Tamagoyaki

Tamagoyaki or Atsuyaki tamago
Halve the quantities for a 2-egg tamagoyaki
• 4 ‘large’ eggs
• 1 Tbs. sugar
• 1 tsp. mirin
• 1/4 tsp. salt
• 1/2 tsp. light soy sauce (usukuchi shoyu); you can use regular soy sauce instead
• Oil for cooking

Equipment:
• 20cm / 8 inch (small) non-stick frying pan
• A heat resistant brush OR a wad of cotton wool or kitchen paper, for spreading the oil
• 1 or 2 forks, or 1 fork and a pair of chopsticks - or if you are skillful one pair of chopsticks
• Sushi rolling mat
• Optional: a fine-meshed sieve

Heat up the pan on medium-low heat. Make ready a small bowl of oil, and the brush or wad of cotton wool or kitchen paper.
Beat all the ingredients together with a fork or chopsticks. Don’t use a whisk since you don’t want it to get foamy.