Step 1

Add the eggs, water, and memmi sauce into a cup with an easy-to-pour spout. Beat the eggs with a whisk until the egg whites and yolks are well combined. Optional: strain the mixture for a smoother consistency.

Step 2

Heat a tamagoyaki pan or regular pan over medium heat and lightly oil the bottom. Pour a thin layer of the egg mixture to cover the surface of the pan. Slightly scramble the eggs for the first few seconds but allow them to set into an even layer after it starts to cook. When it's 70% cooked but the surface is still wet, roll into an omelet and move to one side of the pan.

Step 3

Re-oil the pan. Pour another thin layer of the egg mixture into the pan and lift the omelet to allow the egg mixture to flow under it. Slightly scramble the eggs for a few seconds and allow to set in an even layer. When the eggs are 70% cooked but the surface is still wet, roll another layer of the omelet and set it to one side of the pan. Repeat this set until the egg mixture is gone.

Step 4

Remove from the pan and allow it to rest for several minutes for easy slicing. Cut into even slices and serve. Enjoy!