This is a 1-egg mentaiko tamagoyaki, because making a bigger one with a whole mentaiko in the middle as they do at an izakaya (Japanese gastropub) is a bit too much.
I mixed up the mentaiko with shiso leaves.

The mentaiko is salty, so the egg is on the sweet side. It's very soft and fluffy due to the mayonnaise.
I use a small square tamagoyaki pan to make this, so this amount is enough. Recipe by mama deko