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Salmon Pink Tamagoyaki Made with Leftover Sakura Denbu

Salmon Pink Tamagoyaki Made with Leftover Sakura Denbu

This tamagoyaki is made using leftover "denbu", which is used to scatter on top of chirashi sushi. It's made of fish and sugar, so it goes well with eggs.
This dish is 141 kcalories total.

Ingredients: 1 serving

Egg
1
Denbu (sweetened semi-dried fish flakes)
2 teaspoons
Olive oil
a little

Steps

1. Whisk the eggs.
2. Stir in the denbu.
3. To make the tamagoyaki: Fry the tamagoyaki in a heated frying pan coated in olive oil.
4. To make usuyaki tamago: Heat a large frying pan coated in olive oil, pour in the batter, then, when it browns, pick the egg crepe from one side and flip it over using chopsticks. Turn off the heat, and fry in the residual heat.

Story Behind this Recipe

My boyfried said that he wanted to eat pink sakura-colored denbu in his chirashi sushi... And of course I had some left over.
My tamagoyaki are sweet, so I added it in.

I don't like putting artificial coloring into my body.