Easy & Cute Heart Tamagoyaki

1. 1

   Beat the eggs, and divide into 2 portions (one portion should have slightly less than the other).

2. 2

   Add ketchup to the lesser portion, and soy sauce and mirin (or sugar) to the other.

3. 3

   [First Roll] Pour the ketchup egg mixture into the pan, spread it all over, and cook.

4. 4

   Roll up from the farthest end, wrapping the roll to the other end of the pan.

5. 5

   *Avoid browning for a beautiful finish.

6. 6

   [Second Roll] Pour the other egg mixture into the pan, spread it all over, and roll the cooked ketchup layer up inside it.

7. 7

   Cut into 4 (or how many pieces you like).

8. 8

   Slice diagonally.

9. 9

   Flip one half over, put the centers together to form a heart, and it's done.

10. 10

    You could form the tamagoyaki into a four-leaf clover and stuff it in your bento.

11. 11

    You could add more ketchup for a brighter pink color, but the egg mixture will become soggy and hard to form, so I suggest 1 teaspoon for a pastel pink hue.

12. 12

    The tamagoyaki in most of the pictures were made with 1 teaspoon of ketchup, but the profile photo and Step 8 was with 2 teaspoons (and it was difficult to roll).

* Per serving · 4 servings · Values may vary.

No additional tips available.