Ingredients: 80ml of milk (or sugar-free soy milk), 1/2 tsp of sugar, 1/8 tsp of salt, 3 eggs.

Method: 1. Add salt and milk to milk, stir well, then mix with egg liquid evenly.

2. Apply hot frying oil evenly to the tamagoyaki pan.

3. Use chopsticks to dip the egg liquid across the surface of the pot. If the egg liquid condenses quickly, it means the oil is warm enough and you can start cooking.

4. Pour in about 1/5 of the egg liquid. If there are bubbles, pop them with chopsticks. If the egg liquid does not flow, use chopsticks to roll up the egg. It can be done from bottom to top or in the opposite direction, depending on personal habits.

(Here, push the roll upward from the bottom close to you).

Re-oil the pan.

5. Push the egg roll back to the starting point, pour in the second egg liquid, gently lift the egg roll completed in step 4, and let the egg liquid flow under it to connect it.

6. Repeat the rolling action and re-oil until all the egg liquid is used up.

7. When finished, you can also use a spatula to press the egg roll slightly to adjust its shape.

8. After removing from the pot, let it cool before cutting into pieces. The shape will be more beautiful.

TIPS: When cutting, cut the whole tamagoyaki lengthwise into long strips, and then cut into small dices, which is called "dice thick egg yaki".

This article is from Savage Culture's "Because of Love, Make Bento"