For Bentos: Tamagoyaki with Tuna and Chikuwa Fish Paste Sticks

• 1 can Canned tuna
• 1 tsp Soy sauce
• 4 stick Chikuwa
• 4 leaves Shiso leaves
• 4 Eggs
• 1 Vegetable oil

1. Lightly drain the oil/ soup broth from the canned tuna.
2. Then, mix it with soy sauce.
3. Slit open one side of the chikuwa and stuff in the tuna from step 1 wrapped in a shiso leaf.
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. Place the chikuwa from step 2 on top, and wrap it up.
6. Add in more of the egg mixture, and wrap it up again.
7. Once it has cooled, cut it with a knife.
8. First, cut it in half, and the cut it diagonally.
9. (Each stick is cut into fourths).

tuna, soy sauce, chikuwa, leaves, eggs, vegetable oil

Taken from cookpad.com/us/recipes/169029-for-bentos-tamagoyaki-with-tuna-and-chikuwa-fish-paste-sticks (may not work)