Drain the tofu in the microwave and crumble. Julienne the carrots, and cut the green beans into 1 cm long pieces.
Beat the eggs in a bowl, add the ★ ingredients, and mix. Note - the salt content of shio-koji will differ per household, so please adjust accordingly.
Heat the carrots and green beans in an oiled frying pan. Add the tofu and cook together. Add Step 2, and stop the heat when it's about half-cooked.
Warm a tamagoyaki pan, pour in Step 3, and make sure the top is even. Close the lid and cook on medium to low heat for 7 to 8 minutes. Turn over, close the lid, and cook until golden brown.
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Story Behind this Recipe
This is a recipe I learned from my mother.
-In Step 1, if you're not going to use the microwave to drain the tofu, place a chopping board on it and let sit for 15 minutes (use a heavy chopping board). -Adjust the sugar amounts as desired. -Since it's got a lot of sugar it'll burn easily. Keep a careful eye on it while cooking. -If using salt please add 2/3 teaspoon.