Tamagoyaki (japanese rolled eggs omelette) recipe

1. Start by beating your eggs in a bowl with a fork, or with chopsticks if you master their use.
Add 1 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon sugar and a little salt.
Heat a little cooking oil in a frying pan over medium heat. Keep absorbent paper at hand to keep the frying pan oiled during cooking.
Put a small amount of beaten eggs in the hot frying pan. When it is almost cooked (the top should not be completely cooked), reserve the omelet on the side of the frying pan.
Oil the frying pan a second time, and then again add a small amount of eggs to the hot frying pan. Again, wait until the eggs are almost cooked. You can then start rolling the first piece of omelet on the one you just cooked, so as to get a small roll.
Repeat, making sure to oil the pan between each layer. The more omelets you add, the larger your roll will be and the easier it will be to add new layers to it. Continue to make new layers of omelet and add them to the roll until you used all the preparation.
Your tamagoyaki is ready! Remove it from the frying pan and wait until it cools down before cutting it into thin slices with a sharp knife.