Japanese Tamagoyaki & Miso-Glazed Vegetable Breakfast Plate

Ingredients

• 8 whole Large eggs, room temperature
• 2 tbsp Dashi stock, or vegetable stock
• 1 tsp Mirin, sweet rice wine
• 1 tsp Sugar, for traditional sweetness
• 2 tbsp White miso paste, for glazing vegetables
• 3 tbsp Neutral oil, divided for cooking
• 2 medium Zucchini, cut into 2-inch batons
• 8 oz Shiitake mushrooms, halved
• 1 large Carrot, cut into thin batons
• 1 tbsp Sake, for miso glaze
• 1 tbsp Tamari or low-sodium soy sauce, gluten-free option available
• 1 tbsp Fresh ginger, minced
• 2 whole Nori sheets, toasted seaweed

Instructions

1. 1

   Preheat oven to 400°F. Toss zucchini, mushrooms, and carrot with 1 tbsp neutral oil, salt, and pepper on a baking sheet. Roast for 15-18 minutes until tender.

2. 2

   While vegetables roast, whisk together miso paste, sake, and minced ginger in a small bowl until smooth. Set aside.