Tamagoyaki with Summer Vegetables

Instructions

1. 1
   Whisk eggs with sugar, soy sauce, and dashi stock until well combined
2. 2
   Heat oil in a rectangular tamagoyaki pan over medium heat
3. 3
   Pour a thin layer of egg mixture into the pan and let it set slightly
4. 4
   When edges are cooked but center is still wet, roll the omelet toward you using chopsticks
5. 5
   Push the rolled portion to the far end of the pan
6. 6
   Pour more egg mixture into the empty space and repeat rolling 3-4 times until all egg is used
7. 7
   Transfer to a cutting board, let cool slightly, then slice into 4 equal pieces
8. 8
   Arrange on a plate with cucumber, tomato, and shiso leaves on the side