Tamagoyaki with Hokto Mushroom (Non-Halal)

Start by removing the root from the Bunashimeji mushroom and dice them.

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.

Next, stir-fry the mushrooms and carrots until tender, then add the egg mixture. Mix it well with the mushrooms and set aside.

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.

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.