For Bentos: Chikuwa Fish Stick Tamagoyaki
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
For Bentos: Chikuwa Fish Stick Tamagoyaki
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
Open in Cookpad AppSteps
- 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.
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