Rolled egg

Crack the eggs into a bowl and beat them, then add the seasonings marked * and mix in a cutting motion

Soak a paper towel in salad oil, spread a thin layer of oil in a frying pan, and turn on the heat. (This will prevent the egg mixture from burning and sticking to the pan.)

Pour in 1/4 of the egg mixture and spread it evenly. Poke the risen part with chopsticks to pop any air bubbles

Once the mixture has solidified slightly, roll both ends inward and push them to the other side. Add salad oil to the frying pan again and pour in the remaining 1/3 of the mixture. Pour the mixture into the omelet while lifting it with chopsticks so that the egg mixture reaches the bottom, and once it has solidified, roll it up

Fold up the remaining egg mixture in the same way

Once the heat is turned off, place the dough on a rolling mat and shape it

Cut into bite-sized pieces, arrange on a plate and garnish with grated daikon radish