I returned from a trip to Japan with a square tomago (omelette) pan and high hopes for making this delicious Japanese speciality. I've tried twice so far and each attempt was worse than the last. (They make it look so easy on Youtube). Egg that cooks too slowly develops into an unappetizing plasma - too quickly and it peels off the bottom of the pan in dry scales. My tomagos were a medly of plasma and scales. It surely has something to do with proper heating of the pan, and also the fact that the egg mixture is much thinner with the addition of dashi and other liquid seasonings.
Any tips would be appreciated!