Tamagoyaki

Add Salt pepper soy sauce and mirin to the eggs and mix well 

On a medium heat tamagoyaki pan ( or regular pan) oil and pour a thin layer 

If using a regular pan pour out the egg mixture then when nearly cooked  tuck in the sides before every roll and repeat with all the egg mixture .

Roll the first layer to the end then oil if needed  and pour another thin layer making sure to get it under the egg roll . Roll before the egg is not completely cooked so it will stick when rolled up .

Keep repeating with thin layers until all the egg mixture is gone 

Rest a few minutes before slicing then garnish with scallions 