Winter bento

Prepare your takigomi gohan: This is a wholesome addition to your bento that adds substance to simple rice. Please see our [takigomi gohan recipe](https://www.japancentre.com/en/recipes/85-takikomi-gohan-mixed-rice "takigomi gohan recipe").

Move on to the tamagoyaki: Tamagoyaki is also known as Japanese omelette. Crack 2 eggs into a bowl and, after adding 6ml of tsuyu stock and a pinch of salt and pepper, whisk well. To make tamagoyaki, warm up a pan with a little oil and pour in the egg mixture in stages. When cooked, roll these layers of cooked egg up to make tamagoyaki. For more info, see our tamagoyaki recipe.

Cook your vegetables: Warm up a saucepan of water with a tablespoon of rice vinegar until boiling. Add 1/4 of carrot and 1 piece of lotus root and 1/4 of aubergine and reduce to a simmer for 10 minutes. Meanwhile, combine 1 tbsp of soy sauce and 1 tbsp of mirin in a bowl and stir. Drain the vegetables, then glaze with combined mirin and soy sauce.

Cook the spinach: Boil 50g of spinach in a pan of boiling water for 1-2 minutes, until softened. Drain, add 2 tsp of sesame oil and stir well.

Serve and enjoy: Place the takigomi gohan at the bottom of the bento box and top with the tamagoyaki as well as the vegetables as shown in the picture.