Dexterity and practice are required to master this fast-cooking layered ''omelette''. The result, however, is a dish of great subtlety.
- 3 eggs
- 1 Tbsp. niban-dashi
- 1⁄2 tsp. mirin
- 1⁄2 tsp. soy sauce
Beat eggs in a bowl with niban-dashi, mirin, soy sauce, and a pinch of salt. Heat a Japanese omelette pan, or makinabe, over medium-high heat. Grease pan with a paper towel moistened with vegetable oil. Coat pan with about 2 tbsp. egg. Cook, popping air bubbles with a chopstick, until egg is set, about 20 seconds.
Using chopsticks or a fork, roll up sheet of egg, sliding it away from you to the end of pan. Grease pan as before, then add another 2 tbsp. egg, lifting roll so some egg can seep underneath. When egg begins to set, roll this new layer from end of pan back toward you, enclosing existing roll. Repeat process until all egg is used.
Transfer egg roll to a bamboo sushi mat. Wrap mat around roll, mold it into a cylinder, and gently squeeze out excess liquid. Slice diagonally into 3 pieces. Serve with grated daikon sprinkled with soy sauce.