If you're going to add dashi instead of water, put 2 tablespoons of dashi and 1 pinch of salt and the rest would be the same.
Mix the ingredients with the egg. If you pour the egg through a gauze on a sieve, the egg will be more smooth.
Heat up a frying pan with a little bit of oil and pour in 1 scoop of the egg with a ladle. Place the imitation crab stick before the surface of the egg dries.
Roll the egg with the imitation crab stick and be careful when you roll it so that the imitation crab stick doesn't move. Shape it nicely and then pour in some more egg. Roll the egg 3 times.
Use a sharp knife so that the surface of the egg will be nice when you cut it. Cut it into 6 pieces.
Add more water when you make it to let it have a more soft texture.But the maximum amount to add it till 2 tablespoons. If you add more than that, the egg will be hard to roll and becomes easier to break.
I have included tips for making tamagoyaki in this eel version - Recipe ID: 1167807.
Recipe ID: 1222639.
The recipe for the meat wrapped onigiri is here.
Recipe ID: 1241388.
This recipe gave me the idea.
Story Behind this Recipe
I made tamagoyaki (Japanese omelette), which are indispensable for bento, colorful with the addition of imitation crab sticks. The contrast of the red and yellow makes the bento looks more nicer. I got my inspiration from Recipe ID : 1241388.
I want the red of the imitation crab sticks and the yellow color of the egg to look nice so I don't let the rolled egg burn. Be careful not to make the heat level too high. The first point is to place the imitation crab sticks before the egg becomes too cooked at Step 2 because it will be difficult to roll the imitation crab sticks when the egg surface becomes dry. Using a spatula rather than chopsticks makes it easier to roll.