These steps describe exactly how to make the traditional Japanese dish, Tamagoyaki, a rolled omelette type dish that’s slightly sweet and ideal for bento. Get started at step one below.
Heat up a pan. Use a frying pan, or a proper Tamagoyaki pan if you have one. Prepare a bowl of oil, and a brush or wad of cotton wool or kitchen paper.
Brush the pan with a little oil. Beat all the ingredients together with a chopsticks or a fork. Do not use a whisk, you don't want the mixture to get foamy.
Put about 2 to 3 tablespoons worth of egg mixture into the pan. Cook it gently (lower the heat if necessary) until it's not quite set on top, but not runny. Roll it up with a fork or chopsticks to one side of the pan.
Put another couple of tablespoons of egg mixture in the pan. Spread it around, lifting the cooked egg so that the uncooked egg flows below it.
Cook until this layer is almost set, then roll the whole egg to the opposite side of where it is.
Brush the pan again with oil. Add another couple of tablespoons of egg mixture in the pan, and spread around the pan and under the cooked egg.
Keep repeating this procedure until the egg mixture is used up.
Put the tamagoyaki on a moistened sushi rolling mat, seam side down.
Roll it up tightly. If you are eating this right away you can take it out and serve immediately, but if you’re making this for an (o)bento, leave the whole roll in the mat over a raised rim plate or bowl until it’s cooled to room temperature. This allows air to pass under and over it, cooling it faster.
Slice with a sharp knife and enjoy.