Tamagoyaki with Autumn Vegetables

Instructions

1. 1
   Beat eggs in a bowl and mix with dashi broth, sugar, and soy sauce until well combined.
2. 2
   Heat oil in a rectangular tamagoyaki pan or small skillet over medium heat.
3. 3
   Sauté shiitake mushrooms and ginkgo nuts until fragrant, then remove and set aside.
4. 4
   Pour one-quarter of the egg mixture into the pan, tilting to spread evenly.
5. 5
   When the bottom layer is set but the top is still slightly wet, scatter some mushrooms and nuts on top.
6. 6
   Roll the omelet tightly toward you using a spatula, then push to the far end of the pan.
7. 7
   Add more oil to the empty side and repeat with remaining egg mixture, rolling each new layer around the previous one.
8. 8
   Once fully cooked and golden, slide onto a cutting board and slice into 4-5 pieces.
9. 9
   Serve warm with steamed rice and miso soup.