Heat a Tamagoyaki pan at low heat. Brush a thin layer of oil on the pan. Wipe off excess with a paper towel.
3. Step
Pour ¼ of egg mixture into pan and quickly swirl to cover the entire pan.
4. Step
When the egg is set, put a sheet of nori and cheese on top. Roll the egg.
5. Step
Pour in ¼ of the egg mixture, lift up the cooked egg roll and let the mixture to flow under it. When the egg is set, roll the omelette toward you. Repeat this procedure one more time.
6. Step
Cut the omelette into bite sized pieces, garnish with mayonnaise and tobiko.
