Break the eggs into a bowl. Put all the ingredients in the bowl with the eggs, and mix well.
Pour the egg mixture into a frying pan in 5 portions. I use chopsticks, but you can use a spatula of course.
In 5 minutes it's all rolled up.
Roll up the omelette with each egg mixture addition. If you cook it over high heat while slightly lifting the pan above the heat like this, the egg won't burn.
So light and tender!
If you were to ask me what I wanted for my last meal when the world was about to end, I'd choose rice, this tamagoyaki, and tofu miso soup!
I made a version with green onion. You can also add some chopped up beni shoga red pickled ginger for color. Tuna is a nice addition too.
Story Behind this Recipe
I always used to watch my mother cooking delicious things since I was small. My mother used to make bentos for me every day when I was in high school, which always had tamagoyaki in them! As long as I had this tamagoyaki, I just needed some furikake with my rice and I was happy. Now I always include it in my children's bentos.
If you're making this for a bento, you're busy in the morning so make it quickly over high heat instead of working on it slowly. If you lift up the frying pan periodically to distance it from the heat, you won't burn the tamagoyaki. Also, we've always used Kewpie mayonnaise in our family since my mother's time. (This is important I think.)