TT NYC | Tamago Omelet
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
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To learn more about this recipe, see our related story, Turning Japanese, in our New York edition.
Yield: Serves 6
Cook Time: 20 minutes
½ pound fresh shrimp, peeled and deveined
One 6-ounce piece Japanese mountain yam (yama emo), peeled and grated
7 large eggs
2/3 cup plus 1 tablespoon packed light brown sugar
1 tablespoon soy sauce
1½ teaspoons mirin (Japanese rice wine)
Pinch kosher salt
1 tablespoon vegetable oil