Tamagoyaki is pretty much egg sushi, which is super easy to make. Check out this recipe:

step 1Collect your tools!
Good nonstick tamago or crepe pan (I’m using a great square pan bought from a local store called Marukai – which is luckily not too bad a drive away from me). You’ll also need either chopsticks or a whisk to scramble the eggs, I prefer chopsticks because a whisk might make the eggs too bubbly. A bowl to mix the ingredients Measuring spoons. I also use a wide spatul…

step 2Collect your ingredients!
The recipe I’m using is quite simple: 4 large eggs 1 tablespoon sugar 1 teaspoon mirin (rice wine for cooking – pick up at any asian market) 1/2 teaspoon shoyu (Soy sauce – try and find a true shoyu or Japanese soy sauce, as Chinese soy sauces will be much saltier) salt (your preference, I usually add just a dash) There are many recipes on the internet, many inc…

step 3Cooking
Before we start cooking, remember that sushi is a lot about balance. You want a good balance of the sweet and savory, egg to rice ratio. Modify the recipe as you see fit. Crack your eggs into your bowl and add your mirin, soy sauce, and sugar while blending. You don’t exactly want bubbly eggs, only frothy, to keep the omelette light and airy but still solid enough to…

step 4Cooking technique 1
Turn on medium heat and oil your pan, make sure you get the sides of the pan oiled because this is where you’ll be leaning the egg and sliding your spatula around. I usually use a piece of paper towel to spread the cooking oil around. Pour your mixture on evenly, you don’t want it cooking immediately as it hits the pan, so you’re not looking for a loud (if satisfying…

step 5Cooking technique 2
Tilt your pan around to spread the mixture, you want to spread the egg evenly around the pan, without it being too thin. This shouldn’t take more than a few seconds. Wait for it to cook a little, it should be opaque and start bubbling up from underneath as the bottom cooks. Now comes the fun part.

step 6Cooking technique 3
Flipping! I use a wide flat spatula for this: You’ll be coming in and trying to fold over the omelette, about an inch or more depending on how you want your tamago to look or how you’ll be presenting it. Flip it in and give the pan a tap on the handle to loosen up the egg (you may have seen many anime characters doing this as they cook). Give the pan a little shimm…

step 7Done? Already?
Keep folding your egg up, don’t worry too much about the omelette being runny or raw on the inside, it should cook up from any residual heat. If not, simply leave it on medium heat for a little while longer, just be careful not to burn the omelette. And you’re done! That was predictably fast and easy wasn’t it! A rectangular tamago pan helps a lot near the end of t…

step 8Serving
Here’s a picture of a few ways to serve tamagoyaki, I didn’t have any meal associated with creating this instructable, so I just sliced it up. I browned my tamago a little more than I would have liked, but this is purely aesthetic, I like the outside of my tamago to be yellow and bright, the interior browning does look pretty though. Thanks for reading!