Preparation

• Using a Round Frying Pan
  Heat the pan over medium heat, dip a folded paper towel in oil and apply to the pan.
  Put a little bit of egg mixture to see if the pan is hot. When you hear the sizzling sound, pour a thin layer of egg mixture in the pan,
  tilting to cover the bottom of the pan.
  
  Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top,
  start rolling into a log shape from one side to the other. Here I put half sheet of nori and then rolled (optional).
  
  Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette. Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
  
  When the new layer of egg has set and still soft on top, start rolling from one side to the other. This is optional but I put another layer of nori sheet before rolling.
  
  Move the rolled omelette to the side where you started to roll, and apply oil to the pan with a paper towel, even under the omelette. Then pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath.
  
  When the new layer of egg has set and still soft on top, start rolling from one side to the other. I put another sheet of nori here before rolling. Continue until all the egg mixture is finished.
  
  Remove from the pan and place the omelette on the bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.
  
  To serve
  Slice the omelette into ½" (1 cm) pieces.
  
  Peel and grate daikon. Gently squeeze water out. Serve Tamagoyaki with grated daikon and pour soy sauce over daikon.