Stir-fried Eggs and Wakame Seaweed with Chikuwa

Stir-fried Eggs and Wakame Seaweed with Chikuwa

Use seasonal wakame seaweed to make a stir-fry with eggs! You can also use dried wakame seaweed.
When get tired of wakame seaweed in vinegar sauce or wakame seaweed miso soup, give this dish a try.

Ingredients: 2 servings

Chinese soup stock powder
2 teaspoons
Wakame seaweed
Dried wakame seaweed
1 heaped tablespoon
Fresh wakame seaweed
1 ladleful


1. For dried wakame seaweed, soak in hot water for 1 minute to rehydrate. Squeeze out any excess water.
2. For fresh wakame seaweed, briefly dunk in hot water and drain well. Cut into bite sizes.
3. Combine the beaten eggs and Chinese soup stock powder. Stir in the prepared wakame seaweed.
4. Diagonally slice chikuwa and fry in the oil. Use sesame oil, if available. Add the egg mixture and cook until the edges of the egg mixture start to set.
5. Once the edges start to set, stir the mixture as if preparing scrambled eggs.
6. Briskly stir up the egg mixture from the bottom of the pan. If you stir too much, the eggy pieces will become smaller and the result won't look nice.
7. Briskly stir the egg mixture as if making a large amount of scrambled eggs and they should retain a good yellow colour.
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Story Behind this Recipe

I used dried wakame seaweed and ended up with too much after rehydrating it.
If you have any leftover wakame seaweed after making salad or soup, give this a try.