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scrambled eggs with kobucha & cheese

Name: Scrambled Eggs with Kobucha & Cheese
Cook time: 5 min
Total time: 5 min
Yield: 2
Cuisine: Japanese
Ingredients: 4 eggs; 2 teaspoons kobucha (powdered sea tangle); 1 tablespoon grated Parmesan cheese; 1 tablespoon olive oil

Serves: 2
Calories: 235 kcal
Total Time: 5 m
Japanese: Kobucha to chīzu no iri-tamago

metric
u.s.

ingredients:

4 eggs
2 teaspoons kobucha (powdered sea tangle)
1 tablespoon grated Parmesan cheese
1 tablespoon olive oil

step 1:

Beat the eggs, and mix with the kobucha (powdered sea tangle) and cheese in a bowl.

step 2:

Heat the olive oil in a frying pan. Add the egg mixture.

step 3:

Stir-fry until done.

comment:

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 Food Lovers' Comments

Int'l. recipes with a Japanese twist