This is a very simple home-style tamagoyaki made with eggs, mirin and a little salt. It has a gentle sweetness and a comforting flavour, and is perfect as a side dish. I like this version as a starting point because you can focus on the rolling technique first. Later, you can try other versions with dashi, soy sauce or a little sugar depending on the flavour you like. I will add more recipes here in the future. For this recipe, I used hon mirin that I bought from a Japanese grocery store. If you cannot find hon mirin nearby, a mirin such as Spiral can be a useful option from local stores. I often use it when I run out of hon mirin. A few tips to help it turn out well: Keep the heat around medium-low. Hon mirin contains sugar and alcohol, so tamagoyaki made with mirin can brown more easily than plain rolled egg. After heating the pan over medium heat, lower it slightly and cook around medium-low. This helps keep the colour soft and yellow. Oil the pan each time. Each time before you pour in more egg mixture, use folded kitchen paper to lightly oil the pan again. Try to oil the pan well, including the sides, so the egg does not stick and rolls more easily. Do not worry if the first roll is messy. The first roll becomes the centre of the tamagoyaki, so it does not need to look perfect. The second and third layers will wrap around it and help the shape come together. You can also gently press it into shape with a spatula as you go. If you see large bubbles while cooking, gently pop them with chopsticks so the inside looks smoother when sliced. Once you get used to the rolling, tamagoyaki becomes a lovely little side dish for bento or everyday meals.