Serves 4
Cooking Time 15 minutes
How to Make:
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Step 1
Start by removing the root from the Bunashimeji mushroom and dice them.
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Step 2
Cut the carrots into small cubes and mince the green onion. In a separate bowl, mix the eggs, kombu bonito stock, salt, soy sauce and mirin.
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Step 3
Next, stir-fry the mushrooms and carrots until tender, then add the egg mixture. Mix it well with the mushrooms and set aside.
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Step 4
Add cooking oil onto a tamagoyaki pan over low heat and pour in the eggs mixture. After the lower layer of the mixture is slightly cooked, roll it slowly with a spatula.
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Step 5
Continue to fry the egg mixture on the pan one by one. Cut the roll into thick slices once it has been taken out to be left cooled.
