How to Make Tamagoyaki (Japanese Rolled Omelet)

Crack the eggs into a bowl and whisk vigorously until the mixture is completely smooth.

Season the mixture with soy sauce, sugar, mirin (if you desire a slight touch of sweetness), a pinch of salt, and a little dashi stock or water to ensure tenderness, mixing well after adding all ingredients.

Heat the pan (square or round) over medium heat and brush it with cooking oil using a piece of paper towel held by a utensil.

Pour about one-third of the mixture into the hot pan, spreading it evenly.

As the omelet begins to set, loosen the edges with a thin utensil (spatula). Begin rolling the omelet over itself, pushing the cooked layer to the back of the pan.

Add more oil to the empty area of the pan, spread it around, and pour in the next third of the egg mixture, lifting the already rolled layer and allowing the raw batter to flow underneath it.

Let the new layer cook until the bottom releases from the pan, and then roll the previous layer over this new layer, repeating the process of adding oil and new batter.

When finished, press the sides of the cooked roll to help seal it and give the Tamagoyaki a more square shape.

If you prefer a firmer texture, lightly brown the egg on all sides. For a fluffy and creamy texture, avoid over-browning.