Chigusa-yaki, Thick Tamagoyaki For Obento

• 6 Eggs
• 1/3 Carrot
• 6 Frozen green beans or mitsuba
• 3 tbsp Dried hijiki
• 50 ml Water
• 1 1/2 tbsp Shiro-dashi
• 1 1/2 tbsp Sugar

1. Rehydrate the hijiki.
2. Finely chop the carrot, and slice the green beans to 5 mm pieces.
3. Beat the eggs in a bowl, and add the ingredients from Step 1, along with the ingredients.
4. Mix well.
5. Put the oil in a heated tamagoyaki pan, and pour in the mixture from Step 2.
6. Mix it around with chopsticks.
7. Once it is half-cooked, turn down the heat to low, and continue to cook with the lid on.
8. Place a plate over the tamagoyaki pan and flip it over.
9. Place back into the pan to cook the other side well.
10. Cut into your desired size.

eggs, carrot, green beans, hijiki, water, sugar

Taken from cookpad.com/us/recipes/156835-chigusa-yaki-thick-tamagoyaki-for-obento (may not work)