Method

• In a bowl, whisk together the eggs, sugar, mirin, and salt until smooth and well combined.
• Stir in your chosen add-ins, like scallions, grated carrot, soy sauce, or dashi granules, until evenly distributed.
• Lightly oil a rectangular tamago pan or small nonstick frying pan over medium-low heat.
• Pour a thin layer of the egg mixture into the pan, swirling to coat the bottom evenly.
• When the egg is halfway set but still slightly runny, carefully fold it over from one side to the other to create a roll.
• Move the rolled egg to one side of the pan, add a little more oil if needed, then pour in another thin layer of the egg mixture, lifting the rolled egg to let the new layer flow underneath.
• Repeat this process, layering and rolling, until you’ve used all the egg mixture.
• Once all layers are cooked, transfer the rolled omelette to a cutting board. Allow it to cool slightly, then slice into bite-sized pieces.