Japanese Tamagoyaki Breakfast Stack with Crispy Bacon & Miso Buttered Toast

Ingredients

• 8 whole large eggs, room temperature for best cooking
• 2 tablespoons mirin, sweet rice wine, adds authentic sweetness
• 1 tablespoon low-sodium soy sauce, keeps it family-friendly
• 1 tablespoon dashi stock or vegetable broth, optional but adds depth
• 2 teaspoons neutral oil, vegetable or canola, for cooking omelet
• 8 strips bacon strips, breakfast classic
• 8 slices whole grain bread, for toast
• 4 tablespoons butter, room temperature
• 1 tablespoon white miso paste, milder and sweeter than red
• 1 whole English cucumber, sliced thin
• 1 1/2 cups cherry tomatoes, halved
• 2 tablespoons rice vinegar, light and tangy
• 1 teaspoon sesame seeds, optional garnish
• to taste pinch salt and white pepper, for seasoning

Instructions

1. 1

   Mix mirin, soy sauce, and dashi in a small bowl. Whisk 8 eggs in a separate bowl and combine with the mirin mixture. Season lightly with salt and white pepper. Strain mixture to remove any lumps.

2. 2

   Heat a small amount of oil (about 1/2 teaspoon) in a rectangular or small nonstick skillet over medium-low heat. Pour in 1/4 of the egg mixture, tilting to spread evenly in a thin layer.