Break the eggs into a bowl, add the ● ingredients and mix well.
Heat a square tamagoyaki pan over medium heat, and coat the inside thinly with oil using a paper towel. Pour in 1/4 of the egg mixture to start.
When the egg has set a little, start rolling it from the near side while popping any air bubbles with cooking chopsticks.
Oil the pan again and pour in more egg mixture. Lift up the rolled cooked egg and let the uncooked egg mixture flow under it. When the second addition has set a little, roll it up from the far side towards you.
Repeat Steps 3 and 4 around 2-3 times. You could also roll up a cooked omelette on a sushi mat.
Since this tamagoyaki doesn't have a lot of dashi stock in it, you can brown it slightly. If you cook it over low heat, it'll be easier for you to prepare a tamagoyaki that isn't browned.
It's also delicious with some chopped green onion incorporated into the egg mixture.
Story Behind this Recipe
I adapted my mother's recipe to use shiro-dashi soy sauce. You can optionally add a little bit of regular soy sauce to taste.
Cook the omelette over medium to low heat. There are two methods of starting a rolled omelette: the first is to have it gathered on one side from the start, while the other is to push the first batch of cooked egg to the edge of the pan. If you want the cross-sections to look pretty, have it rolled it up from the start. Adjust the amount of sugar to taste.