Drain canned tuna, removing excess oil or broth.

Mix the drained tuna with soy sauce.

Slit open a chikuwa fish paste stick lengthwise.

Stuff the chikuwa with the tuna-soy mixture and a shiso leaf.

Whisk the eggs thoroughly.

Lightly oil a pan and heat over medium heat.

Pour a thin layer of egg mixture into the pan, as if making a thin omelette.

Place the stuffed chikuwa on one end of the egg layer.

Roll the egg over the chikuwa to wrap it completely.

Add another layer of egg mixture to the pan.

Continue rolling the egg to create a layered omelette roll.

Remove the tamagoyaki from the pan and let it cool slightly.

Cut the cooled tamagoyaki in half.

Cut each half diagonally into fourths.