Boil the green beans in salt water for 1 minute. Make sure to defrost them first if they are frozen green beans. Whisk 1 egg, and mix in 1 tablespoon each of the white dashi stock, and mirin.
Stuff the 3 green beans into the chikuwa.
Add half of the egg mixture to a preheated tamagoyaki pan coated with oil, and place the chikuwa on top.
Use a spatula to roll it up, place the overlap towards the bottom, and cook it through.
Add in the remaining egg mixture, and wrap it up again. Shape it as you lightly roll it over.
You can put it into a plastic container and store it in the freezer to use as side dishes later.
Here I didn't have green beans, so I used frozen green peas to stuff in the chikuwa holes.
Story Behind this Recipe
I had wrapped imitation crab sticks in tamagoyaki before, so I figured I might as well try doing the same with chikuwa. When I stuffed green beans into the chikuwa, the tamagoyaki became bright and colorful too!
You use the chikuwa for support when wrapping, so you can wrap them up pretty nicely. I hate sweet tamagoyaki...so I use white dashi stock to season the egg instead.