TamagoYaki Fun to eat and fun to make! 1. 3 Eggs 2. Tablespoon Shoyu 3. Tablespoon Hon-Dashi (Bonito Stock) 4. 1/10th cup Sugar 5. Bamboo cooking mat. Whip the eggs into a froth. Add Shoyu, Hon-dashi and sugar, and mix with eggs well. Preheat stove using a square fry pan, and use oil of choice. Pan should be hot, then reduce heat once eggs are added. When ready, pour a thin coat of eggs into the pan. When the eggs solidify, choose a corner and start to roll them up, like a crepe. When you reach the end, lift your roll up, pour a bit of liquid egg underneath, and make another thin coat of egg in the opposite direction. Then, take the side with your big roll and start rolling the opposite way; like rolling up a carpet, getting bigger and bigger. Repeat process until liquid eggs are gone. Then, place on bamboo mat and roll up like a burrito, but don't squeeze too tightly! After the Tamagoyaki has cooled a bit, place the Tamagoyaki inside the rolled up bamboo matt inside the refrigerator for 10 minutes. Take out of fridge, and Enjoy! Should look like this: Tamagoyaki Actually, hopefully yours will look better than that.