My boyfried said that he wanted to eat pink sakura-colored denbu in his chirashi sushi... And of course I had some left over.My tamagoyaki are sweet, so I added it in.I don't like putting artificial coloring into my body.Only add the ingredients to the eggs after whisking. If you add sugar or salt without whisking the eggs, they will get absorbed in the egg yolks and will harden.Be sure to slice the usuyaki tamago after it has cooled. Recipe by sweeterm

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

My family's tamagoyaki (Japanese rolled omelette) for our lunch bentos have a sweet flavor. I've loved this since I was a child!Sugar in the mixture can burn easily, so try not to heat the frying pan too much. (Recipe by Nanaiku)

I wanted to use up a lot of shibazuke pickles!Shown above is a tamagoyaki made using 2 eggs (the rest of the ingredients have been doubled). Add water to mentsuyu noodle sauce if necessary and adjust the amount to your tastes! Recipe by Marrietty

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 wanted to make a colorful and delicious tamagoyaki, so I made one using green onions and sakura shrimp. I also added my favorite seaweed.I don't really have any. For 5-6 slices. Recipe by annnnn

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

I like to enjoy different fillings in tamagoyaki. I had leftover minced chicken so I made this filling quickly. My family loved this and wanted to have more.This tamagoyaki tastes good hot or cold.♪ It's great for picnics or in a sports festival bento.☆ If you have a special tamagoyaki pan, your tamagoyaki will look a lot better! Recipe by Asaemon

Tamagoyaki with some pink, my daughter's favorite color.Adjust the amount of sugar to your liking. Recipe by Yumepokko

I had some large scallops which were near their best-by date! I thought of this using what was in the fridge. This is a combination of delicious things . There is no way it can taste bad!The scallops taste delicious with lots of spinach. It is cooked well done, but you can half-cook it if you like . Recipe by Pokuchan

I have adjusted the amounts according to my preferences, but I used the same amount from back home (my mom's flavor) to make this.I hadn't yet added my family's basic tamagoyaki recipe to MyRecipes, so I decided to upload it.I use 2x concentrated mentsuyu noodle sauce without watering it down. For those of you worried about the flavor being too strong or too weak, lightly coat a pan with oil and heat it up, drop in just a bit of the egg mixture, and adjust according to your tastes after taste-testing.Add in just a touch of dashi stock granules. Recipe by Nyankochansan

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