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 a cook on TV straining her egg mixture for tamagoyaki in one of her selected recipes, so I thought I would try it too.This is a tamagoyaki on the sweet side so feel free to adjust the amount of sugar to your liking. Recipe by mogom

Craving for some Asian food? Make this dish at home, using your regular 16 cm / 18 cm non-stick round frying pan.#12plates #asianfood

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 wanted to make a heart shaped tamagoyaki (rolled omelette) but I messed up. But when I looked at my failed attempt, I thought "It looks like a cat!!" So I added a face with sesame seeds and shio-konbu...and it was ultra-cute!Ever since it's become a bento standard in our house.Failure is at the root of every success. For 3 bento servings. Recipe by Nacchu shinbunsha shachou

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

I remembered that when I was young, I saw this tamagoyaki recipe on a kids' cooking show and often used to make it.Pack this in your bento for cherry-blossom viewing, in charaben, or when you are making bento for someone dear to you.The ketchup colors the egg a deep red at first, but when heat is added it'll become pink, so don't worry! Make sure to grease the pan well to prevent sticking!Prevent the egg mixture from browning by cooking over a low heat. This will ensure that the cute pink color doesn't turn brown. Even if it does brown on the exterior, the inside will still have a pink color and be cute. Recipe by Atsuka

Burdock root tea is basically finely chopped burdock, right? I didn't want to be wasteful, so I added them to my tamagoyaki.I tore the tea bag open and there was finely chopped burdock root inside. I figured "I could use this!" I was worried that it might be bitter, so I added a bit of mild, aromatic cheese.The 1.5 g is the weight of the teabag that I used.First, use the burdock root tea to prepare miso soup, then after that, you could use the tea leaves in the tamagoyaki--using the burdock root to its fullest. Recipe by Ayumeshi

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

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

Tamagoyaki = rolled egg is such an authentic Japanese food, typically served for breakfast. Usually served with a bowl of rice and a cup of miso soup.

Finally, this series has drawn to a close and I decided to end on a very subtle note. After a palate cleanser, why not serve up another dessert. Or is it? At 1st look, this might look like a deflated failed sponge cake. But as you took the 1st bite, you will be surprised. Yes, having this will take you back to the ocean once last time.I admire Japanese cuisine as much as French and Italian. And I had been researching a lot about tamagoyaki sushi a lot. There is a traditional and a modern take on the humble sushi. As I went down the rabbit hole, the traditional tamagoyaki sushi looks like a cake. You can Google about it. Then I saw a YouTube video. That blew my mind and I know I need to make it. It is almost like the traditional tamagoyaki sushi but more towards a sponge cake texture.It took me quite a while to hunt down the recipe and experiment with it. I am glad that I did cos this dish sits perfectly in this series. I also added a few extra ingredients for texture and flavor profiles; this is a perfect balance of savory, sweetness and at the same time, light, moist and dense. As soon as I took the 1st bite, it literally melts in my mouth.