Chigusa-yaki, Thick Tamagoyaki For Obento

Name: Chigusa-yaki, Thick Tamagoyaki For Obento
Yield: 4 servings
Cuisine: American
Ingredients: 6 Eggs; 1/3 Carrot; 6 Frozen green beans or mitsuba; 3 tbsp Dried hijiki; 50 ml ★Water; 1 1/2 tbsp ★ Shiro-dashi; 1 1/2 tbsp ★Sugar

cookpad.japan @cookpad_jp

I modified a recipe I saw in a recipe book. Sweet Thick Yamagoyaki.

I haven't used much sugar because it becomes easier to burn. This can also be cooked in the oven. Recipe by Yuuyuu0221

I modified a recipe I saw in a recipe book. Sweet Thick Yamagoyaki.

I haven't used much sugar because it becomes easier to burn. This can also be cooked in the oven. Recipe by Yuuyuu0221

cookpad.japan @cookpad_jp

I modified a recipe I saw in a recipe book. Sweet Thick Yamagoyaki.

I haven't used much sugar because it becomes easier to burn. This can also be cooked in the oven. Recipe by Yuuyuu0221

I modified a recipe I saw in a recipe book. Sweet Thick Yamagoyaki.

I haven't used much sugar because it becomes easier to burn. This can also be cooked in the oven. Recipe by Yuuyuu0221

Saved

Ingredients

4 servings

6Eggs
1/3Carrot
6Frozen green beans or mitsuba
3 tbspDried hijiki
50 ml★Water
1 1/2 tbsp★ Shiro-dashi
1 1/2 tbsp★Sugar

Saved

Steps

1

Rehydrate the hijiki. Finely chop the carrot, and slice the green beans to 5 mm pieces.
2

Beat the eggs in a bowl, and add the ingredients from Step 1, along with the ★ ingredients. Mix well.
3

Put the oil in a heated tamagoyaki pan, and pour in the mixture from Step 2. Mix it around with chopsticks. Once it is half-cooked, turn down the heat to low, and continue to cook with the lid on.
4

Place a plate over the tamagoyaki pan and flip it over. Place back into the pan to cook the other side well.
5

Cut into your desired size.