Tamagoyaki is a Japanese dish similar to an omelet. It’s scrambled eggs a little thicker than crepes rolled into layers. It’s those little egg rolls in the photo above. It can be a bit tricky to make but if you have a flat rubber spatula (for baking) and patience then you can easily master it. It took me a couple of fails to get a hang of it. The secret is in pouring the egg in batches, rolling it slowly so it doesn’t rip and making sure the new batch you pour in cooks into the last.