In a medium size pan over medium high heat, add vegetable oil.
Add omelet mixture and cook for a few minutes.
When the omelet is almost fully cooked, flip it over with a spatula and turn the heat off immediately. Transfer to a plate and top with bonito flakes, 1 tablespoon grated daikon and a dash of soy. Serve immediately.
Enjoy this Tamagoyaki recipe as soon as it is served. The refrigerator isn’t kind to leftover omelettes.
This Tamagoyaki Recipe Is:
Low in sugar
High in selenium