This is our family recipe for shiso-pork rolls!Use melting type or non-melting type cheese, whichever you prefer. However, if the cheese is sticking out from the ends, it will ooze out when you pan fry the rolls, so make sure it's not sticking out when you make the rolls.For small children, use honey-marinated umeboshi. For 4 servings. Recipe by Chisora

This is our family's regular dish.-If the umeboshi is popping out, the chicken will spit when it's being fried. To prevent this, make sure to press it down and dredge well.-The chicken won't cook thoroughly if the oil is too hot. So, make sure it's just the right temperature. Recipe by Yuuyuu0221

I've always made this dish for my own lunches, but I decided to post the recipe here because it consistently turns out so well, even despite the differences in size of the umeboshi ♪I usually use honeyed umeboshi, because I don't like umeboshi that's too sour.Just use any umeboshi that you'd like! Recipe by Nanaiku

I came up with this recipe on the spot.If using small filets of cod, decrease the amount of seasoning. For 2 servings. Recipe by Yuuyuu0221

My mom added leftover vinegar miso to tamagoyaki and fried it up. I use white miso, and replaced the sugar with honey. I sometimes also add ginger juice.You can add in ginger if you like! The flavor will change if you add it .When you have time, make sure to strain it (Step 3). This will produce the best quality! Recipe by Stylish Mama

This is a tamagoyaki with a twist . It is filling, and colorful.When cutting, shiso leaves are a bit hard to cut, so please use a knife that cuts well and slice into the omelette as hard as you can! For 3-4 people. Recipe by Mayumi

I wanted to make a cute bento dish, and came up with this. I tried making it with thinly pounded chicken, but it has a nicer shape and a more tender texture with pork belly. The flavour of the soy sauce soaked plum is absorbed by the meat and makes it delicious.If you fry it too much, the shiso leaves will lose its freshness and green colour, so be careful Pork belly is thin, so it doesn't take that long to fry.It's also nice wrapped with cheese, mentaiko and nori instead of shiso and uemboshi. Recipe by ramutomato

I thought, what if I used some leftover fish sausage in a tamagoyaki?If you add too much sausage to the egg it'll be hard to roll up.If you use 2 eggs the tamagoyaki will be even more hearty. (Please adjust the seasonings in that case.) Recipe by Yuukarikoara

There are usually 8 to 10 eggs in a can of boiled quail eggs, so you won't be able to use it all up if you make 1-2 rolls for a regular bento. So why not make a big batch of these for a Sports Day festival bento!Do your kids get excited about quail eggs as mine do?Add the sauce in over low heat, and make sure to shake the pan back and forth.If you roll the quail eggs the day before (e.g. a big event like Sports Festival), you will be done in 5 minutes the day of.If you wrap these up with the yellow side of the chikuwa facing outward, then the rolls will not look very pleasant. Make sure to roll the browned side outwards! Lol. For 8 rolls. Recipe by Shijimi24

I coated the chicken thigh with katakuriko and fried it so that the flavor would penetrate the meat. Once you add the sauce, it will thicken naturally.Bento side dishes tend to be deep-fried but this one might be a little bit different.If you buy chicken, cut into bite-sized pieces. If you divide the lot into single servings, wrap separately, and freeze to store, you can leave it defrost in the plastic wrap in the morning, and sprinkle it with salt and pepper with it laid out on top of the wrap. You won't need a knife or cutting board. Recipe by Hokkori-no

My mom sometimes used to put umeboshi in rice, and made these rice balls to beat the summer heat. Add different ingredients for new variations.The saltiness differs among umeboshi, add salt to taste.Rice made in a pressure cooker becomes mochi-like when cooled.Adjust the chirimen jako amount to your liking. Add anything you like. Recipe by Ayatan

I didn't want to waste the leftover bits of wiener sausages that you have after making decoratively cut sausages, so I tried rolling them in a tamagoyaki.If you use a generous amount of oil in the tamagoyaki pan, and shape the tamagoyaki while shifting it back and forth, you can make a nice fat tamagoyaki even with just 1 egg. Recipe by yukihapi