I have been toying with the idea of making Tamagoyaki for quite some time now.
Every single time I have had this delicious treat, I vow to learn how to make it.
I am wondering if any of my fellow chowhounders makes it, and do I absolutely need the square pan? Does anyone use a regular round pan?
I plan on serving it the way I have recieved it, sliced or with scallion but I also would like to incorporate it into sushi rolls.