Shrimp and Perilla Omelet Bento recipe - ingredients, nutrition and when to eat it
This bento pairs rice with a rolled omelet filled with shrimp and perilla leaves. The eggs are tender and the perilla is fragrant, complementing the shrimp’s…
This bento pairs rice with a rolled omelet filled with shrimp and perilla leaves. The eggs are tender and the perilla is fragrant, complementing the shrimp’s mild flavor. It’s easy to pack for lunch and works well on days when you don’t want to prepare separate side dishes.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 371.2g serving): 524.1 kcal · protein 27.9g · carbohydrate 68.1g · fat 13.3g · sodium 475.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the shrimp dry with a paper towel so the egg mixture doesn’t get watery and is easier to roll.
Tips: If the heat is too high, the outside may brown before it cooks through, so cook it slowly over low heat.
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Ingredients (1 serving)
- Rice — 1 bowl
- Egg — 2 pc
- Shrimp — 4 whole
- Perilla Leaves — 3 sheet
- Cooking Oil — 1 tsp
- Salt — 0.2 tsp
- Ground Black Pepper — 0.1 tsp