Japanese Tamagoyaki with Miso Butter Toast and Pickled Vegetables

Ingredients

• 4 whole large eggs, room temperature
• 3 tablespoons dashi stock, cooled, or water with kombu
• 1 1/2 tablespoons mirin, sweet rice wine
• 1 tablespoon soy sauce
• 1/2 teaspoon sugar
• 2 tablespoons vegetable oil, for cooking
• 4 slices white bread or sourdough
• 1 1/2 tablespoons white miso paste
• 2 tablespoons unsalted butter, softened
• 1 whole Japanese cucumber, thinly sliced
• 2 ounces daikon radish, julienned
• 3 tablespoons rice vinegar
• 1 teaspoon salt
• 1 teaspoon sugar, for pickling
• 1/2 sheet nori seaweed, for garnish, optional
• 1/4 teaspoon aonori, seaweed powder, optional garnish

Instructions

1. 1

   Prepare quick pickles: Mix rice vinegar, 1 teaspoon salt, and 1 teaspoon sugar in a bowl. Add sliced cucumber and julienned daikon, toss gently, and set aside for 15-20 minutes.

2. 2

   Whisk eggs with dashi, mirin, soy sauce, and sugar until fully combined and slightly frothy. Strain mixture to remove any lumps.