Shredded chinese white radish/Radish - 1⁄2 Cup (8 tbs)
Tofu - 4 Ounce (Fresh Bean Curd)
Eggs - 6 , beaten
Soy sauce - 2 Teaspoon
Sugar - 1 Teaspoon
Mirin/Dry sherry - 1 Teaspoon
Salt - 1⁄2 Teaspoon
Finely chopped cooked chicken/Shrimp / ham - 1⁄2 Cup (8 tbs)
Finely chopped mushrooms/1 can, 3 ounce chopped mushrooms, drained - 1⁄2 Cup (8 tbs) (Fresh)
Cooked peas - 1⁄2 Cup (8 tbs)
Thinly sliced green onion - 2 Tablespoon
Cooking oil - 1 Teaspoon
Place radish in double thickness of cheese cloth or paper toweling and press tightly to extract as much moisture as possible; set aside.
Place tofu in double thickness of cheese cloth 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; mushrooms; peas; green onion; and mashed tofu.
Heat an 8x6-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.