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Shungiku and Sakura Shrimp Tamagoyaki

Costo $5, salva $8

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porzioni
  • $5

INGREDIENTI

  • Main Ingredients

    • 🥚 3 eggs
    • 1/4 bag shungiku (chrysanthemum greens)
    • 2 tbsp sakura shrimp
    • 1 tsp salad oil

  • Seasonings

    • 🧂 1/4 tsp salt
    • 1 tsp soy sauce
    • 1/3 tsp Japanese dashi granules
    • 💧 1 tbsp water

PASSI

1

Boil water in a pot, add shungiku, blanch briefly, then rinse under cold water and drain.

2

Cut the shungiku into 1 cm-wide pieces.

3

In a bowl, crack the eggs and mix well. Add shungiku, sakura shrimp, and seasonings (salt, soy sauce, dashi granules, water) to create the egg mixture.

4

Heat a tamagoyaki pan with salad oil spread evenly. Pour 1/3 of the egg mixture into the pan, cook until slightly set, then roll from one edge. Repeat this process two more times. Slice into bite-sized pieces.

NUTRIENTI

Per 1 porzione

🔥

150

Calorie

  • 12g
    Proteine
  • 3g
    Carboidrati
  • 10g
    Grassi

💡 Suggerimenti

You can substitute sakura shrimp with canned tuna for a different flavor.Serve with soy sauce or a light dipping sauce for added taste.Use fresh shungiku for the best flavor and texture.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.