4 large eggs
4 T dashu
1 T sugar
1 t mirin
1/2 t soy sauce
Beat eggs, dashu, sugar, mirin, and soy sauce. Strain mixture.
In a well oiled tamago pan (Tamago Yaki Nabe), pour in about a
quarter of the mixture and spread as if making a crepe. As the
mixture cooks, and as it bubbles aand sets, roll it and move it to
the back of the pan. Reoil the pan and add more mixture, being sure
to get some under the roll. Again, as it cooks, roll it to the
front of the pan, then move to the back. Repeat until all mixture
is cooked. Remove the roll from the pan and roll in a clean cloth
and bamboo roller to press out excess liquid. Set it in the frige
with a weight on it.