Method

Beat eggs well. Mix in dashi, mirin, soy sauce, sugar, and a pinch of salt. Strain through a sieve for a smoother texture.
About 5 min
Heat a rectangular tamagoyaki pan (or small non-stick pan) over medium heat. Brush with oil.
About 2 min
Pour in one-third of the egg mixture. When edges set but center is still runny, roll from far edge towards you.
About 3 min
Push the roll to the far end. Oil the pan again. Pour another third of egg mixture, lift the existing roll so mixture flows under it. Roll again when set.
About 3 min
Repeat for remaining egg. Shape with bamboo mat if desired. Slice into rounds, serve with grated daikon and soy sauce.
About 4 min

Nutrition per serving (estimate)

Contains: eggs, soy, fish