Kyoto-Style Fluffy Dashi Tamagoyaki

Ingredients:

• 4 large eggs
• 1/4 cup dashi broth
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup finely chopped scallions
• 1/4 cup cooked and chopped shrimp
• 1/4 cup cooked and chopped shiitake mushrooms
• 1 tbsp vegetable oil

Directions:

1. In a bowl, whisk together eggs, dashi broth, soy sauce, sugar, and salt until well combined.
2. Add scallions, shrimp, and shiitake mushrooms to the egg mixture and stir to combine.
3. Heat vegetable oil in a square tamagoyaki pan over medium heat.
4. Pour a thin layer of the egg mixture into the pan, tilting to spread evenly. Cook until the bottom is set but the top is still slightly runny.
5. Roll the egg from one end of the pan to the other to form a log. Push the log to the far end of the pan.
6. Oil the empty part of the pan and pour another thin layer of the egg mixture. Lift the rolled egg to let the new mixture flow underneath. Cook until set but still slightly runny.
7. Roll the egg again from the end to the other, incorporating the new layer into the log. Repeat this process until all the egg mixture is used.
8. Once the tamagoyaki is cooked through and shaped into a log, remove from the pan and let cool slightly before slicing.