Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, tricolored quail eggs for hanami bentos. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Tricolored Quail Eggs for Hanami Bentos is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Tricolored Quail Eggs for Hanami Bentos is something that I’ve loved my whole life. They’re fine and they look fantastic.
Scroll down for the written tutorial ! Hi everyone ! Today I'm adding a video to our Bento Basics series ! In this one, I'll be showing you how to make.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook tricolored quail eggs for hanami bentos using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Tricolored Quail Eggs for Hanami Bentos:
- Make ready 12 Quail eggs
- Take 2 sachets ☆Colorful furikake rice sprinkles (spinach flavor)
- Prepare 1 dash ☆Salt & pepper mix
- Make ready 2 sachets ☆Colorful furikake rice sprinkles (tarako flavor)
- Take 1 tsp + 1 tsp ☆Water
My children loved this when they were younger! Sanshoku bento is a lovely looking rice dish with three toppings - seasoned beef mince, egg and peas. Make yours and serve Great for Hanami (Cherry Blossom Viewing) Tri-Colour Dango (Sweet Mochi) for your family or friends. · This Hanami Dango recipe is easy to follow and requires minimal ingredients. Chewy and tender with the perfect amount of sweetness!
Instructions to make Tricolored Quail Eggs for Hanami Bentos:
- Put 4 quail eggs in one plastic bag, and 4 in another. To one bag add some colorful brand furikake (spinach flavor), water and smoked salt & pepper mix. Add some Colorful brand furikake (tarako flavor) to the other bag with water and smoked salt & pepper mix. Let the eggs marinate overnight.
- After marinating the quail eggs from 1/2 to 1 day, wipe them dry with a paper towel and skewer the eggs onto toothpicks, 3 colors per toothpick as shown here. The photo shows eggs that have been marinated for one full day.
- This is the colorful rice seasoning that I used.
- This is the hanami bento I made in 2012.
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