Tamagoyaki with Spring Vegetables

Instructions

1. 1
   Beat eggs in a bowl with dashi stock, sugar, soy sauce, and salt until well combined.
2. 2
   Heat a rectangular tamagoyaki pan or small skillet over medium heat and lightly oil it.
3. 3
   Briefly sauté asparagus and bamboo shoots until tender-crisp, then set aside.
4. 4
   Pour a thin layer of egg mixture into the pan and let it set slightly.
5. 5
   When edges are firm but center is still wet, scatter cooked vegetables over the egg.
6. 6
   Gently roll the omelet tightly from one end to the other using chopsticks or a spatula.
7. 7
   Push the rolled omelet to the side and repeat with remaining egg mixture.
8. 8
   Continue rolling and stacking until all egg is used.
9. 9
   Cut into 4-6 pieces and serve warm with steamed rice.