Hijiki Seaweed Omelet

Fried eggs, seaweed and onions. Perfection.

Cooking time

15 minutes

Calories

126kcal

Sodium

0.4g

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Rinse and soak the hijiki for 5-6 min. in water, remove and dry.
Slice the spring onion into small pieces.
Beat the egg. Add in (1), (2), (A) and mix well.
Spread some cooking oil in a fry pan and pour in (3). Fry while occasionally stirring in large sweeps. Finish by collecting all in one corner or side of the fry pan. Remove and slice into pieces.

Cooking Basics

Japanese long onion - finely chopped

Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.

Eggs - beating

When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.

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