In a large mixing bowl, add the eggs, sugar, salt, sake, mirin, and broth, and mix well.
2. Step
Heat a tamagoyaki pan at over medium heat. Brush a thin layer of oil on the pan.
3. Step
Pour ⅙ of egg mixture into pan and quickly swirl to cover the entire pan. When the egg is set, gently roll the egg.
4. Step
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.
5. Step
Repeat, adding ⅙ of the mixture at a time, continuing to roll the egg into a large roll.
6. Step
Cut the tamagoyaki in half and pierce with a skewer.
7. Step
Serve with a shiso leaf, grated radish, and soy sauce.
