A picture of For Bentos! Spring-Colored Tamagoyaki using Shibazuke Pickles.

For Bentos! Spring-Colored Tamagoyaki using Shibazuke Pickles

cookpad.japan @cookpad_jp

I wanted to use up a lot of shibazuke pickles!

Shown above is a tamagoyaki made using 2 eggs (the rest of the ingredients have been doubled). Add water to mentsuyu noodle sauce if necessary and adjust the amount to your tastes! Recipe by Marrietty

I wanted to use up a lot of shibazuke pickles!

Shown above is a tamagoyaki made using 2 eggs (the rest of the ingredients have been doubled). Add water to mentsuyu noodle sauce if necessary and adjust the amount to your tastes! Recipe by Marrietty

For Bentos! Spring-Colored Tamagoyaki using Shibazuke Pickles

cookpad.japan @cookpad_jp

I wanted to use up a lot of shibazuke pickles!

Shown above is a tamagoyaki made using 2 eggs (the rest of the ingredients have been doubled). Add water to mentsuyu noodle sauce if necessary and adjust the amount to your tastes! Recipe by Marrietty

I wanted to use up a lot of shibazuke pickles!

Shown above is a tamagoyaki made using 2 eggs (the rest of the ingredients have been doubled). Add water to mentsuyu noodle sauce if necessary and adjust the amount to your tastes! Recipe by Marrietty

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Ingredients

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

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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.

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Cooksnaps

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cookpad.japan @cookpad_jp

on September 29, 2013 22:57

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