Dashimaki, Egg Omlet

3 Eggs

Seasoning (A)
2 tsp Yamaki Kappo Shirodashi
2 Tbsp Water

1 tsp Rice flour
As needed Salad oil
As desired Shiso leaves, Grated daikon radish

1. In a bowl, beat the eggs with (A) until well combined.

2. Gradually sift in the rice flour and mix thoroughly.

3. Lightly oil a tamagoyaki pan or small flying pan and heat over medium-low heat. Pour in a small amount of the egg mixture; once it is partially set, roll it from the far side toward you. Repeat, adding more egg mixture in batches until all is used.

4. When cooked, cut into bite-size pieces and arrange on a plate. Serve with shiso leaves and grated daikon, if desired.