TT NYC | Tamago Omelet
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
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