Whisk together all ingredients until completely combined and creamy.
Using a paper towel, grease a medium non stick pan.
Heat pan on medium. Pour half the mixture into pan. Swirl around to cover the bottom.
When egg starts to set up, using chopsticks, fold or roll up all the way to other end. Push cylinder of egg to the other side. So the unrolled lip is visible. You want to connect it to the next part.
Add the rest of the egg mixture in front of roll where the lip is.
Just as before, when egg starts to set, roll cylinder into new egg portion. Roll all the way and turn tamagoyaki over on seam.
Let cook another minute to make sure set.
Gently push onto plate.
Assemble bowl with rice, vegetables, and tamagoyaki