Tamagoyaki with Autumn Vegetables

Instructions

1. 1
   Sauté shiitake mushrooms and ginkgo nuts in a small pan over medium heat for 3 minutes. Set aside and cool.
2. 2
   In a bowl, whisk together eggs, dashi stock, sugar, and soy sauce until well combined.
3. 3
   Add cooled mushrooms and ginkgo nuts to the egg mixture and stir gently.
4. 4
   Heat oil in a rectangular tamagoyaki pan or small skillet over medium heat.
5. 5
   Pour half of the egg mixture into the pan and let it cook for 1 minute until partially set.
6. 6
   Roll the cooked portion toward one end using chopsticks or a spatula, then push to the far end.
7. 7
   Pour remaining egg mixture into the empty space and repeat rolling process.
8. 8
   Once fully cooked and rolled, transfer to a bamboo mat, roll tightly, and let cool for 2 minutes.
9. 9
   Slice into 6-8 pieces and serve warm on a small plate.