Steps to Prepare Homemade Stir-fried Eggs and Wakame Seaweed with Chikuwa

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, stir-fried eggs and wakame seaweed with chikuwa. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Stir-fried Eggs and Wakame Seaweed with Chikuwa. 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.

Stir-fried Eggs and Wakame Seaweed with Chikuwa is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Stir-fried Eggs and Wakame Seaweed with Chikuwa is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have stir-fried eggs and wakame seaweed with chikuwa using 6 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Stir-fried Eggs and Wakame Seaweed with Chikuwa:

1. Get 2 Eggs
2. Make ready 2 Chikuwa
3. Take 2 tsp Chinese soup stock powder
4. Prepare Wakame seaweed
5. Prepare 1 heaped tablespoon Dried wakame seaweed
6. Prepare 1 ladleful Fresh wakame seaweed

Many people are familiar with the red seaweed because of the Nori, used for the Japanese sushi. Yup, despite the color, nori came from the red seaweed. Wakame and Konbu, often used in Japanese soups, comes from the brown seaweed - the most expensive of all seaweeds. Combine the sausage and cabbage with the beaten egg.

Steps to make Stir-fried Eggs and Wakame Seaweed with Chikuwa:

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.
8. "Sausages & Slightly Sweetened Scrambled Egg for Breakfast" - - https://cookpad.com/us/recipes/151154-sausages-slightly-sweetened-scrambled-egg-for-breakfast
9. "Okonomiyaki-style omelet with Chinese cabbage" - - https://cookpad.com/us/recipes/151331-okonomiyaki-style-chinese-cabbage-omelette

Wakame and Konbu, often used in Japanese soups, comes from the brown seaweed - the most expensive of all seaweeds. Combine the sausage and cabbage with the beaten egg. If the pieces of cabbage are too big, the mixture will be difficult to mix. Cook the omelette in a frying pan that has been greased with a thin layer of oil. Allow the omelette to cook slowly without interfering.

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