Tamagoyaki (Japanese Rolled Omelette)

Steps

1. 1
   Crack 3 large eggs into a measuring cup or bowl with a spout. Gently whisk the eggs using chopsticks in a zigzag motion, being careful not to incorporate too much air.
2. 2
   Add 1 tablespoon of water, half tablespoon of sugar, 1 teaspoon of light color soy sauce, and a pinch of salt. Gently whisk everything together.
3. 3
   Heat a tamagoyaki pan over medium heat. Lightly coat the pan with oil using a brush or paper towel. Test the temperature by dropping a small amount of egg mixture into the pan—when you hear a sizzling sound, the pan is ready.
4. 4
   Pour in a thin layer of egg mixture. Pop any air bubbles and tilt the pan to distribute the egg evenly.
5. 5
   Once the surface is no longer runny, use chopsticks or a spatula to roll the egg into a log shape starting from the far side of the pan. Don't worry about making a perfect roll at this stage.
6. 6
   Push the rolled omelette to the far side of the pan and lightly grease the front. Pour in another thin layer of egg mixture and lift the roll so the new mixture flows underneath. Tilt the pan to distribute evenly.
7. 7
   Once the new layer is no longer runny, continue rolling the omelette. Repeat this process until all the egg mixture is used.
8. 8
   Press down on the omelette to flatten it and push it against the side of the pan to shape it into a nice rectangular block.
9. 9
   Transfer the hot tamagoyaki to a bamboo sushi mat and wrap it while still hot. Let it rest for 5 minutes to allow residual heat to finish cooking and to cool slightly.
10. 10
    Cut the tamagoyaki in half crosswise, then cut each half into 2 or 3 pieces. Serve immediately.