We’ve graduated from cucumber and it is time for tamago!

I’m always a little self-conscious when people ask me for recipes for things like tamago or sushi rice, because honestly? Most of the time I don’t use measurements, I just kind of estimate.

Sushi rice is too sour? Add a little more sugar.

And bloop of mirin in the tamago is a perfectly valid measurement, right?

Someday, maybe, I will get my act together and actually figure out consistent measurements for these things. But… ah… we’re not quite there yet.

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