Tamagoyaki translates as “grilled egg”, although most of the time it’s prepared in a special rectangular pan, instead of on a griddle. At its most basic, tamagoyaki is made by pouring a thin layer of egg whisked with other ingredients into the pan and cooking until it’s set on the bottom but still moist on the surface, then it’s rolled towards you and pushed to the other side of the pan. Another layer is poured into the pan, the egg is rolled over that, increasing the girth, then again, pushed...