Tamagoyaki Made With Burdock Root Tea

Tamagoyaki Made With Burdock Root Tea

Instead of throwing away burdock root tea, why not reuse it?
The burdock root is finely chopped, so it combines well with the tamagoyaki.
Adding cheese tones it to a mild flavor.

Ingredients: 2 servings

Burdock root tea
1 bag (1.5 g)
Burdock root tea (※)
2 teaspoons
●Melting cheese (for pizza)
20 g
●Dashi stock granules
1 teaspoon
1 tablespoon
●Soy sauce
1 teaspoon
a pinch


1. Brew the tea to prepare the burdock root tea. Then, mix 2 teaspoons of the tea with the beaten eggs. Cut the bag open and add the finely chopped burdock root.
2. Add the ● ingredients to the egg mixture from Step 1. Grease an egg pan with oil, and cook the egg mixture, adding it to the pan in a total of three separate batches.
3. The photo is bright, but when its done, it has a more tea-like color.
4. Don't worry about the texture of the tea leaves! This tamagoyaki is rich in fiber.

Story Behind this Recipe

Burdock root tea is basically finely chopped burdock, right? I didn't want to be wasteful, so I added them to my tamagoyaki.
I tore the tea bag open and there was finely chopped burdock root inside. I figured "I could use this!" I was worried that it might be bitter, so I added a bit of mild, aromatic cheese.