Tamagoyaki

Add the eggs and use chopsticks to gently "cut" through the whites and yolks, mixing them thoroughly without whipping in air bubbles.

Heat a rectangular tamagoyaki pan over medium heat. Dip a folded paper towel in neutral oil and vigorously rub it over the entire pan.

Pour a thin layer of the egg mixture into the pan, tilting to cover the bottom. When it is half-set but still shiny on top, use chopsticks or a spatula to roll the egg tightly from the far end toward you.

Push the rolled log back to the far end. Re-oil the empty part of the pan. Pour another thin layer of egg, making sure it flows *underneath* the existing log.

Once the new layer is half-set, roll the log toward you again, wrapping it in the new layer. Repeat this process 3-4 times until all the egg is used and you have a thick, golden, multi-layered rectangular omelette. Let it cool slightly before slicing into thick pieces.