"Scrambled eggs with shirasu and seaweed" recipe! Shirasu with sardine egg and whitebait flavor with seaweed

Introducing the recipe for "scrambled eggs with shirasu and nori", which is finished in Japanese style with shirasu and nori. The mellow texture and gentle taste are perfect for breakfast.

Shirasu and seaweed scrambled eggs

Ingredients (for 2 people)

2 eggs shirasu 30g (1.06oz)
1/2 nori seaweed, white mirin, 1 teaspoon
2 teaspoons of olive oil

How to make scrambled eggs with shirasu and seaweed

Break the egg into a bowl, add shirasu, whitebait, and mirin and mix. Cut the seaweed into pieces of appropriate size.



Heat the olive oil in a frying pan and pour the contents of the bowl.


Cook over low heat while stirring with a spatula, and when it hardens to a half-boiled state, sprinkle with seaweed and mix.


Remove from the frying pan to the desired hardness and transfer to a plate to complete.

What is the taste of scrambled eggs with shirasu and seaweed?

The texture of the thick egg is combined with the umami of whitebait and shirasu, giving it a savory taste. Mirin adds a slightly gentle sweetness. Nori is an accent of flavor and texture. A Japanese-style scrambled egg that goes well with bread and rice.