Add the seasonings to the eggs and mix thoroughly.

Lightly oil a tamagoyaki (Japanese omelet) pan (oil not included in ingredient list), heat it, then briefly place the pan on a damp towel to cool slightly.

Cook the eggs over medium-low heat, rolling them up carefully as you go.

Be sure to stir the egg mixture each time before pouring it into the pan, as the cornstarch can settle at the bottom.