卵焼き How to make a tamagoyaki

Ingredients:
3 eggs
1 tbsp sugar
1 tbsp mirin or rice wine
few drops of soy sauce

Mix all the ingredients together with chopsticks (not a fork or whisk. you want as little air bubbles as possible)

This particular photo is a bad example lol. Too many bubbles.

Warm a non-stick frypan at low heat then lightly oil using a soaked paper towel.

Making sure the heat is still set at low pour half of the bowl in.

Try to keep the egg from filling the whole pan, try and get a straight side. You can achieve this by tilting the pan slightly although it doesnt really matter as you can cut these curved edges off at the end.

As the egg is frying use the spatula to lift the edges up to keep it from sticking to the pan.

When the top side of the egg is just a little bit gooey fold over one side and roll it...

...until it looks like the image above.

Quickly pour the rest of the egg in as you don't want the bit you've just rolled to brown.

Roll backwards.

Roll it up in cling wrap

Roll it tightly in a bamboo mat to shape it into a rectangle.

optional: put it in the fridge to cool until serving

slice the log

itadakimasu