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For Bentos: Tamagoyaki with Tuna and Chikuwa Fish Paste Sticks

For Bentos: Tamagoyaki  with Tuna and Chikuwa Fish Paste Sticks

I made a filled tamagoyaki (rolled omelette) using canned tuna and chikuwa fish paste sticks. The shiso leaves are for the accent.

Ingredients: 3-4 people

Canned tuna
1 can (80g)
Soy sauce
1 teaspoon
Chikuwa
4 sticks (100g)
Shiso leaves
4 leaves
Eggs
4
Vegetable oil
as needed

Steps

1. Lightly drain the oil/ soup broth from the canned tuna. Then, mix it with soy sauce.
2. Slit open one side of the chikuwa and stuff in the tuna from step 1 wrapped in a shiso leaf.
3. Thoroughly whisk the eggs, lightly coat a pan with oil, and pour in the egg mixture just as if you were making usuyaki tamago.
4. Place the chikuwa from step 2 on top, and wrap it up. Add in more of the egg mixture, and wrap it up again.
5. Once it has cooled, cut it with a knife. First, cut it in half, and the cut it diagonally. (Each stick is cut into fourths).

Story Behind this Recipe

This is a tamagoyaki with a twist . It is filling, and colorful.