For Bentos: Chikuwa Fish Stick Tamagoyaki

Name: For Bentos: Chikuwa Fish Stick Tamagoyaki
Yield: 2 servings
Cuisine: American
Ingredients: 1 Chikuwa; 3 pods Green beans; 1 Eggs; 1 tsp Shiro-dashi; 1 tsp Mirin; 1 tsp Water

cookpad.japan @cookpad_jp

I had wrapped imitation crab sticks in tamagoyaki before, so I figured I might as well try doing the same with chikuwa. When I stuffed green beans into the chikuwa, the tamagoyaki became bright and colorful too!

You use the chikuwa for support when wrapping, so you can wrap them up pretty nicely.
I hate sweet tamagoyaki...so I use white dashi stock to season the egg instead. For bentos for 2 people. Recipe by Gissele

cookpad.japan @cookpad_jp

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Ingredients

2 servings

1Chikuwa
3pods Green beans
1Eggs
1 tspShiro-dashi
1 tspMirin
1 tspWater

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Steps

1

Boil the green beans in salt water for 1 minute. Make sure to defrost them first if they are frozen green beans. Whisk 1 egg, and mix in 1 tablespoon each of the white dashi stock, and mirin.
2

Stuff the 3 green beans into the chikuwa.
3

Add half of the egg mixture to a preheated tamagoyaki pan coated with oil, and place the chikuwa on top.
4

Use a spatula to roll it up, place the overlap towards the bottom, and cook it through.
5

Add in the remaining egg mixture, and wrap it up again. Shape it as you lightly roll it over.
6

Done!
7

You can put it into a plastic container and store it in the freezer to use as side dishes later.
8

Here I didn't have green beans, so I used frozen green peas to stuff in the chikuwa holes.