Ingredients:

4 large eggs
1 tbsp sugar (adjust for sweetness)
1 tsp soy sauce
1 tsp mirin (optional for added sweetness and flavor)
1 pinch of salt
Cooking oil (neutral, such as vegetable or canola oil)

Equipment

A rectangular tamagoyaki pan (preferred) or a regular non-stick pan.
Chopsticks or a silicone spatula.
Paper towel or brush to oil the pan.
Instructions
Prepare the Egg Mixture

In a mixing bowl, whisk the eggs gently (avoid too many bubbles for a smoother texture).
Add sugar, soy sauce, mirin, and a pinch of salt. Mix until the ingredients are fully incorporated.
Heat the Pan

Heat the tamagoyaki pan over medium-low heat.
Lightly oil the pan using a paper towel or brush. Make sure it's evenly coated but not dripping.
Cook the First Layer

Pour a thin layer of the egg mixture into the pan. Tilt it so the egg spreads evenly.
Let it cook until just set but still slightly wet on top.
Roll the First Layer

Starting from one end, gently roll the egg into a log shape using chopsticks or a spatula.
Push the rolled egg to one side of the pan.
Add More Egg Mixture

Lightly re-oil the pan if needed. Pour another thin layer of egg mixture, letting it flow under the rolled egg.
Cook until slightly set, then roll the log back to the starting side.
Repeat the Process

Continue adding layers of egg mixture and rolling until all the egg is used. The roll will grow thicker with each layer.
Shape and Cool

Once done, remove the tamagoyaki from the pan and place it on a bamboo sushi mat (optional) to shape it neatly.
Let it cool slightly before slicing.
Slice and Serve

Cut the tamagoyaki into even slices. Serve warm or at room temperature.

Tips

Use a low heat setting to prevent burning and ensure even cooking.
Adjust sugar and soy sauce amounts to suit your taste—sweeter for traditional tamagoyaki or more savory for a modern twist.
Practice makes perfect! Rolling takes a bit of time to master.

Enjoy your homemade tamagoyaki! 😊

#food #recipe #cooking #easyrecipe #foodie #easy #tasty