The tamagoyaki pan will be used over medium-high heat for the whole process. If the egg mixture is cooking too fast take the pan off the heat.

Prepare a bowl with the vegetable oil in it and a silicone pastry brush ready to go.

Add the sugar and soy and mix well into the eggs.

Place the pan over the heat and wipe with the oil. A non-stick pan will need less oil than a cast iron pan to stop sticking.

Spread the first layer of egg mixture all over the pan. Don't be afraid to move it around to get full coverage. If it starts to bubble anywhere, break the bubble, we want a good even layer of egg.

If you can lift the egg layer up with your spatula or chopsticks, it's ready to roll. Roll the egg layer away from the handle and roll tightly towards the curved end of the pan.

Quickly spread some oil on the exposed pan and slide the egg roll back to the handle end. Once again spread some more oil in the pan before adding the second ladle of egg mixture.

Lift the egg roll a little to allow some egg mixture to cook underneath the roll. This helps with the rolling of the egg down to the curved end of the pan.

When the egg layer is cooked enough, repeat the same rolling process as the first time.

Repeat with the 3rd and 4th layers and remove from the pan to a serving plate.

You can serve it on its own or as a sandwich with Japanese Milk Bread like in our photo.

Add extra seasoning and any sauce you wish.