Tamagoyaki (Japanese Rolled Omelette)

Instructions:

1. In a bowl, gently beat the eggs. Try not to create too many bubbles for a smoother texture.
2. Add soy sauce, mirin and sugar into the beaten eggs and mix well.
3. Heat a non-stick pan with a touch of oil over medium heat.
4. Pour a thin layer of the egg mixture into the pan, tilting to cover the surface evenly.
5. When the egg begins to set but is still raw on top, gently roll the egg into a log, starting from one end of the pan to the other.
6. Move the omelette to one side of the pan, add a bit more oil, then pour another thin layer of egg, lifting the omelette slightly to let the egg flow underneath.
7. Once the new layer sets, roll the omelette over the set egg to add another layer to the roll.
8. Repeat this process until all the egg mixture is used up.
9. Remove the omelette from the pan and let it cool before cutting into thick slices to serve.