scrambled eggs with kobucha & cheese
- Serves: 2
- Calories: 235 kcal
- Total Time: 5 m
- Japanese: Kobucha to chīzu no iri-tamago
- 4 eggs
- 2 teaspoons kobucha (powdered sea tangle)
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon olive oil
Beat the eggs, and mix with the kobucha (powdered sea tangle) and cheese in a bowl.
Heat the olive oil in a frying pan. Add the egg mixture.
Stir-fry until done.
This scrambled eggs recipe uses no salt because kobucha includes salt and also umami (savory taste). The unusual combination of kobucha, cheese and eggs gives this dish a rich flavor.
Japanese foods recipes