Tamagoyaki (meaning literally "grilled egg") is a great introduction to some of the key flavors of Japanese cooking. It's commonly considered a Japanese omelete, but you'll find it's rolled instead of folded. This recipe is just 5 ingredients; if you're a little nervous about trying a Japanese dish, let this be your first foray into things. It's become a favorite on my breakfast menu. More details about this dish and this recipe are available on my blog. —Alisha
Crack eggs into bowl. Add mirin, soy sauce, and salt. Mix with a fork until incorporated.
Heat about 2 tsp olive oil in pan over medium-low heat until oil shimmers. Pour thin layer of egg mixture into pan; pour enough to cover the pan, tilting the pan gently to distribute the mixture evenly.
Pour next layer of egg into pan. Gently lift the first layer up and tilt the pan so that egg mixture goes under the first layer. Cook for about 20-30 seconds. Roll first layer up in second layer, and roll the entire thing up, just as you did with the first layer.
Repeat as needed until all of mixture is gone.
Slide directly from pan onto plate and serve immediately.