How about some cute nishiki tamago for your osechi or bento? It's easy to shape it into a pouch for a fun appearance and a delicious taste.
I make this every year for osechi. Nishiki tamago is always one of the basic recipes I make.
There is more egg white than there is yolk, so adjust the amounts when you are making this.How the eggs are boiled is the deciding factor on how this will turn out, so be careful not to over-boil or soft boil them.Remove the plastic wrap after cooling.
Enjoy Japanese food around the world.