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.
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.
The photo is bright, but when its done, it has a more tea-like color.
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.
The 1.5 g is the weight of the teabag that I used. First, use the burdock root tea to prepare miso soup, then after that, you could use the tea leaves in the tamagoyaki--using the burdock root to its fullest.