Crack an egg into a bowl or a cup and whisk. Add the ◎ ingredients and mix well. Then, make a tamagoyaki like usual.
It uses sugar and metsuyu noodle sauce, so it tends to stick and burn easily. Please make sure to read Step 5.
After it has cooled, cut it into your desired portion amounts. Add it to your bento.
I had written to "cook over a low heat" until recently, but I received a comment that it had burned a bit. Please cook it at the lowest heat setting possible instead of just a "low heat."
Story Behind this Recipe
I have adjusted the amounts according to my preferences, but I used the same amount from back home (my mom's flavor) to make this. I hadn't yet added my family's basic tamagoyaki recipe to MyRecipes, so I decided to upload it.
I use 2x concentrated mentsuyu noodle sauce without watering it down. For those of you worried about the flavor being too strong or too weak, lightly coat a pan with oil and heat it up, drop in just a bit of the egg mixture, and adjust according to your tastes after taste-testing. Add in just a touch of dashi stock granules.