How to make perfect Japanese Tamagoyaki?

Hello! Speaking of Tamagoyaki, this is one of my specialties. I failed many times at first, but then I slowly figured out some tricks. Making a perfect Tamagoyaki isn't as hard as it seems; the key lies in a few small details.

First, let's talk about taste. Japanese Tamagoyaki mainly comes in two types: one is sweet, like a dessert; the other is savory, made with dashi (broth), which gives it a moister and richer texture. I personally prefer the latter, but beginners can start with the sweet version, as it's easier to succeed with.

Ingredients you'll need (Basic Sweet Version, serves about 2-3 people):

Eggs: 3
Sugar: 1 tablespoon (about 15g, add more if you like it sweeter)
Mirin: 1 teaspoon (can be omitted if you don't have it, or substitute with a tiny bit of cooking sake plus sugar)
Japanese soy sauce: 1/2 teaspoon (mainly for color and a hint of flavor)
Salt: A pinch (to bring out the sweetness)

As for tools, these should be enough:

Tamagoyaki pan (rectangular): This is a game-changer for easily making beautiful shapes. If you don't have one, a small round non-stick pan will work perfectly, but you'll need to put more effort into shaping it at the end.
A bowl and a pair of chopsticks
A sieve (this is crucial for a delicate texture!)
A silicone spatula

Here are my steps; follow them, and you can't go wrong:

Whisk the eggs, but don't "beat" them: Crack the eggs into a bowl, add sugar, mirin, soy sauce, and salt. Here's the key: use chopsticks to move them back and forth in a "Z" shape, just enough to break up the egg whites and mix them evenly with the yolks. Absolutely do not beat them vigorously like you would for a cake; that will create too many bubbles, and your omelet won't be smooth.
Strain the egg mixture: Pass the mixed egg liquid through a sieve. This step is super important! It filters out any unmixed egg whites and bubbles, ensuring your Tamagoyaki has a smooth, pudding-like texture.
Heat the pan and oil: Turn on medium-low heat and wait for the pan to warm up. Dip a paper towel in a little oil and evenly coat the bottom and sides of the pan. You don't need much oil, just a thin layer. How to check the pan's temperature? Dip your chopsticks into the egg mixture and drop a tiny bit into the pan. If it sizzles and the egg solidifies immediately, the temperature is just right.
Start "rolling"!
- The first layer is the foundation: Pour in about a quarter of the egg mixture, quickly swirl the pan to spread the egg evenly across the bottom. When the surface of the egg is semi-set and the bottom is firm, carefully start rolling it towards you from the far end using chopsticks or a spatula. It's okay if the first roll looks a bit messy; it's the core.
- Push back, pour new egg liquid: Push the rolled omelet back to the other end of the pan. Wipe the empty part of the pan again with an oiled paper towel, then pour in another quarter of the egg mixture. Slightly lift the already rolled omelet to let the new egg liquid flow underneath it, so they connect.
- Repeat, and repeat again: Once the new egg liquid is semi-set, roll the omelet from your side back over the new layer. Then repeat the process: "push back -> oil -> pour egg liquid -> roll" until all the egg mixture is used. Remember, for each layer, let the new egg liquid flow under the old roll.
Final shaping: After rolling the last layer, gently press the entire omelet with a spatula or the edge of the pan to make it more compact and shapely. If you used a round pan, you can transfer it to a sushi rolling mat while it's still warm and roll it up like sushi to fix its shape for a few minutes; it will also turn out perfectly.
Slice and enjoy: Let it cool for a few minutes before slicing; this will result in cleaner cuts.

My few tips:

Heat control is key: Maintain medium-low heat throughout. Too high, and it will burn; too low, and the egg will take too long to set, resulting in a tough texture. If the pan feels too hot, you can temporarily lift it off the heat to cool down.
Patience is paramount: Don't rush. Wait until each layer is mostly set before rolling.
Don't be afraid to fail: The first time, it might be messy or break in the middle, which is completely normal. Do it a couple more times, and you'll get the hang of it. It's a process that improves with practice.

Once you're skilled, you can challenge yourself with the dashi-infused version; that flavor is truly amazing! I wish you success in making your own perfect Tamagoyaki!