Japanese Omelet:

1/2 cup finely shredded Chinese white radish OR radish
4 ounces fresh tofu (bean curd)
6 beaten eggs
2 teaspoons soy sauce
1 teaspoon sugar
1 teaspoon mirin or dry sherry
1/2 teaspoon salt
1/2 cup finely chopped cooked chicken, shrimp, or ham
1/2 cup finely chopped fresh mushrooms or 1 (3-ounce can chopped mushrooms, drained)
1/2 cup cooked peas
2 tablespoons thinly sliced green onion
1 teaspoon cooking oil

Place radish in double thickness of cheesecloth or paper toweling and press tightly to extract as much moisture as possible, set aside. Place tofu in double thickness of cheesecloth or paper toweling; press tightly as above. Mash tofu with a fork; set aside. In bowl combine eggs, soy sauce, sugar, mirin or dry sherry, and salt. Stir in chicken, shrimp, or ham; add mushrooms, peas, green onion, and mashed tofu.

Heat and 8 x 6 inch tamago-yaki nabe Japanese rectangular omelet pan or a 10 inch skillet; add cooking oil. Lift and rotate pan so oil covers bottom of pan in a thin, even layer. Pour egg mixture into pan. Cook, covered, over medium-low heat for 12 to 14 minutes or till mixture is just set in center and lightly browned on sides.

Carefully loosen omelet and invert onto serving plate. Cut into 2 x 1 1/2 inch pieces. Garnish each serving with a small amount of the shredded radish. Pass additional soy sauce, if desired. Makes 4 to 6 servings.

Better Homes and Gardens.