Tamagoyaki (Japanese Rolled Omelet)

In a small bowl, combine the ingredients for Egg Mixture and mix well. Add the dashi stock and stir until fully incorporated. Preheat the pan over medium heat for about 90 seconds. Add oil and use a paper towel to spread it evenly.

Once the oil begins to smoke across the entire surface of the pan, turn off the heat. When the smoke clears, pour about a quarter of the egg mixture into the pan and spread it evenly. Use chopsticks or a wooden spatula to pop any bubbles.

Turn the heat back on and cook over low heat for 10 seconds. Once the eggs are half-cooked, roll them from the back to the front using chopsticks or a spatula. Lightly oil the empty space with a paper towel, then slide the rolled egg to the back of the pan.

Oil the empty space again, then pour in about one-third of the remaining egg mixture. Lift the rolled egg from Step 3 and tilt the pan to spread the mixture evenly across the surface. Cook for about 10 seconds. Once the eggs are slightly runny, roll them from the back to the front, just as in Step 3, and slide them to the back of the pan.

Repeat Steps 4 and 5 two more times, rolling the remaining egg mixture in the same way. Cut into bite-sized pieces, garnish with grated daikon, drizzle with soy sauce, and serve.