For Bentos: Tamagoyaki with Tuna and Chikuwa Fish Paste Sticks

1. 1

   Lightly drain the oil/ soup broth from the canned tuna.

2. 2

   Then, mix it with soy sauce.

3. 3

   Slit open one side of the chikuwa and stuff in the tuna from step 1 wrapped in a shiso leaf.

4. 4

   Thoroughly whisk the eggs, lightly coat a pan with oil, and pour in the egg mixture just as if you were making usuyaki tamago.

5. 5

   Place the chikuwa from step 2 on top, and wrap it up.

6. 6

   Add in more of the egg mixture, and wrap it up again.

7. 7

   Once it has cooled, cut it with a knife.

8. 8

   First, cut it in half, and the cut it diagonally.

9. 9

   (Each stick is cut into fourths).

* Per serving · 4 servings · Values may vary.

No additional tips available.