Heat up a tamagoyaki pan (or a regular non-stick fry pan) over medium heat and add a bit of oil to the pan. Use a paper towel to blot any excess oil if needed.

In a measuring cup with a spout, combine the vegan liquid egg mixture, vegan fish sauce, sugar, diced scallions, and black pepper and mix well.

Pour a thin layer onto the pan and allow to cook for about 2 minutes until the bottom sets and the top is nearly set. Start to roll the omelette onto itself to create a log. Cook to seal the log and then push to one side of the pan (I always push it to the side opposite the handle).

Pour another thin layer onto the pan and lift up the log to get a bit of the mixture underneath to stick to the log. Allow cook until nearly set, then roll and build up the log.

Repeat with pushing the cooked rolled log to one side, adding a thin layer to the pan, until the rest of the mixture is used up!

Cook each side until the sides are browned, then remove from the pan. You can roll in a sushi mat to get the shape set to cool slightly, but I often just slap it on the cutting board and slice.

Eat immediately with steamed rice, with some stir fried greens or steamed veggies!