Spicy Miso Tamagoyaki with Candied Ginger Crumble

Instructions

1. 1

   Prepare the candied ginger crumble: Finely chop the candied ginger and mix with sesame seeds. Set aside.

   ~5 min
2. 2

   In a bowl, whisk together eggs, white miso paste, mirin, sugar, soy sauce, and chili oil until well combined and smooth. Ensure the miso paste is fully dissolved.

   ~3 min
3. 3

   Heat 1 teaspoon of vegetable oil in a non-stick square tamagoyaki pan or a small round frying pan over medium-low heat. Pour a thin layer of the egg mixture into the pan, tilting to coat the bottom.

   ~1 min
4. 4

   As the egg begins to set but is still slightly wet on top, carefully roll it up from one end towards the other using a spatula. If using a square pan, roll from the short end.

   ~2 min
5. 5

   Push the rolled omelet to the far end of the pan. Add a little more oil to the empty space. Pour another thin layer of egg mixture into the pan, lifting the rolled omelet to allow the new mixture to flow underneath.

   ~1 min
6. 6

   Once the new layer is semi-set, roll the first omelet back over the new layer, incorporating it. Repeat this process, adding oil and pouring egg mixture, then rolling, until all the egg mixture is used.

   ~10 min
7. 7

   Shape the final omelet into a neat rectangle (if using a square pan) or a round log by gently pressing it with the spatula. Cook for another minute on each side to ensure it's fully set and lightly browned.

   ~2 min
8. 8

   Remove the tamagoyaki from the pan and let it cool slightly on a cutting board. Slice into 1-inch thick pieces.

   ~5 min
9. 9

   Sprinkle the candied ginger crumble generously over the tamagoyaki slices just before serving.

   ~1 min