Tamagoyaki with Summer Vegetables

Instructions

1. 1
   Beat 4 eggs in a bowl and mix with sugar, soy sauce, and dashi stock until well combined.
2. 2
   Heat a rectangular tamagoyaki pan or small skillet over medium heat and add 1 tablespoon of oil.
3. 3
   Lightly sauté the zucchini and red bell pepper slices for 2 minutes, then remove and set aside.
4. 4
   Add remaining oil to the pan and pour in a thin layer of the egg mixture, tilting to spread evenly.
5. 5
   Once the bottom layer is set but still slightly wet on top, add a line of cooked vegetables in the center.
6. 6
   Gently roll the omelet tightly using chopsticks or a spatula, pushing it to one end of the pan.
7. 7
   Pour another thin layer of egg mixture into the empty space, tilting the pan to fill gaps underneath the roll.
8. 8
   Once set, roll the entire omelet again, incorporating the new layer with the previous roll.
9. 9
   Repeat until all egg mixture is used, creating a thick rolled omelet.
10. 10
    Transfer to a cutting board, let cool slightly, and slice into 1-inch thick pieces.
11. 11
    Serve warm with steamed rice and miso soup on the side.