For Bento Lunch Boxes (Tofu & Shio-Koji Omelette)

• 3 medium Eggs
• 300 grams Tofu
• 100 grams Frozen green beans
• 1/3 medium Carrot
• 2 to 3 tablespoons Sugar
• 1 tsp Soy sauce
• 1 tsp Shio-koji (salt-fermented rice malt)

1. Drain the tofu in the microwave and crumble.
2. Julienne the carrots, and cut the green beans into 1 cm long pieces.
3. Beat the eggs in a bowl, add the ingredients, and mix.
4. Note - the salt content of shio-koji will differ per household, so please adjust accordingly.
5. Heat the carrots and green beans in an oiled frying pan.
6. Add the tofu and cook together.
7. Add Step 2, and stop the heat when it's about half-cooked.
8. Warm a tamagoyaki pan, pour in Step 3, and make sure the top is even.
9. Close the lid and cook on medium to low heat for 7 to 8 minutes.
10. Turn over, close the lid, and cook until golden brown.
11. Potato Sweet Simmer
12. Bell Pepper Tosa Simmer
13. Dashimaki Omelette
14. Roast Pork Teriyaki Bento

eggs, green beans, carrot, sugar, soy sauce, koji

Taken from cookpad.com/us/recipes/152486-for-bento-lunch-boxes-tofu-shio-koji-omelette (may not work)