Scallion and Wakame Tamagoyaki

Name: Scallion and Wakame Tamagoyaki
Total time: 600 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 4 large eggs; 2 tablespoons dried wakame seaweed (about 6 grams); as needed Shredded carrot,; 3 scallions; 1 teaspoon sea salt; 1 teaspoon cornstarch

凱茜媽咪の廚房 @Kathy_kitchen

A family favorite, tamagoyaki is a classic home-cooked dish and a great addition to lunchboxes. You can make tamagoyaki in a regular skillet—no need for a special tamagoyaki pan. With a little practice, you'll get the hang of it. You can use a variety of ingredients you have at home to make this delicious dish. Adding wakame seaweed gives the tamagoyaki great color, aroma, and flavor, plus it's nutritious and budget-friendly. My family prefers a simple egg flavor, different from traditional Japanese tamagoyaki, and this version doesn't include sugar.

凱茜媽咪の廚房 @Kathy_kitchen

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Ingredients

10 minutes

Serves 4 servings

4large eggs
2 tablespoonsdried wakame seaweed (about 6 grams)
as neededShredded carrot,
3scallions
1 teaspoonsea salt
1 teaspooncornstarch

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Steps

10 minutes

1

Prepare 4 large eggs and 3 scallions. Wash and finely chop the scallions.
2

Crack the eggs into a bowl and beat them. Add 2 tablespoons of dried wakame seaweed directly to the eggs.
3

Add the chopped scallions and 1 teaspoon sea salt to the egg mixture. Finally, add 1 teaspoon cornstarch to help the eggs hold together. Mix all the ingredients well and get ready to cook.
4

Heat a nonstick skillet over medium heat. Add a little vegetable oil, or use a paper towel dipped in oil to coat the pan.
5

Use a ladle to pour some of the egg mixture into the pan, spreading it out to make a thin omelet.
6

When the egg is half-cooked, use a spatula to gently roll it up. Pour more egg mixture into the pan and continue rolling. Repeat this process.
7

Continue rolling the cooked egg with a spatula, then add more egg mixture and keep rolling.
8

As you cook and roll the eggs, you can add some shredded carrot to the roll for extra color.
9

Repeat this process until you have four layers of rolled egg.
10

The finished tamagoyaki with wakame and scallions will be thick and satisfying.
11

Slice the tamagoyaki and arrange it on a plate.
12

Enjoy this colorful, flavorful, and nutritious dish.
13

[Tips]
* Add a little shredded carrot for extra color. Fresh, easy-to-find ingredients can all be used in tamagoyaki.
* The cornstarch helps prevent the egg from tearing as you roll it.
* For a beautiful shape, you can use a sushi rolling mat to shape the cooked tamagoyaki, which will give it nice natural folds.