In our family, we have a home parties with hand-rolled sushi every month on payday. My husband is very picky about tamagoyaki and says "store-bought is better!" To shut him down, I adapted various recipes to my own preferences and taste. When he said "Yummy! This is the real thing!" I was so happy.There is a fair amount of sugar in this so it burns easily, but cook the omelette over as high a heat as you dare!! To control the heat, lift your pan up to put distance between the pan and the flame, rather than adjusting the flame itself. If you have an induction cooker, set it at 160°C (the setting for deep frying) and it should work well. Recipe by Minority

This tamagoyaki is perfect for hand-rolled sushi or sushi rolls, and it tastes great on its own too.Recipe background:I wanted to make a tamagoyaki that isn't too sweet, using simple ingredients.

Perfectly pairs with sushi rice! You can make a sweet and tender tamagoyaki with a hint of dashi aroma.The story behind this recipeI've tried several times before, but this is the closest I've come to making tamagoyaki nigiri sushi like you get at a restaurant! I'm finally satisfied with it and feeling quite pleased with myself (*´꒳`*).

Tamagoyaki is loved by all Japanese people. When I found tamagoyaki in my lunch box, I feel so happy! Maybe tamagoyaki makes everyone happy!

Sushi? Well... not exactly rice! This is a sushi-style dish made with just eggs. You can easily make it using only a microwave. Recipe background: I created this twist on tamagoyaki because my daughter loves it so much.

Adding vinegar acts as a natural preservative, so it's great if you plan to serve this a few hours after making it.I love the sweet flavor of mirin.In the cold season, it's fine if you make it the day before (store in the fridge or a cool place).If it's for lunch the next day, it's fine if you pack it in your lunch box in the morning (it may go bad at temperatures over 20°C).-Cook these in the morning in the summer. Recipe by Kakigori

I made these for Setsubun... to fill my home with good fortune.Cooking the rice with kombu gives it a wonderful flavour. Recipe by tsrRisa

I wanted to change up the same old tamagoyaki that I make.The key is to not overcook the usuyaki tamago.Since the usuyaki tamago is folded in half, it has some thickness even if you're just one egg. For 2 spirals. Recipe by ss mama

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

Ever since I learned this recipe, this is the only way I make tamagoyaki. It's fluffy and delicious! On August 7th, it became a trending recipe—thank you so much to everyone!About this recipe:A friend taught me how to make it. I used to order tamagoyaki at izakayas all the time, but after learning this, I stopped ordering it out. It's fluffy and delicious, with a slightly sweet flavor. If you prefer it less sweet, feel free to adjust the sugar to your taste.

I love natto! Once you try natto omelets, they become addictive. This time, I'm trying a rolled omelette.The story behind this recipe:I wanted a natto omelet, but for some reason, I wanted to use a tamagoyaki pan... The result is this natto tamagoyaki!

These tamagoyaki rolled omelets are not so sweet and are for my husband.Once you put the vegetables in the omelets, it gets hard to cook through. After rolling them, leave for 1 ~ 2 minutes over low heat to cook a little more.It's easier to cut nicely when completely cooled. Recipe by Donpintan