Crack the eggs into a bowl and beat well. Add milk, sugar, and salt, then mix everything together.
Heat a tamagoyaki pan (egg fryer). Use paper towels to grease the pan thoroughly.
Pour in half of the egg mixture into the pan. When it starts to harden, use a spatula to wrap it up.
Pour in the rest of the egg mixture. Also pour underneath the previously wrapped section, and incorporate the newer layers into the roll.
Story Behind this Recipe
My mother used to make this tamagoyaki for me! It was always the highlight of my breakfasts and bentos... Now, as an adult, I enjoy it regularly with grated daikon radish and soy sauce. It's also sweet and tasty with 1/2 a teaspoon of shio-koji instead of salt.
You can make it fluffy if you start wrapping up the omelettes just when the bottom part starts to solidify while the top part is still soft-set... Even if it doesn't look pretty, just shape it with a paper towel or bamboo mat (for sushi rolls) and it will turn out nicely.