Stir-fried Eggs and Wakame Seaweed with Chikuwa

Name: Stir-fried Eggs and Wakame Seaweed with Chikuwa
Yield: 2 servings
Cuisine: American
Ingredients: 2 Eggs; 2 Chikuwa; 2 tsp Chinese soup stock powder; 1 heaped tablespoon Dried wakame seaweed; 1 ladleful Fresh wakame seaweed

cookpad.japan @cookpad_jp

I used dried wakame seaweed and ended up with too much after rehydrating it.
If you have any leftover wakame seaweed after making salad or soup, give this a try.

Chikuwa and wakame seaweed give a good flavour to this dish. Drizzle soy sauce or mentsuyu on top before serving.

Stir up the egg mixture when the edges start to set. Otherwise it will lose the nice yellow colour of the eggs and the result will turn out messy. Recipe by Shijimi24

I used dried wakame seaweed and ended up with too much after rehydrating it.
If you have any leftover wakame seaweed after making salad or soup, give this a try.

Chikuwa and wakame seaweed give a good flavour to this dish. Drizzle soy sauce or mentsuyu on top before serving.

Stir up the egg mixture when the edges start to set. Otherwise it will lose the nice yellow colour of the eggs and the result will turn out messy. Recipe by Shijimi24

cookpad.japan @cookpad_jp

I used dried wakame seaweed and ended up with too much after rehydrating it.
If you have any leftover wakame seaweed after making salad or soup, give this a try.

Chikuwa and wakame seaweed give a good flavour to this dish. Drizzle soy sauce or mentsuyu on top before serving.

Stir up the egg mixture when the edges start to set. Otherwise it will lose the nice yellow colour of the eggs and the result will turn out messy. Recipe by Shijimi24

I used dried wakame seaweed and ended up with too much after rehydrating it.
If you have any leftover wakame seaweed after making salad or soup, give this a try.

Chikuwa and wakame seaweed give a good flavour to this dish. Drizzle soy sauce or mentsuyu on top before serving.

Stir up the egg mixture when the edges start to set. Otherwise it will lose the nice yellow colour of the eggs and the result will turn out messy. Recipe by Shijimi24

Saved

Ingredients

2 servings

2Eggs
2Chikuwa
2 tspChinese soup stock powder
Wakame seaweed
1heaped tablespoon Dried wakame seaweed
1ladleful Fresh wakame seaweed

Saved

Steps

1

For dried wakame seaweed, soak in hot water for 1 minute to rehydrate. Squeeze out any excess water.
2

For fresh wakame seaweed, briefly dunk in hot water and drain well. Cut into bite sizes.
3

Combine the beaten eggs and Chinese soup stock powder. Stir in the prepared wakame seaweed.
4

Diagonally slice chikuwa and fry in the oil. Use sesame oil, if available. Add the egg mixture and cook until the edges of the egg mixture start to set.
5

Once the edges start to set, stir the mixture as if preparing scrambled eggs.
6

Briskly stir up the egg mixture from the bottom of the pan. If you stir too much, the eggy pieces will become smaller and the result won't look nice.
7

Briskly stir the egg mixture as if making a large amount of scrambled eggs and they should retain a good yellow colour.
8

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