Add the next quarter of the egg mixture (you will make four layers in total), spreading it around the bottom of the pan. Using your chopsticks, lift the rolled portion up and let the raw egg run underneath it. Continue to cook, popping any large bubbles that form, until the new layer is just set and still wet on top.
Now repeat the rolling step as before, sliding a chopstick under the far edge and flopping the cooked egg log over itself as you roll it toward the handle. Repeat the layering and rolling process two more times until the egg is finished.
Turn the rolled tamagoyaki out onto a bamboo sushi mat, if desired, and roll it up tightly but gently (this helps set a uniform rolled shape, but isn’t required); let stand 3 minutes. Transfer tamagoyaki to a serving plate, slice crosswise if desired, and serve with a small mound of grated daikon radish; lightly drizzle some extra usukuchi soy sauce on the daikon mound, if desired.
Special equipment
Nonstick rectangular 5-by-7 inch tamagoyaki pan, bamboo sushi mat
