2 slices Japanese milk bread or sour dough (see tip)
Shichimi Togarashi Japanese seasoning (see tip)
Black and white toasted sesame seeds
Shredded nori, optional
Method
Whisk miso and boiling water in a bowl until dissolved.
Whisk eggs and milk until combined.
Heat butter in a medium non-stick frying pan over a medium heat. Add egg mixture to pan. Cook for 10 seconds before using a heatproof spatula to continually and gently drag the mixture from the outside to the centre of pan. Cook for 1 minute.
Drizzle with miso mixture, continue to cook for 1 minute or until eggs are almost set. Sprinkle with onions. Turn off heat. The eggs will continue to cook.
Slide onto plates and sprinkle with togarashi seasoning and sesame seeds. Sprinkle with nori if using. Serve.
Tips & Hints
Japanese milk bread (Shokupan) is available at Asian bread stores such as Bread Top.
Stack 5cm strips of nori and use scissors to cut into very thin strips.
Shichimi Togarashi is Japanese 7 spice available in major supermarkets in Asian section and Asian stores.
You can serve with cooked medium grain rice for a more substantial meal.
