Chigusa-yaki, Thick Tamagoyaki For Obento

Chigusa-yaki, Thick Tamagoyaki For Obento

It's good even when cold, so it's perfect for bento boxes. This is a thick and filling tamagoyaki.

Ingredients: 4 servings

Frozen green beans or mitsuba
Dried hijiki
3 tablespoons
50 ml
★ Shiro-dashi
1.5 tablespoons
1.5 tablespoons


1. Rehydrate the hijiki. Finely chop the carrot, and slice the green beans to 5 mm pieces.
2. Beat the eggs in a bowl, and add the ingredients from Step 1, along with the ★ ingredients. Mix well.
3. Put the oil in a heated tamagoyaki pan, and pour in the mixture from Step 2. Mix it around with chopsticks. Once it is half-cooked, turn down the heat to low, and continue to cook with the lid on.
4. Place a plate over the tamagoyaki pan and flip it over. Place back into the pan to cook the other side well.
5. Cut into your desired size.

Story Behind this Recipe

I modified a recipe I saw in a recipe book. Sweet Thick Yamagoyaki Recipe ID: 1720392.