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

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. 😊

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)

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 modified a recipe I saw in a magazine a few years ago.Cook until lightly browned. If you wrap it loosely, the shape won't take hold, so wrap it up quite tight. I use about 15 cm of a mini size cling film. If the egg is still soft, microwave for about 10 seconds, still in the cling film. Recipe by Yuuyuu0221

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

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

I like imitation crab and mitsuba tamagoyaki, so I was going to upload a juicy half-cooked rice bowl version, but I changed it into a tamagoyaki bento version instead.You just mix, and cook ii while rolling it up. I altered the steps to turn this into a bento recipe.... I also changed the top photo. Recipe by Mimato

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

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 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

My grandfather never cooked, but the tamagoyaki he made for me once was so delicious, so I tried recreating that flavor. It's a recipe filled with memories.I prefer a cast iron frying pan for this so I use a generous amount of oil. If you're using a non-stick pan, please adjust the amount of oil to however much you think you'll be needing for even cooking and to keep the egg mixture from burning. Sesame oil is the key to the flavor of this tamagoyaki, so please use at least a little. For 2 servings. Recipe by Orange Day