- For the omelet
- 2 eggs
- 1 tablespoon Dashi
- 1 teaspoon Sake
- ½ teaspoon sugar
- 1 pinch salt
- vegetable oil (for greasing)
- For the noodle balls
- 40 grams Pastry flour
- 1 generous pinch Baking powder
- 4 tablespoons milk
- 1 tablespoon soy sauce
- 75 grams thin, Japanese Wheat noodle
- vegetable oil (for frying)
For the omelet: Whisk all ingredients together. Heat oil in a very small pan and pour some egg mixture into pan. Let thicken over low heat. Add a bit more egg mixture to the pan, lifting the edge and allowing the uncooked egg to run beneath. Repeat until all egg mixture is used. Remove, let cool slightly and slice.
For the noodle balls: Combine flour, baking powder, milk, soy sauce and 1 tablespoon water. Let sit for at least 15 minutes. Cook noodles in boiling salted water for about 1 minute, then drain.
Heat oil in a saucepan. Combine noodles and batter and form into balls. Fry each ball in hot oil until golden brown, about 2 minutes. Remove and drain of paper towels.
For the salmon: Bring a pot of water to a boil. Line a bamboo steamer with a clean banana leaf (or a piece of wax paper) and prick several times with a needle. Place lemon slices on banana leaf. Rinse salmon, pat dry, sprinkle with salt and place in the steamer. Cover and cook until juicy, about 10 minutes.
Serve omelet, noodle balls and salmon in a bento box.