– Preparation: In a bowl, crack the eggs and gently beat them. Add sugar, mirin, soy sauce, and a pinch of salt. Mix the ingredients thoroughly until the sugar is completely dissolved. – Grease the Pan: Heat the Tamago pan over low to medium heat. To prevent sticking, grease it lightly with vegetable oil using a paper towel or a brush. – Layer and Cook: Pour a thin layer of the egg mixture into the pan, just enough to cover the bottom. Allow it to cook until it’s partially set but still slightly runny on top. – Roll and Push: Using chopsticks or a spatula, gently roll the partially cooked egg from one end of the pan to the other. This forms a thin layer. – Add More Egg: Add another thin layer of the egg mixture to the pan, making sure it flows underneath the rolled layer. Allow it to cook until partially set. – Roll Again: Roll the newly added layer over the existing rolled egg, creating a layered effect. Repeat this process, adding layers and rolling until you’ve used up all the egg mixture. – Shape and Rest: Once all the layers are rolled, shape the Tamago into a rectangular block by pressing it gently with the spatula. Remove it from the pan and let it cool for a few minutes. – Slice and Serve: Using a sharp knife, slice the Tamago into bite-sized pieces. Serve as part of a sushi platter or enjoy it on its own.