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1
Mix all the ingredients together (except the oil) very, very well.
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2
Keep the tips of your cooking chopsticks on the bottom of the bowl when you mix, and try not to introduce air bubbles.
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3
Mix well to whisk the egg whites properly.
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4
Spread oil in a frying pan and heat.
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5
Wipe excess oil with paper towels.
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6
I added some tips for adjusting the heat level in Hints.
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7
Press the bottom of the pan on a tightly wrung out moistened wadded up kitchen towel to even out the heat.
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8
Spread a bit less than 1 ladleful of the beaten egg in the frying pan, and spread it around the whole pan.
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9
If any air bubbles form, pop with chopsticks.
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10
When the surface is soft set, fold it into thirds using chopsticks.
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11
Push the folded egg to the far side of the pan.
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12
Spread some oil in the open space of the pan using the oil-soaked paper from Step 2.
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13
Press the bottom of the frying pan on the moistened kitchen towel again as in Step 3.
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14
Pour in some beaten egg as in Step 4.
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15
Hold the rolled egg up a bit and tilt the pan to let the uncooked egg flow under it.
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16
Repeat Steps 5 to 7 until all the beaten egg is used up.
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17
Wrap the cooked tamagoyaki in a sushi rolling mat and leave it as-is for a while.
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18
The tamagoyaki is done.
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19
If you match up the edges of the mat to the corners of the tamgoyaki when you wrap it, the surface will have a clean spiral.
