Begin by making “egg pancakes”.
Heat a little oil in a skillet.
Beat one or two eggs in a cup with a fork and pour the egg into the skillet.
Tilt the skillet so the egg covers the bottom.
Do not turn over the egg.
When the egg is cooked, remove it carefully to a cutting board.
You should have a stack of either 6 small “egg pancakes” or 3 larger “egg pancakes”.
Let the eggs cool for a few minutes. Then roll up the “egg pancakes” and slice them thinly.
Stir together the daikon radish, ham or cooked chicken, “egg pancakes” and onion.
Add salt to taste.
You can prepare these ingredients a couple hours ahead of time.
Just before serving, stir in mayonnaise.
