Tamagoyaki Bento

I had a carton of egg beaters sitting in the refrigerator, and I had a few [pieces of Teriyaki Tofu left over from yesterday, so I decided to make a Tamagoyaki bento with a bit of Teriyaki Tofu on the side. I also decided to make two kinds of Tamagoyaki to use up the egg.... and because it's delicious!

So here we have my fiance's bento. I think I might have gone a bit overboard with the spinach decoration. lol But we had fresh baby spinach from the farmer's market, and it was sooo pretty, I just had to use it as garnish. The strawberries and blueberries are from the farmer's market too.

• Mixed Vegetable Tamagoyaki 
• Teriyaki Tofu
• Cherry Tomatoes
• Spinach Tamagoyaki (Notice how small it is compared to the mixed vegetable one?)
• Apple Rabbits (Kinda hard to see because of the large spinach leaves in the way)
• Baby Carrots.... to feed the apple rabbit with!
• Broccoli
• Mushrooms
• Strawberries
• Blueberries

And here is my bento lunch. All the same things except no mushrooms and extra cherry tomatoes. You can also see the apple rabbits a bit better too. I have one piece of mixed vegetable tamagoyaki that is huge! I should have cut it in half or something because it overpowers everything. lol
Oh anyway, the mixed vegetable tamagoyaki is soooo much bigger then the spinach tamagoyaki because

• The Mixed Vegetable Tamagoyaki has more filling (Lot's of vegetables)
• To keep the mixed vegetables from falling out of the tamagoyaki you have to mix it with egg
• Then you have to add more layers of egg on the outside in order to keep the huge filling all wrapped up and presentable
• The spinach tamagoyaki only has a little bit of filling
• And the Spinach stays in place so it doesn't have to be mixed with egg when cooking
• So it requires a smaller amount of egg to wrap it all up and look presentable.

So if you are planning on making tamagoyaki for your bento, you must take into account what fillings you are using, and if it's a loose filling like mixed vegetables remember to mix it with eggs while cooking so the filling doesn't fall out.... and it makes it easier to cut as well. Oh, and also take into account how many pieces you want to fit into your bento and how much room you will have for those pieces, because if the tamagoyaki is just a side dish and you only have a little bit of room, then I suggest using a small filling like spinach, but if you want your tamagoyaki to be the main dish (like it is in these bentos) then using a bigger filling will make it more hearty and filling, as well as bigger to take up more room.
Don't forget to take into account the colors of the fillings too. If you want them to stand out really well then I suggest using a bright color like red peppers or bright green spinach, but if you don't want the colors to stand out, then using cheese or corn would work better... or having no filling at all would work too.

P.S. I do not mix my eggs with sugar or soy sauce or anything like that. If you do not like sweet or salty tamagoyaki like many of the recipes I have seen for tamagoyaki, then do not add any of those things suggested in the recipes because they are not a requirement to make tamagoyaki, they are just flavorings.