Japanese Tamagoyaki (Rolled Egg Omelette)

Instructions:

1. In a bowl, beat the eggs and mix in sugar, soy sauce, mirin, and a pinch of salt.
2. Heat a Tamagoyaki pan or a rectangle frying pan on medium heat and add some vegetable oil.
3. Pour a thin layer of the egg mixture on the pan and spread it to cover the entire pan. Once the surface of the egg has mostly cooked, start rolling the egg from one end to the other.
4. When the rolled egg is moved to one side of the pan, oil the empty part of the pan and pour in another layer of egg mixture. Make sure the new layer of egg attaches to the rolled egg.
5. Continue this process until all the egg mixture is used.
6. Remove the omelette roll and shape it while it's still hot using a bamboo sushi mat if you have one.
7. Once the Tamagoyaki has cooled down, slice it into small pieces and it's ready to serve.