The 4:2:1 Golden Ratio for Always Delicious Tamagoyaki Rolled Omelette - eggs

Method

• Break the eggs into a bowl.
• Put all the ingredients in the bowl with the eggs, and mix well.
• Pour the egg mixture into a frying pan in 5 portions.
• I use chopsticks, but you can use a spatula of course.
• In 5 minutes it's all rolled up.
• Roll up the omelette with each egg mixture addition.
• If you cook it over high heat while slightly lifting the pan above the heat like this, the egg won't burn.
• So light and tender!
• If you were to ask me what I wanted for my last meal when the world was about to end, I'd choose rice, this tamagoyaki, and tofu miso soup!
• I made a version with green onion.
• You can also add some chopped up beni shoga red pickled ginger for color.
• Tuna is a nice addition too.