Step-by-Step Guide to Prepare Any-night-of-the-week For Bentos: Chikuwa Fish Stick Tamagoyaki

Hey everyone, hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Make Award-winning For Bentos: Chikuwa Fish Stick Tamagoyaki. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from For Bentos: Chikuwa Fish Stick Tamagoyaki, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare For Bentos: Chikuwa Fish Stick Tamagoyaki delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make For Bentos: Chikuwa Fish Stick Tamagoyaki is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook For Bentos: Chikuwa Fish Stick Tamagoyaki using 6 ingredients and 8 steps. Here is how you cook that.

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

Ingredients and spices that need to be Take to make For Bentos: Chikuwa Fish Stick Tamagoyaki:

1. 1 Chikuwa
2. 3 pods Green beans
3. 1 Eggs
4. 1 tsp Shiro-dashi
5. 1 tsp Mirin
6. 1 tsp Water

Instructions to make to make For Bentos: Chikuwa Fish Stick Tamagoyaki

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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