Beat eggs and (A) in a bowl lightly.
Heat the oil in a small pan. Pour a thin layer of (1), tilting to cover the bottom of the pan. When it starts to set, roll it to one side. Pour some more (1) to cover the bottom of the pan, roll, repeat few more times.
Let it cool, then slice the egg log into thick pieces. Serve on a plate with shiso and grated daikon (optional).
