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For Bentos! Spring-Colored Tamagoyaki using Shibazuke Pickles

For Bentos! Spring-Colored Tamagoyaki using Shibazuke Pickles

This is made using just shibazuke (eggplants, cucumbers etc. pickled with red shiso leaves) and mentsuyu noodle sauce! It is tamagoyaki with a vibrant texture and color.

Ingredients

Egg
1
Store-bought shibazuke (choped)
1 tablespoon
★Mentsuyu (3x concentrate)
1/2 tablespoon
★Water
1/2 tablespoon

Steps

1. Mince the shibazuke. It's best to slice each piece thinly rather than chopping it up finely This way the rolled omelette will look prettier.
2. Mix the pickled red shiso leaf and the ★ ingredients into the whisked eggs, and cook the tamagoyaki as usual.
3. Top: If you scatter the pickles over the surface of the egg before the final roll-up, the surface will be pink and pretty.

Story Behind this Recipe

I wanted to use up a lot of shibazuke pickles!