Crack an egg into a bowl and whisk thoroughly. Add in all of the ingredients to a non-stick pan, and heat over a low heat. It's oil-free.
Using 3-4 cooking chopsticks bunched together, mix continuously from the bottom as if drawing small circles.
Stir continuously without stopping until the egg has turned to soboro; this will produce pretty drops of the egg.
You can make extra and freeze. This was made for a person who likes to eat a lot of rice in their bento, so the flavoring is a bit strong. It should be fine to use about half the salt and sugar.
Story Behind this Recipe
Using natural coloring, I strive to make a cute and colorful bento every day. My mother taught me to cook this in a small saucepan, but I think that the soggy eggs become crumbly faster when using a pan.
Make sure to cook it through over a low heat to produce the pretty yellow color. Make this in a large frying pan rather than a small saucepan; I feel that you can make this more fine by doing so.