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1
Put all ingredients except the vegetable oil in a bowl and mix well with a whisk (mix until the egg whites are blended well, but do not to create bubbles).
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2
Strain the mixture with a sieve, and then strain again using a finer tea strainer.
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3
Mixing the mixture with a spoon while straining will speed up this process.
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4
Thinly coat the frying pan with oil using a paper towel dipped in oil, and heat on medium heat.
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5
When the frying pan is heated, pour in 1/3 of the egg mixture.
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6
Gently scramble the egg when it starts to bubble, then roll it up when the egg is soft set.
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7
Remove the frying pan from the heat while rolling.
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8
Use a spatula to roll if it is difficult.
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9
Using the same paper towel you used to coat the pan with oil, remove the excess egg from the pan while coating the pan with a new layer of oil.
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10
Pour half of the remaining egg mixture so that it flows beneath the already rolled egg.
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11
Repeat the rolling process as before, add the remaining egg mixture and rolling while cooking (The egg should be rolled 3 times in total).
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12
The egg should be soft-set at this point.
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13
Reduce the heat to low (to prevent burning) and cook the egg through while gently pressing down on the egg with a spatula.
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14
Then it's ready.
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15
Addendum: Pressing the tamagoyaki to the side of the frying pan with the spatula will make a thick tamagoyaki without air pockets.
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16
Addendum: Even if you have trouble rolling the eggs nicely and they become scrambled, just finish by pressing down on them and fry, then it should be be fine.
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17
Addendum: If you turn off the fire, cover the pan with a lid and let the tamagoyaki steam cook, you can prevent the tamagoyaki from being undercooked.
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18
Addendum: Straining the egg mixture will make the tamagoyaki smoother, but it should also be fine mixed with a whisk without straining.
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19
Don't bother straining the mixture if you don't have time.
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20
The flavors will be more pronounced if you chill the tamagoyaki in the refrigerator after it cools down slightly.
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21
I recommend serving it chilled to a freshly made one.
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22
Add bonito soup stock and a little salt and sugar instead of water when making a dashi-maki.
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23
Or you could use a stock made from 1/2 teaspoon powdered soup stock to 50 ml water.
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24
Addendum: When making atsuyaki-tamago (thick tamagoyaki) with a doubled amount of ingredients, it will be easier to roll by repeating the pouring and rolling process several more times.
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25
Addendum: If it burns easily, reduce the heat to low heat.
