Delicious Chigusa-yaki, Thick Tamagoyaki For Obento Recipe

Bac to School Recipes also Fall Delicious, fresh and tasty Recipes.

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Chigusa-yaki, Thick Tamagoyaki For Obento. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Chigusa-yaki, Thick Tamagoyaki For Obento as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an easy and tasty dinner try this Chigusa-yaki, Thick Tamagoyaki For Obento recipe. This Chigusa-yaki, Thick Tamagoyaki For Obento make for a tasty summer dinner that you can make it easy. The Chigusa-yaki, Thick Tamagoyaki For Obento recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Chigusa-yaki, Thick Tamagoyaki For Obento recipe.

Chigusa-yaki, Thick Tamagoyaki For Obento.

Chigusa-yaki, Thick Tamagoyaki For Obento Before preparing the dish, we have done some research on how to make Chigusa-yaki, Thick Tamagoyaki For Obento easily with perfect taste. You can cook Chigusa-yaki, Thick Tamagoyaki For Obento using 7 ingredients and 5 steps. Here is how you cook that.

Perfect Chigusa-yaki, Thick Tamagoyaki For Obento Recipe Ingredients

  1. Prepare 6 of Eggs.
  2. Prepare 1/3 of Carrot.
  3. It's 6 of Frozen green beans or mitsuba.
  4. It's 3 tbsp of Dried hijiki.
  5. It's 50 ml of ★Water.
  6. Prepare 1 1/2 tbsp of ★ Shiro-dashi.
  7. You need 1 1/2 tbsp of ★Sugar.

How to make Chigusa-yaki, Thick Tamagoyaki For Obento step by step

  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..