• In a bowl, gently whisk the eggs with all of the seasoning ingredients. For an ultra-smooth result, optionally strain the mixture once or twice to remove any air bubbles.
  3 large eggs, 45 ml dashi, 2 teaspoons sugar, 1 teaspoon light soy sauce, 1 teaspoon mirin, 2 pinches salt
  
• Heat a tamagoyaki pan (or a small non-stick skillet) over medium heat and add the neutral oil.
  2 tablespoons neutral oil
• Test the temperature with a drop of egg mixture; it should sizzle immediately.
  
• Pour in a thin layer of the egg and tilt the pan until it coats the entire surface.
  
• When the bottom just sets, roll the omelette from the far side of the pan toward the handle.
  
• Brush a little oil onto the exposed pan, then add another thin layer of egg.
  
• As soon as this layer is almost set, roll the omelette back toward the opposite side, starting with the existing roll.
  
• Repeat the oiling, pouring, and rolling until you’ve used all of the egg mixture.
  
• If you like a light crust, brown the surface briefly. Transfer the omelette to a bamboo sushi mat, roll to shape, and let it rest for 5 minutes.
  

For Serving

• Slice the omelette into 1 cm pieces.
  
• Grate the daikon, squeeze out excess liquid, and serve alongside the omelette with a splash of soy sauce.
  85 g daikon radish, light soy sauce