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Make the plastic wrap, bamboo skewers and rubber bands ready as shown here before making your usual tamagoyaki.
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(I used a 2-egg tamagoyaki here!)
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Put the piping hot tamagoyaki on the edge where you will start rolling.
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Leave a small gap, then line up the bamboo skewers evenly.
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Roll the tamagoyaki in the plastic wrap 1-2 times before you get to the skewers.
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This is important, to prevent the skewers from cutting into the tamagoyaki.
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(It prevents the tamagoyaki from looking like an amoeba!)
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Keep wrapping the tamagoyaki up, keeping the skewers evenly distributed!
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The skewers may get shifted around depending on the original shape of the tamagoyaki, so check it from several angles to make sure they are evenly spaced and straight.
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Adjust them accordingly.
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When the skewers are positioned correctly, secure both ends of the skewers with rubber bands.
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(If you try to put the rubber bands around the skewers only they may slip off, so put them around the ends of the tamagoyaki too.)
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When putting on the rubber bands, keep securing it while wrapping the bands around tightly.
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This way the skewers are less likely to slip!
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Leave to cool until just before packing them into a bento box.
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Take the rubber bands, skewers and plastic wrap off and slice the tamagoyaki.
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It will look like this.
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Fall special, for decorating Halloween bentos: Jack o' Lantern version!
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Here I separated the yolks from the whites and cooked the yolks first, then cooked the whites.
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Decorate with black sesame seeds to make them look more flower-like.
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This version has nori seaweed in it.
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Here the center is a fish sausage!
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The flower shaped tamagoyaki look like this in a bento.
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These are a bit wobbly.
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Even if they are wobbly, as long as they look like flowers they're fine!
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This tamoyaki has komatsuna greens in it.
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I also made fish sausage roses.
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It's perfect for small bentos.
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For bentos for little children, 1-egg tamagoyaki flowers may be just right.
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About the timing: On the left are flowers from a tamagoyaki that was wrapped after some time (5 minutes after cooking).
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On the right, flowers from one that was wrapped right after cooking.
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Results: I think the one wrapped and formed right after cooking looks puffier and nicer.
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Be careful not to burn yourself!
