Method

Beat eggs, then mix in dashi (high ratio — this is the key Kyoto difference), usukuchi soy, mirin, sugar, and salt. Strain through a sieve.
About 5 min
Heat rectangular tamagoyaki pan over medium-low heat. Brush with oil — use a paper towel folded small.
About 2 min
Pour one-quarter of the egg mixture. Tilt pan so it spreads thinly. When just barely set on top (still jiggly), start rolling from far edge using chopsticks.
About 3 min
Push roll to the far end. Oil pan again. Pour another quarter of egg under and beside the roll. When set, roll again incorporating the previous roll.
About 3 min
Repeat twice more. Shape in bamboo mat for 3 minutes. Slice and serve with grated daikon, shiso, and a few drops of soy sauce.
About 6 min

Nutrition per serving (estimate)

Contains: eggs, soy, fish