A Special Tamagoyaki with Scallops and Crabsticks

1. 1

   If the scallops are baby scallops, leave them as-is, if they are large scallops, then cut into fourths, and season.

2. 2

   Mix the ingredients together.

3. 3

   Add butter to a non-stick pan, saute the scallops, imitation crab, and spinach, add the egg mixture after it has cooked through, cover with a lid, and cook until well-done over a low heat for 5~10 minutes, and it is done once both sides harden.

* Per serving · 4 servings · Values may vary.

No additional tips available.