Tamagoyaki, classic Japanese omelets, are light and slightly sweet and commonly served as a side dish, traditionally with soy sauce and some grated daikon radish. This version from author Sonoko Sakai has the classic fluffy layers but is distinguished by a touch of sweetness from maple syrup. Like in other recipes, the egg isn't scrambled; instead, a fork or pair of chopsticks is used to roll it, in stages, into a tube, revealing a swirl pattern when it is cut into slices.