Tamagoyaki with Shio Kombu and Green Onion

Name: Tamagoyaki with Shio Kombu and Green Onion
Yield: Makes 5 to 6 pieces
Ingredients: 2 large eggs; 1 pinch shio kombu (salted kelp); 1 pinch bonito flakes; About 1 1/4 inches (3 cm) green onion; 2-3 teaspoons oil

annnnn @an02

This tamagoyaki is delicious with the savory flavors of shio kombu and bonito flakes.

On April 14, 2010, this recipe became popular with over 100 people making it. Thank you so much!

Recipe background:
I tried mixing all my favorite ingredients and cooking them together.

This tamagoyaki is delicious with the savory flavors of shio kombu and bonito flakes.

On April 14, 2010, this recipe became popular with over 100 people making it. Thank you so much!

Recipe background:
I tried mixing all my favorite ingredients and cooking them together.

annnnn @an02

This tamagoyaki is delicious with the savory flavors of shio kombu and bonito flakes.

On April 14, 2010, this recipe became popular with over 100 people making it. Thank you so much!

Recipe background:
I tried mixing all my favorite ingredients and cooking them together.

This tamagoyaki is delicious with the savory flavors of shio kombu and bonito flakes.

On April 14, 2010, this recipe became popular with over 100 people making it. Thank you so much!

Recipe background:
I tried mixing all my favorite ingredients and cooking them together.

Saved

Ingredients

Makes 5 to 6 pieces

2large eggs
1 pinchshio kombu (salted kelp)
1 pinchbonito flakes
About 1 1/4 inches (3 cm) green onion
2-3 teaspoonsoil

Saved

Steps

1

Here are the ingredients. Finely chop the green onion. In a bowl, combine all the ingredients except the oil and mix well.
2

Heat the oil in a tamagoyaki (rectangular omelet) pan. Pour in the egg mixture in 2 to 3 batches, cooking each layer before adding the next.
3

Once cooked, wrap the tamagoyaki in a paper towel to shape it and let it cool. This helps absorb any excess oil.
4

Cut into 5 to 6 pieces.
5

This is also great as a lunchbox side dish!
6

★ Ume (pickled plum) version ★
(Recipe ID:19301447)