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1
Put the margarine in a heatproof container and microwave at 500 W for 50 seconds.
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2
Sift the flour, katakuriko, and baking powder together.
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3
Put the melted margarine in a bowl, add the sifted dry ingredients, and mix it with a whisk.
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4
Once the dry ingredients are incorporated, add the egg.
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5
The batter may separate at first, but keep stirring until it comes together.
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6
Add the milk and vanilla essence and continue to mix.
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7
The batter should be thin and smooth.
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8
Heat some oil (not listed) in a well-heated tamago-yaki pan and evenly spread the oil with a paper towel.
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9
Spread 1 ladle's worth of batter into the pan and slowly cook it over low heat.
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10
When the edges turn brown, as shown in the picture, fold it in half.
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11
This photo shows how it looks folded in half.
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12
Slide it to the other side of the tamagoyaki-pan.
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13
Spread 1 ladleful of batter into the open space.
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14
When the bubbles start to form, repeat the process from Steps 7-9 until all of the batter is gone.
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15
When all the batter is gone and the cake is completely cooled, trim off the edges, slice into desired shapes and enjoy.
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16
If the cake becomes too hard after chilling it in the refrigerator, microwave it for about 20 seconds and it will become fluffy again.
