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 1/2 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
• 1/2 tsp salt, for pickling
• 1/2 tsp sugar, for pickling
• 1/2 sheet nori (seaweed sheet), optional garnish, thinly sliced
• 1 whole scallion, thinly sliced for garnish

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.