<Ingredients> Serving 2

3 eggs, beaten
3 tablespoons "dashi-jiru"
1 tablespoon sake
1 tablespoon mirin
(=syrupy sake)
3 tablespoons sugar
a touch of soy sauce
a pinch of salt
1 teaspoon salad oil
5cm daikon (=Japanese white radish)

dashi-jiru
Dashi-jiru are used in Japanese recipe as a stock.
In case of using instant stock named "dashi-no-moto", "hon-dashi", etc. you can make dasi-jiru easier by putting the instant stock in boiled water.@

1	Blend eggs, sugar, sake, mirin, soy sauce and salt. Add dashi-jiru and mix thoroghly.
2	Preheat a skillet and spread salad oil with a paper towel.
3	Pour 1/4 of the above blended egg in the skillet and spread, inclining and rolling the skillet in order to make thin egg sheet..
4	Before egg become hard, pick up the edge of egg with a turner and roll up such as rolled crepe.@ Then put it aside of the skillet.
5	Leave it on the skillet and spread salad oil with paper naphkin again. Picking up the egg and pour remiaining 1/3 egg in the skillet. Before egg become hard, roll up the same as previous process. As for remaining eggs, please do the same process. Point 1: When you add the next egg, please pick up the rolled egg in order to join. Point 2 : Spread salad oil every adding egg.
6	Cut the egg into a mouthful size.
7	Grate daikon. Serve eggs on the dish and place grated daikon.