Tofu Hamburgers-like? Tamagoyaki for Bentos

1. 1

   Lightly drain the water from the tofu, rehydrate the hijiki seaweed in water, and remove the edamame from their pods.

2. 2

   (Cut them in half if you would like to make them easier to roll up).

3. 3

   Break up the drained tofu with a spoon until creamy.

4. 4

   It doesn't have to be perfect.

5. 5

   Add the egg, hijiki seaweed, edamame, and the ingredients.

6. 6

   Mix well, and make a rolled tamagoyaki as usual.

7. 7

   It is done .

8. 8

   The broth makes it juicy, and even if you only use 1 egg it's quite hearty!

* Per serving · 4 servings · Values may vary.

No additional tips available.