For Bentos: Tamagoyaki with Tuna and Chikuwa Fish Paste Sticks

Name: For Bentos: Tamagoyaki with Tuna and Chikuwa Fish Paste Sticks
Yield: 3 servings
Cuisine: American
Ingredients: 1 can Canned tuna; 1 tsp Soy sauce; 4 stick Chikuwa; 4 leaves Shiso leaves; 4 Eggs; 1 Vegetable oil

cookpad.japan @cookpad_jp

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

When cutting, shiso leaves are a bit hard to cut, so please use a knife that cuts well and slice into the omelette as hard as you can! For 3-4 people. Recipe by Mayumi

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

When cutting, shiso leaves are a bit hard to cut, so please use a knife that cuts well and slice into the omelette as hard as you can! For 3-4 people. Recipe by Mayumi

cookpad.japan @cookpad_jp

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

When cutting, shiso leaves are a bit hard to cut, so please use a knife that cuts well and slice into the omelette as hard as you can! For 3-4 people. Recipe by Mayumi

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

When cutting, shiso leaves are a bit hard to cut, so please use a knife that cuts well and slice into the omelette as hard as you can! For 3-4 people. Recipe by Mayumi

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Ingredients

3 servings

1 canCanned tuna
1 tspSoy sauce
4 stickChikuwa
4leaves Shiso leaves
4Eggs
1Vegetable oil

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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).