Another attempt to make tamagoyaki, but with a different ingredient this time. Trying to get the crabstick to roll properly in the egg mass was challenging. You know how in regular tamagoyaki, we start with a little bit of scrambled eggs and then slowly create additional layers? I think if we are trying to add something large like crabmeat and want it to be right in the centre, it would be better to just start rolling and skip that first scrambled eggs step. Just a guess.
… And my tamagoyaki still ends up looking square.
I finally managed to finish off the cucumber that had been making frequent appearances in my bento and on this blog. This time, I tossed it with some white miso paste and sesame oil. This should be the last time we’ll be seeing Mr. Cucumber.
For dessert, I included a little bit of sweetened red beans. Somehow in my Chinese upbringing, I am reinforced with the idea that red beans are good for the female body. The original recipe is from my current favourite Japanese cookbook 基本の和食 – パート2. It involves mainly cooking dried red beans and then re-boiling them in water and lots of sugar until the beans are softened. The book suggests eating it with a little bit of (whipped) cream or with pineapples. I think it would also be nice with vanilla ice-cream. Of course, there is also green tea ice-cream…
(runs to the freezer)