Tamagoyaki is a familiar Japanese rolled omelet for breakfast and bento boxes, made by cooking beaten eggs seasoned with sugar and soy sauce in thin layers and rolling them together. Slice and serve it warm or cold.
Beat the eggs with the sugar, soy sauce, and salt until smooth.
Pour a thin layer of the mixture into an oiled skillet. When it is halfway cooked, roll it from one side of the skillet to the other.
Push the roll to the empty side of the skillet and pour in another layer of the mixture. Roll it toward the previous layer to build up the layers.
Let the roll rest for a few minutes, then slice and serve.
Important: Roll each layer while it is thin and still slightly undercooked, or the roll may fall apart. Allergens: Contains eggs; soy sauce may contain wheat (gluten). Caution: Keep the skillet over medium-low heat; high heat will set the layers too quickly and make them brittle.
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