When I was younger, I felt that my mother's tamagoyaki was pretty sweet. But now I realize that that's what makes a delicious bento lunchbox...I wanted to recreate that taste while at the same time keeping it healthy.This became a tamagoyaki category recipe on 2/6/2014.This became a Top Recipe on 2/18/2014.[Tips]1) Don't wipe the vegetable oil from the pan. Use it as it is.2) Since the sugar burns easily, cook the egg gently and patiently on low heat.3) If you are health conscious, substitute the sugar with artificial sweetener (I used "Pal Sweet") and substitute the salt for "Yasashio" (low sodium-content salt). Recipe by LiLiCo2

I adapted my mother's recipe to use shiro-dashi soy sauce. You can optionally add a little bit of regular soy sauce to taste.Cook the omelette over medium to low heat. There are two methods of starting a rolled omelette: the first is to have it gathered on one side from the start, while the other is to push the first batch of cooked egg to the edge of the pan. If you want the cross-sections to look pretty, have it rolled it up from the start.Adjust the amount of sugar to taste. Recipe by Yuuyuu0221

I made this for my husband who loves eggs. This is my best rolled omelette.This is kind of sweet so please use less sugar if you want it to be less sweet!Here are some tips for cooking:- Take your time even when the heat is off.- Very lightly oil every nook and cranny of the pan removing any extra with a paper towel by wiping the pan gently. For 2 servings. Recipe by Natsumi

I love the combination of sweet chili sauce and mayonnaise.Because it's so well-flavored, I thought it would be perfect to make tamagoyaki for bentos. That's how I came up with this recipe.. For 3 tamagoyaki. Recipe by Nanaiku

Classic Japanese dish that never goes wrong over time. Japanese often eat Tamagoyaki for breakfast or bento box. Serve it with Miso Soup and steamed rice, and you have homemade Japanese style breakfast. 😊

I had a lot of sweet onions. I wanted to eat something with a combination of my favorite cheese and some shiro-dashi, so I made this and it came out delicious.You can enjoy many types of variations with this whole onion.You can use mentsuyu or soy sauce, black pepper, or a sprinkle of consommé. The black pepper and delicious olive oil make this dish light. You can also top with bacon. Recipe by Yome chan to dede

I wanted to make a tamagoyaki for bento that would be delicious and springy even cold. I wanted it to be bouncy, so I based my method on chawanmushi (steamed savory custard) instructions.Straining the egg mixture will produce a smooth texture. Adjust the heat by removing the frying pan from the heat while cooking. It is difficult to roll the egg when it is soft set, but this will prevent any brown layers from appearing when the egg has been wrapped up. Addendum: adjust the amount of seasoning when using large-sized eggs. Recipe by Momonoyasashiikaori

Here's a fried egg recipe that's good for filling up space in a big bento box. For serving 1-2 (as bento fillers). Recipe by Ruri Ruri

I wanted to make a colouful and beautiful tamagoyaki.Finely chop the vegetables. This way, it makes the cross section of the sliced tamagoyaki looks beautiful.It is difficult to cook the inside of tamagoyaki with lots of fillings. Make sure to cook the egg thoroughly if you put it in a lunch box in summer.Cook over low heat patiently towards the end. Recipe by Donpintan

I've loved this since I was a kid. It's delicious used for sandwiches.Since it's so simple, I have no hints to give. Recipe by Fujihime mama

This is my usual bento omelette. I always just estimate the ingredient amounts, but this time I measured them. This makes it easier to teach the recipe to family members.It contains sugar so it will burn if you turn the heat too high. Start on medium heat, warm the frying pan, coat with oil and warm, then pour in the mixture. Cook over fairly low to low heat. Finally, turn the heat up to medium to cook through. Recipe by Hiromanma

I wanted to eliminate the step of adding seasonings when making tamagoyaki for bento in the morning, and also try them without Japanese noodle dipping sauce.Just 1 teaspoon of ponzu give enough flavor. Adjust the amount to taste.I also recommend adding scallions to the egg mixture. For 1 serving. Recipe by Mikanshufu