Savory Miso Tamagoyaki

Ingredients:

• 4 large eggs
• 2 tablespoons dashi stock
• 1 tablespoon miso paste
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 2 tablespoons chopped scallions
• 1 tablespoon vegetable oil

Directions:

1. In a bowl, whisk together eggs, dashi stock, miso paste, soy sauce, sugar, and salt until well combined.
2. Stir in chopped scallions to the egg mixture.
3. Heat a non-stick tamagoyaki pan over medium heat and brush with vegetable oil.
4. Pour a thin layer of the egg mixture into the pan, tilting to spread evenly.
5. Once the edges start to set, gently roll the egg from one end of the pan to the other to form a log.
6. Push the log to the far end of the pan and oil the empty space.
7. Pour more egg mixture to cover the bottom of the pan, lifting the cooked egg to let the raw mixture flow underneath.
8. Roll up the cooked egg into the log again.
9. Repeat the process with the remaining egg mixture until it's used up.
10. Remove the tamagoyaki from the pan and let it cool slightly before slicing.