Tamagoyaki with Autumn Vegetables

Instructions

1. 1
   Peel and dice the sweet potato into small cubes. Lightly sauté the sweet potato and mushrooms in 1 tbsp oil for 3-4 minutes until softened. Set aside.
2. 2
   In a bowl, beat the eggs together with dashi broth, sugar, and soy sauce until well combined.
3. 3
   Heat a tamagoyaki pan or small rectangular skillet over medium heat and lightly oil it.
4. 4
   Pour a thin layer of egg mixture into the pan. Once the bottom sets but the top is still slightly wet, add a line of the cooked vegetables along one edge.
5. 5
   Carefully roll the egg away from you, wrapping the vegetables inside. Push the rolled portion to the far end of the pan.
6. 6
   Oil the empty portion of the pan and repeat, pouring more egg mixture and rolling it together with the previous roll.
7. 7
   Continue until all egg mixture is used, creating a layered roll.
8. 8
   Transfer the tamagoyaki to a cutting board, slice into 1-inch pieces, and serve warm.