| Begin by mixing all of your ingredients well. Bring a square cast iron pan or Japanese omelet pan to medium-low heat and apply a thin layer of vegetable oil to the surface. |
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| By placing the pan on a burner larger than the pan itself, you're ensuring that there's an even heat front across the entire cooking surface. Start by adding some of your egg mixture, a very thin layer at a time. |
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| If any bubbles form, be sure to pop them before they get too large. Before the layers solidify, while they're still liquid, flip the egg over on itself using chopsticks or a spatula. |
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| Using a paper towel that's been dipped into vegetable oil, apply another layer so the next layer doesn't stick to the pan. |
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| Add another layer of egg to the pan by pouring in enough egg to cover the bottom of the pan. |
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| Flip again, and repeat the the previous steps until all the egg mixture is used up. Each time you flip the egg, alternate from top to bottom so that the same surface of egg does not stay in direct contact with the heat for too long, otherwise you end up with browned outsides. |
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| Here's the block of finished tamago. |
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| Here's some tamago nigri with a nori belt holding it to the rice. Notice the layers, properly made tamago should have layers but it shouldn't be overcooked like this. |
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| Here's another shot of tamago, this time without nori belts. |
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