To make the tamagoyaki: Fry the tamagoyaki in a heated frying pan coated in olive oil.
To make usuyaki tamago: Heat a large frying pan coated in olive oil, pour in the batter, then, when it browns, pick the egg crepe from one side and flip it over using chopsticks. Turn off the heat, and fry in the residual heat.
Story Behind this Recipe
My boyfried said that he wanted to eat pink sakura-colored denbu in his chirashi sushi... And of course I had some left over. My tamagoyaki are sweet, so I added it in.
I don't like putting artificial coloring into my body.
Only add the ingredients to the eggs after whisking. If you add sugar or salt without whisking the eggs, they will get absorbed in the egg yolks and will harden.
Be sure to slice the usuyaki tamago after it has cooled.