Japanese-style rolled omelet

Crack four large eggs into a mixing bowl; add a splash of cold water, a little soy sauce, mirin, a touch of salt, a little white sugar and a couple shakes of cayenne.

Pierce the yolks with a fork and beat until the whites are fully incorporated, without overbeating; transfer to a pourable measuring cup.

Heat a nonstick skillet over medium heat and brush the bottom with oil, one part sesame to three parts vegetable oil.

Pour in one third of the egg mixture and tilt the pan until it evenly covers the bottom.

When the egg is about halfway set, push it in from the sides with a spatula to square it off, lowering the heat to medium-low as needed.

Roll it up into a rectangle about two inches wide and slide it to the edge of the pan about a third of the way in; tuck in or wipe out stray bits.

Oil the pan, return the heat to medium, and pour the second third of the egg on both sides of the roll; lift the roll so egg flows underneath.

When set enough to move, flip the short side over and roll up again; slide it over.

Brush the pan with oil, pour in the last of the egg and repeat, rolling up for the last time while the egg is still half set so it stays moist.

Pull off the heat, transfer onto plastic wrap, fold over and roll, tucking in the sides to shape it.

Wrap in a kitchen towel and let sit about five minutes (it stays warm for 10 to 15).

Unwrap, slice off the thinner ends, then cut into six pieces.

Plate with a radish cut decoratively and stained with soy, and sprinkle with furikake.