Name: MOYASHI ITAME WITH FLUFFY EGGS
Cook time: 10 min
Total time: 10 min
Ingredients: 7 oz MOYASHI bean sprouts, rinsed and dried; ½ TSP Chinese chicken soup powder; 1 tbsp cooking oil; salt and pepper to taste; 4 whole eggs; 2 tbsp milk; salt and pepper to taste; 2 tbsp cooking oil

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MOYASHI ITAME WITH FLUFFY EGGS, recipe, vegetable stir fry, Japanese, Asian cooking recipe

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MOYASHI ITAME WITH FLUFFY EGGS

MOYASHI ITAME WITH FLUFFY EGGS

Rico McConnell

MOYASHI ITAME literally means stir-fried MOYASHI bean sprouts in Japanese which is the staple side dish.

Super-quick and super-easy.

Avoid over-cooking MOYASHI bean sprouts to keep a crunchy texture.

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Cook Time 10

Total Time 10

Course Appetizer, Side Dish

Cuisine Japanese

Servings 2 servings

Ingredients

7 oz MOYASHI bean sprouts, rinsed and dried
½ TSP Chinese chicken soup powder
1 tbsp cooking oil
salt and pepper to taste

For Fluffy Eggs

4 whole eggs
2 tbsp milk
salt and pepper to taste
2 tbsp cooking oil

Instructions

In a mixing bowl, mix 4 whole eggs, 2 tbsp of milk, and salt pepper to taste with a fork to combine well.
Oil the non-stick skillet, and preheat until about smoking.
Reduce the heat a little bit, pour the egg mixture at once, and stir a few times. Avoid over-stirring to keep fluffy scrambled eggs. It should be for about 1-2 minutes.
Transfer eggs to a platter and set aside. Clean the skillet roughly.
Preheat 1 tbsp oil in the skillet.
Add MOYASHI bean sprouts and 1/2 TSP of Chinese chicken soup powder, and stir-fry them for 1minutes, over medium/ medium-high heat.
Return the fluffy eggs to the skillet, and combine the ingredients for 1 minute.
Turn off the heat, and sprinkle salt and pepper to taste. Transfer the MOYASHI ITAME to a platter.

Notes

©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Keyword 10-minutes, Easy, Egg, frying pan, Healthy, Izakaya, Kid-friendly, Stir-fry, Vegetables, Vegetarian

JAPANESE MOYASHI BEAN SPROUTS 101: Nutrition Facts & Cooking Tips & Recipe

Chinese chicken soup powder is often used in Japanese home cooking not only to make Asian soup but also to add rich umami flavor to stir-fry dishes.

As well Dashi powder is a must item for making Japanese food at home, and Chinese chicken soup powder is a handy item for making Asian food at home.

TAKE A PEEK INTO A JAPANESE PANTRY: DAISHO AJI-SHIO-KOSHO SALT AND PEPPER UMAMI SEASONING MIX

AJI-SHIO-KOSHO is an all-purpose seasoning and also can bring savory dishes without effort while simply shaking the bottle to ingredients.

You can use it not only for stir-fry dishes such as mixed vegetable stir-fry and fried rice but also for steak and fried chicken.

Switch salt and pepper to AJI-SHIO-KOSHO, thus, you can save a bit of time (cut the time to sprinkle salt and pepper), besides, avoid over-season since the ingredients of the seasoning mix are well-balanced and designed so the same amount comes out every time you shake the bottle.

AJI-SHIO-KOSHO can bring absolutely more savory flavor to this classic simple-fired rice!