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1
Do you have a square tamagoyaki pan?
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2
Then all you need otherwise is paper and aluminum foil.
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3
Measure the inner width of the tamagoyaki pan with a ruler, and cut a piece of paper that's 5 cm wider than that.
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4
Roll it up to make a 1 cm diameter cylinder, and secure with tape.
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5
Wrap aluminium foil around the cylinder, and butter thinly with your fingers.
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6
Put the unsalted butter in the tamagoyaki pan, and heat the pan up just a little to melt the butter.
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7
Put the egg and sugar in a bowl and beat together, then add the sifted pancake mix, soy milk and melted butter.
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8
Don't wipe off the butter in the tamagoyaki pan.
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9
Heat up the pan and then cool it down by settomg on a moistened kitchen towel, then back on the heat.
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10
Add about 1/2 a ladle full of the batter and spread it in the pan, then cook until bubbles form on the surface over low-medium heat.
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11
Put the prepared foil wrapped cylinder in the pan on the far side, and roll the cooked batter around it using a spatula.
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12
Shift the rolled up batter to the back of the pan again, and pour in more batter.
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13
(If it sticks to the pan, oil the pan first.)
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14
When the surface is bubbly once more, roll it around the cylinder again.
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15
Repeat Step 5 patiently until all the batter is used up.
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16
Roll, roll roll.
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17
Done.
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18
Leave until cool.
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19
Once it has cooled down, slowly take out the cylinder in the middle, slice into rings of your preferred width and enjoy.
