Salmon Pink Tamagoyaki Made with Leftover Sakura Denbu

• 1 Egg
• 2 tsp Denbu (sweetened semi-dried fish flakes)
• 1 dash Olive oil

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.
5. Turn off the heat, and fry in the residual heat.

egg, denbu, olive oil

Taken from cookpad.com/us/recipes/151566-salmon-pink-tamagoyaki-made-with-leftover-sakura-denbu (may not work)