Unagi is one of my favorite food, here in Jakarta they usually sold only at fancy Japanese restaurants with premium price, usually more expensive compare to salmon or shrimp tempura on the menu. That’s why I don’t eat them a lot, the other reason is my wife doesn’t like Japanese food too much so we rarely visit Japanese restaurants.
If we want to make unagi dish at home, we can buy packs of unagi kabayaki at premium supermarkets, the price is about USD 7.15 per pack. I must eat it all by myself since my wife doesn’t like it at all. And while I really love to cook, I can’t eat lots of food, so I must think very carefully when I want to buy something. Luckily my dad is visiting so I can eat those tasty unagi together.
I didn’t made bento for my dad, we ate those unagi with rice, shredded nori and green onion, with some peeled corns. But I put away some unagi pieces to make unagi tamagoyaki. I made tamagoyaki several times already but when I put those unagi into the pan, I really had a hard time to flip the egg and it was a mess. It really was harder than I thought. I need the wide blade spatula I saw once at one Japanese online store for easier egg flipping.
And while the end result was not a total mess, I think that I should just use two eggs instead of three because the unagi looked too small and the whole thing will look much better with slimmer portion of the egg. I already run out of unagi so I have to try this in another time.
The twin onigiri was made with my palm covered with plastic wrapper since my rice ball mold haven’t arrived yet, but I really wanted to do that manually, feel what it’s like. The result was not perfect, I didn’t make a perfect round ball, need more practice to do better than that. The pink one was done with pink furikake, I covered the already made rice ball with the furikake instead of mixing them before the onigiri was shaped into a ball. So I only made the outer portion pink while the inside was still white.
Nothing fancy for the decoration, I just put flower sausages and put some facial detail with nori, cheese, and carrot.