Tamagoyaki with Spring Vegetables

Instructions

1. 1
   Heat a rectangular tamagoyaki pan over medium heat and lightly oil it.
2. 2
   Sauté the asparagus and mushrooms until just tender, about 3 minutes. Set aside.
3. 3
   Whisk together eggs, dashi stock, sugar, and soy sauce in a bowl until well combined.
4. 4
   Pour a thin layer of egg mixture into the hot pan and let it set slightly.
5. 5
   Once the bottom is cooked but the top is still moist, place the cooked vegetables along the edge closest to you.
6. 6
   Carefully roll the omelet tightly toward the opposite end using a wooden spatula or chopsticks.
7. 7
   Push the roll to the far end of the pan and add another thin layer of egg mixture.
8. 8
   Repeat the rolling process 3-4 times until all egg mixture is used and you have a thick, layered roll.
9. 9
   Transfer to a cutting board, let cool slightly, and slice into 1-inch thick pieces.
10. 10
    Serve warm or at room temperature with steamed rice and miso soup.