"Taiwan style thick roasted egg" recipe! Plump double-sided roasted dried daikon and sakura shrimp eggs

Introducing the "Taiwan-style thick roasted egg" recipe. A large-sized tamagoyaki that is fluffy baked in a frying pan. The savory flavor of sesame oil and the flavor of sakura shrimp are addictive!

Taiwanese-style thick roasted egg

material

Click here for what to prepare.

3 eggs, dried daikon 15g (0.53oz)
Sakura shrimp 7-8g (0.28oz)
Long onion 10 cm Salt and pepper Appropriate amount Sesame oil Appropriate amount

How to make

After washing the dried daikon, soak it in water for about 10 minutes and squeeze it out.


Cut the dried daikon radish into small pieces. Cut the green onions into small pieces.


Heat sesame oil in a frying pan and fry the green onions and sakura shrimp for 1-2 minutes.


Add dried daikon radish and fry for 2-3 minutes.


Melt the eggs in a bowl, season with salt and pepper, add the stir-fried green onions, sakura shrimp, and dried daikon radish and mix.


Add sesame oil to the frying pan again, pour the egg liquid into it, and mix it roughly with a wooden spatula. When it's cooked, bake it over low heat until it's slowly colored. Turn it over on the way.



Complete when both sides are browned! Cut it into pieces that are easy to eat and serve them on a plate.

What is the taste of Taiwanese-style thick roasted eggs?

In the fluffy egg, there are plenty of fragrant sakura shrimp, crispy green onions, and juicy dried daikon radish! In addition to the scent of sesame oil, the flavor of sakura shrimp is strong, and the taste is punchy even if it is seasoned with salt and pepper. It has some okonomiyaki-like taste, and it also has a chijimi-like taste.


If you don't have sakura shrimp or are not good at it, you can make it with tuna cans, ham, sausages, etc.! Whether you eat alone or share it with your family and friends.