Easy Tamago (Egg) Sushi

I bought this little square nonstick pan at Ralphs for only $6.99 a few months ago thinking it would be perfect for making tamago (Japanese sweet egg). Since I'm too lazy to make the little rectangle shaped sushi nuggets by hand , I just make a roll and slice it up.  It's fast, tastes great and I am hoping Mr. Guy might even like scrambled eggs cooked this way (plain of course).

Ingredients:

My cute little tamago pan

• 2 large eggs, scrambled with a fork
• 1/8 tsp dashi powder
• 1/2 tbsp sugar
• 1/2 tsp mirin
• 1/4 tsp light soy sauce or shoyu
• 1/4 cup water
• pinch of salt, optional
• vegetable oil or cooking spray

Instructions:

• Heat the pan and brush or spray with oil.  Add a couple of spoonfuls of egg, just enough to coat the bottom of the pan in a thin layer.  Cook gently (lower the heat if needed) until not quite set on top, but not runny.  Roll it up with chopsticks or a fork to one side of the pan.
• Brush or spray the exposed part of the pan with more oil.  Add another small quantity of egg to coat the bottom again, lifting the cooked rolled up egg to get uncooked egg to run under it.  Cook until almost set, then roll the egg to the opposite side of the pan.
• Keep repeating this procedure until all the egg is used up.
• Optional step:  Place the egg log on a moistened sushi mat and roll firmly into a rectangle shape, with seam side down.  Allow it to cool, then remove and slice and serve.
• Or:  Take the whole egg roll and wrap in a half sheet of nori; slice and serve.
• Or:  Spread some sushi (vinegared) rice onto a whole nori sheet, add the egg log and roll up.  Slice and serve.