This slightly sweet rolled omelet is a favorite with people of all ages. It's perfect for hand-rolled sushi, or for celebrations like Shichi-Go-San and Hinamatsuri. Thank you for making this recipe popular!How this recipe came to be:I love the delicious tamagoyaki served at sushi restaurants. I wanted to enjoy it at home, so I experimented until my husband said he liked my version even better. That's why I'm sharing it here!

Traditional recipe for tamagoyaki, a rolled and seasoned Japanese omelette, famous for its fluffy texture and subtle flavor. This specialty, also called dashimaki tamago when enriched with dashi broth, can be enjoyed in thick slices in a bento or in thin portions on sushi.

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 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

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

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.

Thank you to everyone—over 100 people! I created this sweet tamagoyaki for my kids, who love sweet rolled omelets. The honey adds a rich sweetness, and the mayo makes it fluffy. After trying different combinations, this is the one we love best.

By adding imitation crab sticks, the usual tamagoyaki becomes a bit more festive! I made this for a bento, but it also works great as a side dish. Recipe background: I wanted to change up my usual bento tamagoyaki, so I tried rolling in some imitation crab sticks I had on hand. By the way, the rice balls in the photo above are just made with a mixed rice seasoning called 'Irodori Gohan' from Nagatanien.

This fluffy, juicy Kyoto-style dashi tamagoyaki has a gentle, refined flavor. In Kyoto, they use kudzu starch, but potato starch works just fine!Recipe background:There are many types of dashi-maki tamago... The one I had in Kyoto was so delicate and delicious, and I learned it included kudzu starch. I adapted the recipe so you can easily enjoy this style at home—this is our family’s dashi-maki tamago!

Make tamagoyaki for your bento quickly and easily using a microwave! I wanted to make bento as simply and quickly as possible, so I used the microwave. There’s less cleanup, making it super convenient for busy mornings!

I make all kinds of tamagoyaki. I've been making this one a lot recently.Once the tamagoyaki cools down completely, it will become difficult to wrap with nori seaweed. For 1 egg's worth. Recipe by haruchiko

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