for 4 people

Radish

½ dl	water, boiling
1 tbsp	sugar
100 g	radishes, cut lengthwise into slices approx. 2 mm thick
½ dl	white wine vinegar
¼ tsp	salt

Bread

150 g	rye bread, crumbled
2 tbsp	butter, soft
2 tsp	miso paste

Tamagoyaki

8	fresh eggs, beaten
4 tbsp	mirin (rice wine)
1 tbsp	soy sauce
¼ tsp	salt
	peanut oil for frying

To serve

1 tin	sardine (MSC)
2 tbsp	chives, finely chopped

How it's done

Radish

Place the water and sugar in a bowl, stir until the sugar has dissolved. Add the radish, vinegar and salt, mix, and leave to infuse for approx. 10 mins.

Bread

Toast the pieces of bread in a non-stick frying pan without any oil for approx. 5 mins. Combine the butter and miso, add, mix. Remove and set aside.

Tamagoyaki

Add the eggs, mirin and soya sauce to a measuring cup, season with salt, mix well without beating until frothy. Heat a dash of oil in the same frying pan. Pour 1/6 of the egg mixture into the pan to thinly cover the base. Once the egg is almost completely set, carefully fold in one side using two chopsticks and roll it up. Slide the roll to one side of the pan. Add a dash of oil to the pan. Pour 1/6 of the egg mixture into the pan. When the egg is almost completely set, roll it up again. Repeat this step once more. Remove the roll, set aside. Repeat this process with the remaining egg mixture. Then briefly roll up each finished Tamagoyaki in a bamboo mat, unroll, and cut into strips approx. 2 cm wide.

To serve

Drain the radish well, plate up with the sardines, Tamagoyaki and toasted bread, then scatter the chives on top.

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