Tamagoyaki

🔥 Prep

• Crack 3 eggs into a bowl and whisk until uniform.
• Measure out 1 tbsp sugar and add to the beaten eggs, whisking until dissolved.
• Measure out 1 tsp soy sauce and stir into the egg mixture.
• Measure out 1 tbsp oil and set aside for greasing the pan.
• Have a rectangular tamagoyaki pan or non‑stick skillet ready.

🔥 Cook

• 1. Heat the tamagoyaki pan over medium-low heat and add a few drops of the measured oil, spreading it evenly with a paper towel.
• 2. Pour a thin layer of the egg mixture (about 1/4 of the total) into the pan, tilting to coat the surface, and let it cook for 20 seconds until the surface is just set but still slightly soft.
• 3. Using chopsticks or a spatula, lift the edge of the set egg and begin rolling it tightly towards the opposite side of the pan, creating a log.
• 4. Push the rolled egg to one side of the pan, add a few more drops of oil to the empty area, and pour another thin layer of egg mixture, lifting the roll to let the raw egg flow underneath.
• 5. Cook this second layer for 20 seconds until set, then roll the egg log back over the new layer, forming a thicker roll.
• 6. Repeat the oiling, pouring, and rolling process 2–3 more times until all egg mixture is used, with each layer taking about 20 seconds to set.
• 7. After the final layer, continue to cook the tamagoyaki over low heat for 30 seconds to firm the exterior, then remove from heat.
• 8. Transfer the rolled omelet to a sushi mat or clean kitchen towel, shape it into a neat rectangle, and let it rest for 1 minute before slicing.

🔥 Serve

• Slice the tamagoyaki into 1‑cm thick pieces and arrange on a plate.
• Serve warm with a side of steamed rice and miso soup for a traditional Japanese breakfast.
• Optionally, accompany with pickled vegetables (tsukemono) and a drizzle of soy sauce or ponzu for dipping.