Tamagoyaki

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1. 1Step 1: In a large liquid measuring cup, whisk together the dashi stock, mirin, sugar, and soy sauce using chopsticks.
2. 2Step 2: Add the eggs and whisk to combine.
3. 3Step 3: Heat a tamagoyaki pan or an 8-inch nonstick frying pan over medium heat.
4. 4Step 4: Place a folded paper towel in a small bowl of oil. Use chopsticks to pick up the paper towel and lightly oil the pan with it.
5. 5Step 5: Test the pan's heat by dripping a little egg mixture from a chopstick onto it; it should sizzle immediately.
6. 6Step 6: Pour a thin layer of egg mixture to coat the bottom of the pan.
7. 7Step 7: Use chopsticks to pop any air bubbles that form. When the egg is nearly set, use chopsticks to roll it from the far end toward you, as tightly as possible.
8. 8Step 8: Push the rolled egg to the far end of the pan with chopsticks or a spatula to begin a new layer.
9. 9Step 9: Wipe the exposed pan surface with the oiled paper towel and pour another thin layer of egg.
10. 10Step 10: Lift the cooked roll with chopsticks so the uncooked egg can flow underneath.
11. 11Step 11: Tap out any air bubbles and cook until almost set, then repeat the rolling process.
12. 12Step 12: Repeat until all the egg mixture is used, about 2 more times.
13. 13Step 13: Transfer the tamagoyaki to a bamboo sushi mat and gently roll to shape it.
14. 14Step 14: Slice into six equal pieces and serve with daikon and soy sauce, if desired.