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Scrambled eggs with hijiki

By torakris
June 21, 2004 in RecipeGullet

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Posted June 21, 2004

Scrambled eggs with hijiki

Serves 2 as Side.

This can be made like scrambled eggs or it can be made into an omelet, in which case it is wonderful sliced and put into a bento (boxed lunch).

If you don't have tsuyu (preferably the 2 bai type) season it with a little salt, sugar and soy.

Mix the eggs, hijiki and tsuyu in a small bowl. Heat the oil in a frypan and add the eggs cooking as you would for scramble eggs or an omelet.

In the omelet form it can be prepared ahead of time and served cold or at room temperature.

Keywords: Easy, Japanese

( RG1082 )

Kristin Wagner, aka "torakris"