Soft-Scrambled Tamago

• 3 large eggs, organic if you can
• 1 clove garlic, grated
• 1/2 teaspoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 pinch kosher salt and freshly cracked black pepper, to taste
• 1 portion white rice, for serving, optional
• 1/2 packet roasted seaweed snack, crushed with your hands or snipped into strips, for serving, optional

1. Whisk together the eggs, garlic, soy sauce, and sugar.
2. Starting from a cold pan over medium-low heat, add the sesame oil, then the egg mixture. With a rubber spatula, stir unoccasionally so you end up with large curds, but DO stir so the eggs cook slowly and evenly. Just be sure to undercook them (they'll carryover cook off the heat). This step will likely take around 2 to 3 minutes, depending on your stove.
3. Season with salt and pepper to taste. (I like to eat this with white rice and roasted seaweed snack.)

eggs, clove garlic, soy sauce, sugar, sesame oil, kosher salt, portion, packet

Taken from food52.com/recipes/77367-soft-scrambled-tamago-eggs (may not work)