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Gather all the ingredients.
To a measuring cup or bowl with a pouring spout, add 3 large eggs and ½ Tbsp sugar. Add 1 pinch salt, 1 tsp usukuchi soy sauce, and 1 Tbsp water.
Gently 'cut' the eggs using cooking chopsticks in a zigzag motion. Do not overmix.
Heat the tamagoyaki pan over medium heat and apply a thin layer of neutral oil.
Pour in a thin layer of egg mixture and quickly tilt the pan to coat the surface.
Pop any air bubbles and distribute the egg mixture evenly.
Once the bottom of the egg has set, start rolling the egg into a log shape.
Lightly grease the far side of the pan and push the omelette back.
Repeat the process for the second and third layers, rolling each time.
For the final layer, pour the egg mixture, lift the omelette, and roll it.
Press down on the omelette to flatten and shape it into a rectangular block.
Transfer the Tamagoyaki to a cutting board and let it stand for 5 minutes.
Cut the Tamagoyaki in half crosswise, then cut each half into thirds.