Ack... Forgot I have the pan for tamagoyaki, that I don't think many would have... It can be done in a regular frying pan though it losses a bit of its look, but instead of rolling it up and adding mixture a little at a time, put the whole kit and kaboodle in the heated/oiled pan and after eggs have just 'set' fold rounded ends inward like an envelope then roll into the 'log' form. Try not to brown the egg though it needs to be done quick.

If the egg isn't quite fully set or wants to unroll, wrap in a bit of plastic wrap and let it finish cooking under its own steam. And because the eggs are sweetened it still tastes really good (better IMO) when cold as well and keeps wrapped in the fridge for about two days.