Mix eggs, KEWPIE Salad Dressing Soy Sauce, sugar, salt, and KEWPIE MAYONNAISE ORIGINAL according to the recipe. Stir until well combined. Cut nori sheets to fit the size of the pan.

Add a little cooking oil to the pan. Pour in more than half of the egg mixture into the heated pan over medium to medium-high heat, then place half a sheet of roasted nori on top.

When the egg begins to set, roll it together with the nori/dried seaweed from the top side of the pan toward the bottom.

Move the rolled omelet (from the previous step) back to the top side of the pan, then pour in the remaining egg mixture. Lift the rolled omelet slightly with chopsticks and let the egg mixture flow underneath.

Place the remaining nori on top of the egg. When it starts to set, roll again using the same technique as before. Remove the tamagoyaki from the pan, cut into 4 equal pieces, and serve with KEWPIE MAYONNAISE ORIGINAL.