Steps
- Whisk 3 large eggs with ½ tablespoon of sugar, 1 pinch of salt, and 1 teaspoon of usukuchi (light-colored) soy sauce.
- Heat a lightly oiled tamagoyaki pan over medium heat. Pour in a thin layer of egg, tilting to cover the pan. When the bottom has set but the top is still slightly runny, roll it up from the far side.
- Push the roll back to the far side and oil the pan. Add another thin layer, lifting the roll so egg runs underneath, and roll up again.
- Repeat until the egg is used up. Cut into slices.