- In a mixing bowl, combine the eggs, milk, salt and sugar and mix well.
- Prepare a small bowl of oil and fold a paper towel so that you can use it to brush the inside of the tamagoyaki pan.
- Add all of the oil in to the pan and heat it over a medium heat. Swirl the oil to coat the pan and after about 30 secs, pour the oil back in to the small bowl with the paper towel.
- Dredge the paper towel in the oil and then use it to lightly brush all around the pan.
- Continue to heat the pan over a medium flame for another 20 secs before adding in a ladle of the egg mixture.
- Allow the egg to set lightly before mixing it so that all of the uncooked egg can seep through the gaps and set.
- When the egg has set, loosen the far end before you fold it gently by flipping it over itself towards you. Continue until the egg is closest to you and then use the paper towel to oil the end of the pan.
- Slide the egg over to the newly oil section of the pan and then oil the exposed side. Heat again briefly before adding in another ladle of the egg mixture and allowing to set lightly.
- Carefully lift the folded egg section so that any of the uncooked egg can set underneath it. When the egg is no longer runny, flip it towards yourself as done prior and then oil the far side of the pan. Slide the egg back down that side and then oil the side closest to you.
- Repeat these steps until all of the egg mixture has been used up.
- When the egg has been folded, Try moulding it in to a rectangular shape using a wooden block or flat utensil.
- Transfer the cooked egg on to a plate to cool while you prepare the bread by mixing the mustard and mayonnaise together and then spreading it on to one side of each of the slices of bread.
- Place the cooked tamagoyaki in between the two slices and then carefully cut off the crusts for a neat look. Garnish with sesame seeds and serve!