Whisk the eggs in a bowl and strain into another bowl.
Whisk in the seasoning mix and keep stirring until the sugar has completely dissolved.
Brush a little oil on the tamagoyaki pan (you can also use a regular small pan but it will be much harder to achieve perfectly shaped tamagoyaki rolls) and turn the heat to medium. When the oil is hot pour a little egg mixture into the pan (about 2 tablespoons), just enough to cover the entire pan with a thin layer.
Just as it’s beginning to set, roll the thin layer as best as you can (like a rolled carpet), away from the handle and all the way to the other end of the pan. This is going to be the center of the tamagoyaki roll. You are going to build upon that now.
Brush the pan with a little more oil and add another thin layer of egg mixture – make sure the mixture spreads under the rolled egg layer we just did.
Just as it’s beginning to set, roll the thin layer toward the handle this time (toward you). When you are done rolling, push the rolled omelet back to the other end of the pan.
Repeat the same steps until you’ve used all the egg mixture, always making sure the egg mixture spreads underneath all the previously cooked layers.
Carefully slide the roll out of the pan and onto a sheet of parchment paper or wax paper. Wrap it into a rectangular shape and leave it for a few minutes to cool.
Cut into six slices and serve with grated daikon on top and a drizzle of soy sauce.
Save the leftovers in the fridge in an airtight storage container. It will keep for 2-3 days.