Classic Tamagoyaki

1. Beat the eggs: Crack 3 eggs into a bowl. Add 1 teaspoons soy sauce, 1 teaspoons mirin, and 0.5 teaspoons sugar. Beat gently with chopsticks or a fork — combine without incorporating air. The mixture should be smooth and slightly golden, not frothy.
2. Heat and oil the pan: Heat your Happi Studio Tamagoyaki Pan over medium-low heat for 40-60 seconds. Add 1 teaspoons vegetable oil and wipe evenly across the entire surface. The pan is ready when a small drop of egg sets immediately on contact.
3. Pour the first layer: Pour enough egg mixture to coat the base in a thin, even layer — approximately one third of the total mixture. Tilt the pan to reach all four corners. Wait until the surface is just set but still slightly liquid on top — about 45 seconds.
4. Roll the first layer: Using the included spatula or wooden chopsticks, fold the egg toward you from the far end in three or four folds. Keep the roll tight. Push the completed roll to the far end of the pan.
5. Second layer: Pour the second third of the egg mixture, lifting the roll slightly so the egg runs underneath it. Wait until just set, then roll back toward you over the first layer.
6. Third layer and finish: Repeat with the final third of the egg mixture. Roll back one final time. Remove from heat and allow to rest for 1 minute — the roll will firm and hold its shape as it cools slightly.
7. Slice and serve: Slice into portions approximately 2 to 3 cm thick. The layers will be visible in the cross-section — that is the result the technique is working toward. Serve immediately alongside steamed rice or miso soup.

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