Tamagoyaki

Ingredients:

• 2 large eggs
• 1.5 tsp sugar
• Vegetable oil for frying
• Grated peeled daikon, for serving
• Soy sauce, for serving
• Special equipment: a tamagoyaki pan measuring 18.5 x 1 x 12.5 cm or a non-stick pan with a diameter of 20 cm.

Preparation:

1. In a medium bowl, whisk together the eggs, sugar, 1/8 teaspoon salt, and 4.5 teaspoons water until smooth but not foamy.
2. Heat a tamagoyaki pan over medium heat. Roll up a piece of paper towel, dip it in vegetable oil, and coat the pan with it.
3. Pour in enough egg mixture to lightly coat the bottom of the pan, tilting it as needed. Cook until the egg is set on the bottom but still slightly undercooked on top, about 1 minute.
4. Using chopsticks or a spatula, roll the egg from the far end of the pan toward you. If necessary, use your fingers or a fork to help you roll it. Push the rolled egg toward the far edge of the pan.
5. Brush the open side of the pan with oil. Pour in enough egg mixture to lightly coat the bottom of the pan, tilting it as needed. Cook until set on the bottom but slightly undercooked on top, 30 seconds to 1 minute. Start rolling the omelet from the already-rolled egg at the far end of the pan, using a skewer or spatula to guide it toward you. Repeat this process until all the egg is used.
   
   
   If you're comfortable using chopsticks, try rolling the omelet with them. Otherwise, use a spatula. You can find spatulas the same width as tamagoyaki pans. To create the perfect omelet shape, place it on a bamboo sushi mat or a piece of parchment paper. Wrap it tightly around the omelet and let it rest for a few minutes.
6. Carefully transfer the omelette to a cutting board and cut into 2cm thick slices. Serve sprinkled with grated daikon and/or a drizzle of soy sauce, if using.