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Prepare fillings: Chop scallion, and drain the oil (or water) in a canned tuna.
Make an egg mixture: Beat eggs in a bowl, add fillings, salt, and soy milk, and mix.
Prepare a pan: Heat a Japanese omelet pan over medium heat, add oil and wipe off excess oil with a paper towel.
1st layer: The egg mixture is added in 3 times. Pour 1/3 of the egg mixture, and when the surface is still soft and the bottom is cooked, roll it 3 to 4 times from the back and move to the back.
2nd layer: Add some oil if necessary, pour half of the egg mixture, lift the tamagoyaki and pour the mixture under the bottom. When the surface is almost cooked, roll it 3 to 4 times from the back and move to the back.
3rd layer: Repeat step 5.