Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, for bentos! spring-colored tamagoyaki using shibazuke pickles. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
For Bentos! Spring-Colored Tamagoyaki using Shibazuke Pickles is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. For Bentos! Spring-Colored Tamagoyaki using Shibazuke Pickles is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have for bentos! spring-colored tamagoyaki using shibazuke pickles using 4 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make For Bentos! Spring-Colored Tamagoyaki using Shibazuke Pickles:
- Get 1 Egg
- Get 1 tbsp Store-bought shibazuke (choped)
- Make ready 1/2 tbsp ★Mentsuyu (3x concentrate)
- Prepare 1/2 tbsp ★Water
Instructions to make For Bentos! Spring-Colored Tamagoyaki using Shibazuke Pickles:
- 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.
- Mix the pickled red shiso leaf and the ★ ingredients into the whisked eggs, and cook the tamagoyaki as usual.
- 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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