Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, tricolored quail eggs for hanami bentos. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Tricolored Quail Eggs for Hanami Bentos is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Tricolored Quail Eggs for Hanami Bentos is something that I have loved my entire life.
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 must prepare a few ingredients. You can have tricolored quail eggs for hanami bentos using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Tricolored Quail Eggs for Hanami Bentos:
- Get 12 Quail eggs
- Make ready 2 sachets ☆Colorful furikake rice sprinkles (spinach flavor)
- Prepare 1 dash ☆Salt & pepper mix
- Take 2 sachets ☆Colorful furikake rice sprinkles (tarako flavor)
- Prepare 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!
Steps 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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