Tamagoyaki – Japanese Rolled Omelet

Instructions

1. 1
   Beat the 4 eggs in a bowl until well combined.
2. 2
   Add sugar, soy sauce, mirin, and salt to the eggs and mix gently.
3. 3
   Heat vegetable oil in a rectangular tamagoyaki pan over medium heat.
4. 4
   Pour a thin layer of egg mixture into the pan and tilt to spread evenly.
5. 5
   When the egg is mostly set but still slightly wet on top, roll it tightly toward you using chopsticks or a spatula.
6. 6
   Push the rolled egg to the far end of the pan and add more oil.
7. 7
   Pour another thin layer of egg mixture and let it set slightly, then roll again, incorporating the previous roll.
8. 8
   Repeat this process 3-4 times until all egg mixture is used and you have a thick rolled omelet.
9. 9
   Transfer to a cutting board, let cool slightly, and slice into 4-6 pieces.
10. 10
    Serve warm as part of a traditional Japanese breakfast set.