Tamagoyaki

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1. 1Step 1: Crack the eggs into a bowl. Use chopsticks or a fork to beat the eggs gently so as not to create foam. Add water, sugar, and Kikkoman Soy Sauce to the beaten eggs.
2. 2Step 2: Using a paper towel, grease the surface of the Tamagoyaki pan, then heat over medium heat. Once the oil is heated, pour in about 1/3 of the egg mixture and spread it evenly. Once partially cooked to the point it doesn't flow even when tilted, lift up the fried egg from the far edge with chopsticks and fold it toward you, rolling it. Move the rolled egg to the far edge, re-grease the pan, and pour in about 1/2 of the remaining egg mixture. Lift the near end of the fried egg slightly to let some egg mixture run underneath. When partially cooked, roll it from the far end back to the near end. Push the rolled egg to the far edge, re-grease the pan, and pour in the remaining egg mixture, allowing some to run underneath. Once cooked halfway, roll the fried egg to the near end. Lift the fried egg and press it against the near edge of the pan. Once the outer edge turns a little golden-brown, place the omelette onto a makisu (sushi mat) or paper towel on a cutting board. Shape the Tamagoyaki by rolling it in the makisu or paper towel and let it sit for 3 minutes. Once cooled, cut into bite-sized pieces and serve on a plate. Garnish with grated daikon radish and pour a small amount of Kikkoman Soy Sauce (separate from listed ingredients) on top to eat with the Tamagoyaki.
3. 3Step 3: Using a paper towel, grease the frying pan with cooking oil and set over medium heat. Once hot, pour in the beaten egg mixture, stirring thoroughly with a fork, and reduce heat to medium-low. Once partially cooked to the point it doesn't run even when tilting the pan, use a spatula to slightly lift and fold the fried egg from one side edge. Similarly, lift and fold the other side, then the far edge. Roll up the fried egg from the far side to the near side. Since the area is large, it might be easier to use a fork or other utensil when rolling. Once the outer edge turns a little golden-brown, place the fried egg onto a paper towel on a cutting board. Roll the Tamagoyaki up inside the paper towel and let it sit for up to 3 minutes. Once cooled, cut into bite-sized pieces and serve on a plate. Garnish with grated daikon radish and pour a small amount of Kikkoman Soy Sauce (separate from listed ingredients) on top to eat with the Tamagoyaki.