Recipe of Award-winning Salmon Pink Tamagoyaki Made with Leftover Sakura Denbu

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The ingredients needed to make Salmon Pink Tamagoyaki Made with Leftover Sakura Denbu:

1. Get 1 Egg
2. Get 2 tsp Denbu (sweetened semi-dried fish flakes)
3. Make ready 1 dash Olive oil

It may not be as nice looking as the one made in the special pan at first and you may need to do some trimming, but you can get the similar result after getting more practice. Also, if an egg layer sticks to. Sakura Denbu is a processed product using. Do you know Japanese Sakura Denbu?

Steps to make Salmon Pink Tamagoyaki Made with Leftover Sakura Denbu:

1. Whisk the eggs.
2. Stir in the denbu.
3. To make the tamagoyaki: Fry the tamagoyaki in a heated frying pan coated in olive oil.
4. To make usuyaki tamago: Heat a large frying pan coated in olive oil, pour in the batter, then, when it browns, pick the egg crepe from one side and flip it over using chopsticks. Turn off the heat, and fry in the residual heat.

Sakura Denbu is a processed product using. Do you know Japanese Sakura Denbu? Sakura Denbu is a processed product using fish and meat, it is a kind of Tsukudani. Our delicate Sakura-Full Maki was made with Japanese White Rice that's coated with Pink Sakura Powder (Sakura Denbu), and the delicious ingredients inside consists of Traditional Nori, Kani Stick, Tamagoyaki, Tempura Enoki Mushroom, Shredded Cheese, Shredded Cucumber, Smoked Salmon. Heat a tamagoyaki pan at over medium heat.

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