pieces and the bacon into 1 cm wide pieces. Peel and slice the garlic.

Put bacon, sliced garlic, and olive oil in a frying pan after baking the eggs, then ignite. When the oil makes a noise, add mizuna and fry further. When the bulk of the mizuna is reduced, add pasta and salt and pepper and mix, then add light soy sauce and black pepper and mix gently.

Cut the meat into strips, tap lightly with a kitchen knife, and sprinkle salt and pepper and cake flour on both sides.

Place the meat in a warm frying pan, bake one side, turn it over, add white wine, cover and steam. When it's cooked, wrap it in aluminum foil.

Grate the onions, put them in a frying pan with roasted meat, light them, and mix them with white wine, mirin, soy sauce, and vinegar. When it gets a little clogged, put the meat back in, put back the gravy left on the aluminum foil, and entangle the sauce with the meat. When the taste is entwined, turn off the heat.

Cut the tonteki into bite-sized pieces, serve in a bento box with rice, and serve with mizuna, bacon pasta, and green laver omelet, and finally sprinkle with sauce.