Crack 2 eggs in to a bowl, add the ◆ ingredients, and whisk
Spread oil on a frying pan and roll up the tamagoyaki.
Cut in to suitable sizes and it's done.
It can also be used for kinshi-tamago (thinly sliced Japanese omelette) for chirashi sushi. (Recipe ID: 749151)
Story Behind this Recipe
Adding vinegar acts as a natural preservative, so it's great if you plan to serve this a few hours after making it. I love the sweet flavor of mirin.
In the cold season, it's fine if you make it the day before (store in the fridge or a cool place). If it's for lunch the next day, it's fine if you pack it in your lunch box in the morning (it may go bad at temperatures over 20°C).