Easiest Way to Prepare Any-night-of-the-week Stir-fried Eggs and Wakame Seaweed with Chikuwa
Hello everybody, it's John, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Easiest Way to Make Any-night-of-the-week Stir-fried Eggs and Wakame Seaweed with Chikuwa. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Stir-fried Eggs and Wakame Seaweed with Chikuwa, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stir-fried Eggs and Wakame Seaweed with Chikuwa delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Stir-fried Eggs and Wakame Seaweed with Chikuwa is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few components. You can cook Stir-fried Eggs and Wakame Seaweed with Chikuwa using 6 ingredients and 9 steps. Here is how you cook it.
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.
Chikuwa and wakame seaweed give a good flavour to this dish. Drizzle soy sauce or mentsuyu on top before serving.
Stir up the egg mixture when the edges start to set. Otherwise it will lose the nice yellow colour of the eggs and the result will turn out messy. Recipe by Shijimi24
Ingredients and spices that need to be Make ready to make Stir-fried Eggs and Wakame Seaweed with Chikuwa:
- 2 Eggs
- 2 Chikuwa
- 2 tsp Chinese soup stock powder
- Wakame seaweed
- 1 heaped tablespoon Dried wakame seaweed
- 1 ladleful Fresh wakame seaweed
Instructions to make Stir-fried Eggs and Wakame Seaweed with Chikuwa
- For dried wakame seaweed, soak in hot water for 1 minute to rehydrate. Squeeze out any excess water.
- For fresh wakame seaweed, briefly dunk in hot water and drain well. Cut into bite sizes.
- Combine the beaten eggs and Chinese soup stock powder. Stir in the prepared wakame seaweed.
- 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.
- Once the edges start to set, stir the mixture as if preparing scrambled eggs.
- 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.
- 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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