Tamagoyaki / Japanese sweet rolled omelet

It's often served in Japanese breakfast and lunch box. In my classes, we use this omelet in decorative sushi rolls. You can get a square Tamagoyaki pan at Asian market. Alternatively, you can use a small non stick frying pan.

serves 4


Ingredients:
3 eggs
2 teaspoons sugar
1/2 teaspoon soy sauce
1 pinch salt
1 tablespoon Mirin
vegetable oil for cooking

Directions:
Combine the eggs, sugar, soy sauce and Mirin in a bowl and mix well with fork or chopsticks.
Heat a small frying pan over medium heat and pour 1 teaspoon of vegetable oil. Using paper towel spread the oil evenly. When the frying pan gets hot, turn down the heat to low.

Pour a scoop about 1/3 of the egg mixture in the pan and spread over the surface evenly. Cook it about 30 seconds or half done and roll the egg toward in the bottom side of the pan.

Spread the oil by using paper towel in the empty part of the pan and pour another 1/3 of the egg mixture. Spread evenly including under the rolled egg.

Cook it until half done and roll the egg again, this time towards the top side of the pan.
Repeat this for the rest of 1/3 egg mixture. Transfer to a cutting board and slice into 1 inch thick pieces.