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Use dashi stock.
Use mirin.
Use sugar.
Prepare shoyu/soy sauce.
Prepare eggs.
You need salt.

Gather all the ingredients. You might need a Tamagoyaki pan (square shaped pan) or Tamagoyaki shaper like pictured here, but you can make it using regular pan of course..
Mix dashi stock, sugar, mirin, shoyu and salt. Mix thoroughly until the sugar is completely dissolved. Adjust the taste, if you don't like it too sweet, add more salt..
In a separate bowl, beat the egg. Be careful not to overmix it. Just beat the egg until the yolk breaks and dissolved..
Add the shoyu mixture into the beaten egg. Mix it thoroughly..
Heat the pan and coat it with oil. If the pan is hot enough, pour the egg one step at the time using a laddle ＆ spread it across the pan..
Start rolling the egg by using spatula or chopstick. Do not overcook the egg.　Keep the heat low..
Push the cooked egg to the edge. Add more egg mixture..
Keep rolling until all mixture is used up.
Congratulations ~ your tamagoyaki is now ready to serve. Cut it into equal pieces and enjoy it with soy sauce, rice and miso soup. 😊.

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