Japanese Tamagoyaki with Miso Butter Toast & Pickled Vegetables

Ingredients

• 4 whole Large eggs, room temperature for best texture
• 3 tbsp Dashi stock (or water with dashi powder), cooled
• 1 tbsp Mirin (sweet rice wine), or 1 tsp sugar if unavailable
• 1 tsp Soy sauce, optional
• 2 tbsp Neutral oil, vegetable or canola oil for cooking
• 4 slices Crusty bread or sourdough, ½-inch thick
• 1.5 tbsp White miso paste, shiro miso preferred
• 2 tbsp Butter, softened
• 1 medium Japanese cucumber, or English cucumber, thinly sliced
• 4 oz Radish (daikon or red radish), thinly sliced
• 3 tbsp Rice vinegar, unseasoned
• 3 tbsp Water, for pickling
• 0.5 tsp Salt, for pickling

Instructions

1. 1

   Prepare quick pickles: Combine rice vinegar, water, salt, and sugar in a small bowl. Add sliced cucumber and radish. Stir gently and set aside for 10+ minutes.

2. 2

   Whisk together eggs, dashi, mirin, and soy sauce in a bowl until well combined but not frothy.