First beat your eggs in a bowl using a fork or chop sticks. 

Next add the soy sauce, mirin and sugar to your mixture.

Add a pinch of salt and place a small amount of cooking oil or spray on your Tamagoyaki pan

Once the Japanese omelette pan has heated up you are ready to add a small amount of egg mix. 

Pour a thin layer of egg mix onto your Tamagoyaki pan. Once the egg has formed into a solid mixture, roll the egg to the side of the pan and pour your next layer of egg mix. 

Make sure you have plenty of oil or spray to keep the egg from sticking to the your Japanese Omelette Pan.

Again, once the egg is cooked, roll the first piece of egg onto the egg to create a cylinder shape. You will now begin to make a small roll of egg. 

Continue to add small amounts of egg whilst keeping the pan well piled. Each time you add more egg and roll it up, your sushi egg roll will get larger and larger as you add more layers. 

Continue to add layers of egg to your Tamagoyaki pan until all the egg mixture is used up.

Your Tamagoyaki is now finished and you can remove it from the pan and slice up using a knife.

This will make a great bento egg roll to go alongside a sushi bento box or in your kids packed lunch. Enjoy!