My Mother's Tamagoyaki

Name: My Mother's Tamagoyaki
Yield: 2 servings
Cuisine: American
Ingredients: 2 Eggs (medium); 1 tsp ◎Sugar; 1 dash less than 1 teaspoon ◎Mayonnaise; 1 dash less than 1/3 teaspoon ◎Dashi stock granules; 2 tsp ◎Mentsuyu

cookpad.japan @cookpad_jp

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. Recipe by Nyankochansan

cookpad.japan @cookpad_jp

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Ingredients

2 servings

2Eggs (medium)
1 tsp◎Sugar
1 dashless than 1 teaspoon ◎Mayonnaise
1 dashless than 1/3 teaspoon ◎Dashi stock granules
2 tsp◎Mentsuyu

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Steps

1

Crack an egg into a bowl or a cup and whisk. Add the ◎ ingredients and mix well. Then, make a tamagoyaki like usual.
2

It uses sugar and metsuyu noodle sauce, so it tends to stick and burn easily. Please make sure to read Step 5.
3

After it has cooled, cut it into your desired portion amounts. Add it to your bento.
4

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."