Omelet-Wrapped Rice Balls Bento

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Omelet-Wrapped Rice Balls
Ingredients
1/3 carrot
1/2 abura-age (thin, deep-fried tofu)
1/2 tsp instant dashi
1/2 Tbsp soy sauce
1/2 Tbsp sake
300g cooked rice
white sesame seeds
1 umeboshi (pickled Japanese apricot)
3 chicken tenderloins
thin Japanese omelet

Directions
1. Cut the carrot and abura-age into small pieces.
2. Heat oil (not listed) in a frying pan and cook the carrot and abura-age, add instant dashi, soy sauce, and sake, and continue cooking.
3. In a bowl, combine the rice, white sesame seeds, and 2, make rice balls, and wrap them with strips of thin omelet.
4. Remove the seed from the umeboshi and chop it up into a paste.
5. Open the chicken tenderloins by pulling out the tendon, add shiso and spread on 4, then roll them up, cook in oil (not listed) in a frying pan, and cut into bite-size pieces.

Served with
shiso
sprouts
cucumber
deep-fried tofu
red cabbage salad
broccoli
radish
young Japanese pepper leaves
pickled cherry blossoms
carrot