• Before we start... This type of tamagoyaki is the most challenging to make as the egg mixture is very watery. If you're a beginner, practice first with my 3-Ingredient Simple Tamagoyaki recipe without dashi.

  Gather all the ingredients.
  
• Crack 3 large eggs (50 g each w/o shell) into a bowl. Gently whisk by "cutting" the eggs with chopsticks in a zig-zag motion. Do not overmix.
  
• Combine the seasonings in another bowl: 3 Tbsp dashi (Japanese soup stock), 2 tsp sugar, 1 tsp soy sauce, 1 tsp mirin, and 2 pinches Diamond Crystal kosher salt. Mix well.
  
• Add the seasonings to the eggs and whisk gently to combine. Then, pour the mixture into a measuring cup with a spout and handle for easy pouring into the frying pan.
  

(Method 1) To Cook in a Tamagoyaki Pan

• Heat the pan over medium heat. Then, dip a folded paper towel in 2 Tbsp neutral oil and apply a thin layer to the pan. Add a drop of egg mixture into the pan; if it sizzles, it's ready.
  
• Pour a thin layer of egg into the pan and quickly tilt it so the mixture coats the entire cooking surface.
  
• Poke any air bubbles with cooking chopsticks. When the bottom of the egg is set but the top is still runny, start rolling the egg into a log shape using cooking chopsticks or a spatula. Start at the far side of the pan and roll toward the handle.

  Nami's Tip: Don't worry about rolling perfectly at this stage, since the inner layers will be hidden inside.
  
• Move the rolled omelette to the far side. Apply more oil to the pan with a paper towel, even under the omelette.
  
• Pour the second thin layer of egg, just enough to cover the bottom of the pan. Lift the rolled omelette and tilt the pan to spread the egg mixture underneath.
  
• When the new layer of egg has set and is still soft on top, roll it as before from the far side toward the handle.
  
• Move the rolled omelette to the far side as before. Again, apply more oil on the pan and under the omelette.
  
• Repeat pouring a third round of egg, lifting the omelette to spread the mixture underneath.
  
• Roll again when the new layer of egg has set and is still soft on top.
  
• Repeat greasing the pan and pouring the fourth round of egg.
  
• Make sure it thinly coats the bottom of the pan, including under the rolled omelette.
  
• Roll it into a log shape as before.

  Nami's Tip: Control the cooking temperature by lifting the frying pan rather than adjusting the stove heat. If the heat is too weak, the egg will stick to the frying pan, so be careful.
  
• This is the fifth round.
  
• This is the sixth and final round.
  
• You can brown the omelette a little bit.
  
• Remove the omelette from the pan and place it on a bamboo sushi mat. While it’s hot, roll up the omelette with the mat to help set its shape. Let it stand for 5 minutes.

  Nami's Tip: Rolling in the bamboo mat is optional but recommended for a neat log shape.
  

(Method 2) To Cook in a Round Frying Pan

• Heat the pan on medium. Dip a folded paper towel in 2 Tbsp neutral oil and apply a thin layer to the pan. Add a drop of egg mixture; if it sizzles, it's ready. Pour a thin layer of egg into the pan and quickly tilt it so the mixture coats the entire cooking surface.
  
• Poke any air bubbles with cooking chopsticks. When the bottom of the egg is set but the top is still runny, roll the egg in a log shape using cooking chopsticks or a spatula. Start at the far side of the pan and roll toward the handle. Here, I added ½ sheet of nori (optional) to my omelette and then rolled.

  Nami's Tip: Don't worry about rolling perfectly at this stage, since the inner layers will be hidden inside the omelette.
  
• Move the rolled omelette to the far side of the pan. Reapply more oil with a paper towel, even under the omelette. Pour the second thin layer of egg, just enough to cover the bottom of the pan. Lift the rolled omelette and tilt the pan to spread the egg mixture underneath.
  
• When the new layer of egg has set and is still soft on top, roll it from the far side toward the handle. I placed another layer of ½ nori sheet (optional) on top before rolling.
  
• Again, move the rolled omelette to the far side of the pan reapply oil with a paper towel. Repeat with a third round of egg.
  
• Roll as before. I placed another ½ sheet of nori here before rolling. Repeat until you’ve cooked all of the egg mixture.
  
• Remove the omelette from the pan and place it on a bamboo sushi mat. While still hot, roll up the omelette in the mat to set its shape. Let it stand for 5 minutes.
  

To Serve

• Slice the omelette crosswise into ½-inch (1-cm) pieces.
  
• Peel and grate 3 oz daikon radish. Gently squeeze the water out and place in a small dish or bowl. Pour soy sauce over the grated daikon and serve on the side.
  

To Store

• Once cool, place it in an airtight container and store in the refrigerator for 2–3 days or in the freezer for up to 2 weeks. Defrost overnight in the refrigerator or microwave.