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
• 2 cups jasmine rice, cooked, prepared ahead
• 2 stalks green onions, sliced thin for garnish
• 2 tsp sesame seeds, white or black

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.