Step 1

In a large mixing bowl, add the eggs, sugar, salt, sake, mirin, and broth, and mix well.

Step 2

Heat a tamagoyaki pan at over medium heat. Brush a thin layer of oil on the pan.

Step 3

Pour ⅙ of egg mixture into pan and quickly swirl to cover the entire pan. When the egg is set, gently roll the egg.

Step 4

With the rolled egg still in the pan, pour in ⅙ of the egg mixture. Lift up the rolled egg and let the mixture to flow under it. When the egg is set, roll the omelette toward you.

Step 5

Repeat, adding ⅙ of the mixture at a time, continuing to roll the egg into a large roll.

Step 6

Cut the tamagoyaki in half and pierce with a skewer.

Step 7

Serve with a shiso leaf, grated radish, and soy sauce.

Step 8

Enjoy!