Chigusa-yaki, Thick Tamagoyaki For Obento

1. 1

   Rehydrate the hijiki.

2. 2

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

3. 3

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

4. 4

   Mix well.

5. 5

   Put the oil in a heated tamagoyaki pan, and pour in the mixture from Step 2.

6. 6

   Mix it around with chopsticks.

7. 7

   Once it is half-cooked, turn down the heat to low, and continue to cook with the lid on.

8. 8

   Place a plate over the tamagoyaki pan and flip it over.

9. 9

   Place back into the pan to cook the other side well.

10. 10

    Cut into your desired size.

* Per serving · 4 servings · Values may vary.

No additional tips available.