For Bentos: Fish Sausage and Ao-Nori Seaweed Tamagoyaki

1. 1

   Chop up the fish sausage roughly.

2. 2

   Mix everything together except for the oil.

3. 3

   Spread some oil in a small tamagoyaki pan.

4. 4

   Pour in the egg, let it cook and then roll it up.

5. 5

   Here's how it looks rolled up.

6. 6

   Let it cool a bit before cutting.

7. 7

   (It's easy to cut.)

8. 8

   Made this with just 1 egg.

9. 9

   I got 3 slices out of it.

10. 10

    The top photo shows a 2-egg tamagoyaki.

11. 11

    I used twice the amount of flavoring ingredients.

* Per serving · 4 servings · Values may vary.

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