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Make soboro. Place all ingredients in a pot.
Cook over medium heat, stirring well. Continue stirring over heat for about 5 minutes.
Mixture is ready when the color darkens. Turn off heat when only a little moisture remains.
Make egg crepe. Combine all ingredients, excluding oil, in a small bowl and stir well.
Add oil to a rolled egg pan and spread evenly. Warm over low heat.
Add a small amount of the egg mixture and spread thinly, so it barely covers the pan’s surface. Cook it over low heat for about a minute.
Repeat the same procedures for cooking the remaining egg mixture.
Roll the crepes. Cut into 1-2 cm rings.
Place rice into a bento box.
Put soboro on top of a third of the rice.
Add boiled spinach on a third of rice opposite the soboro.
Place rolled egg crepe pieces at the center.
Garnish with red pickled ginger.