Single-Egg Tamagoyaki (Round Pan & Square Pan Methods)

Crack 1 egg into a bowl, add 1 tsp sugar, 1 pinch salt, and 2 tsp water. Whisk with chopsticks to break egg strands until smooth and well blended.

Turn stove to medium-low heat (level 2 of 5), place 20cm round frying pan to preheat. Add 1 tsp rice bran oil and swirl to coat the bottom until hot enough to feel radiant heat with your palm.

Keep medium-low heat, pour 1/3 of the egg mixture into the hot pan and swirl quickly to form a thin crepe. Rotate pan until egg stops flowing and sets slightly, fold both sides inward with chopsticks into a rectangle, then roll towards yourself about 3 times and push the roll to the far end.

Pour half of the remaining egg mixture (second 1/3 portion), lift the first egg roll with chopsticks so the new liquid flows underneath. Once semi-set, fold sides to match the egg roll width and roll up towards you.

Pour most of the remaining egg mixture (leaving a few drops), lift and roll as before. Apply the last few drops to seal any tears or seam gaps, cook until sealed, then transfer with a spatula onto a cutting board.

Crack the second egg into a bowl, add 1 tsp sugar, 1 pinch salt, and 2 tsp mayonnaise. Whisk vigorously with chopsticks until the mayo is fully emulsified into the egg with no lumps.

Preheat rectangular tamagoyaki pan over medium-low heat, add 1 tsp rice bran oil coating the bottom and sides. Pour 1/3 mayonnaise egg mixture; when semi-set, fold in half lengthwise and roll 2-3 times toward yourself, then push to far end. Pour next 1/3 mixture underneath, lower heat to very low, and roll up.

If needed, flip the egg roll horizontally for even shape. Pour the final 1/3 egg mixture underneath, roll up completely. Press against pan walls with spatula to shape clean edges, cook until golden and set, then transfer to cutting board.

Place both tamagoyaki rolls on a wooden cutting board, slice each into 1.5 to 2cm thick bite-sized pieces using a sharp kitchen knife, then pack into bento or serve on a plate.