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

Celebrating over 300 people who tried this recipe! Thank you so much! (๑❛ꆚ❛๑)Transform your usual tamagoyaki into something cute! Give it a try~♫The origin of this recipeI saw it in various character bento boxes and thought it was cute, so I tried making it my own way.

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 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 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

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 just really wanted to make a soft tamagoyaki like the ones served at Japanese restaurants!My tip is to roll it up quickly once it is half-cooked; then steam-cook, and wrap in plastic wrap.In the cooler seasons, you can cut it into approximate serving sizes, store the pieces in a plastic container and it's convenient for making bentos.Adjust the flavoring to your tastes! Recipe by Guriiin

This was an experiment with rakkyo pickles.I minced rakkyo pickles and rolled them in a tamagoyaki and it turned out sweet and so tasty, so I uploaded the recipe.When your tamagoyaki has a lot of filling, take your time, don't rush, and patiently form the shape.In the summer, it'll be a food safety hazard if the tamagoyaki is half-cooked, so make sure to thoroughly cook it on low heat. Recipe by Donpintan

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

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

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 (*´꒳`*).