A tamagoyaki for bentos. I've settled with these measurements after making it everyday. This is for me to remember.It's flavored rather strongly so that it's enjoyable even after it gets cold. Recipe by Hikosky

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 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

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 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

I've made several kinds of tamagoyaki, but my family says this is the best so far.The cut off edges are for my 4 year-old son's special breakfast.Be patient, and cook slowly over very low heat.If you start rolling the egg when it's cooked through, it will break apart, so start rolling when it's half cooked, then cook through at the end. Recipe by Plus Nine

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 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

I had some leftover sakura denbu from making chirashi sushi.If you like sweet tamagoyaki, add more sakura denbu. Recipe by naonaos

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

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