• In a small bowl, put eggs, white dashi, mirin, and soy sauce. Using chopsticks or a whisk beater, give it a thorough whisk for 30-60 seconds until you see no egg whites left.

  Cut a large nori sheet into 3 pieces.
• Preheat a non-stick small skillet pan over medium. Using cooking paper, lightly coat the pan with some oil.

Rolling for 3 times

• Add 1/3 of the egg mixture, spreading it evenly by tilting the pan. Once the egg gets half-cooked, place 1/3 of nori on the egg layer, and quickly fold both sides of the egg layer inside to form a rectangular.

  (Tip: To make it nice and fluffy, don't wait until fully-cooked! The speed matters here.)
  
• Lifting the pan off the heat, slide chopsticks or a spatula under the bottom of the egg layer.

  Roll the egg up, front to back of the pan (Just like rolling a yoga-mat up). Slide the roll from the back to the front to the pan for the next.
  
• Oil-coat the pan surface again. Repeat the layering and rolling step 2 more times with 2/3 and 3/3 of the egg mixture. (Imagine rolling another yoga-mat over the rolled one.)
• Gently slide the tamagoyaki onto a cutting board. Let it cool down for 3-5 minutes for better slicing.
• With a sharp knife, slice the roll into thick pieces. Serve, garnish, and enjoy!