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!

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

Easy and delicious! (Tastes even better when cooled.)A big hit with everyone from kids to adults.Thank you for making this recipe popular and for ranking it!Recipe background:My cousin used to make this for her child's lunchbox. Even though I didn't like sweet omelets before, this has become my go-to tamagoyaki recipe.

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.

I love natto! Once you try natto omelets, they become addictive. This time, I'm trying a rolled omelette.The story behind this recipe:I wanted a natto omelet, but for some reason, I wanted to use a tamagoyaki pan... The result is this natto tamagoyaki!

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

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

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.

My mother used to make this tamagoyaki for me!It was always the highlight of my breakfasts and bentos...Now, as an adult, I enjoy it regularly with grated daikon radish and soy sauce.It's also sweet and tasty with 1/2 a teaspoon of shio-koji instead of salt.You can make it fluffy if you start wrapping up the omelettes just when the bottom part starts to solidify while the top part is still soft-set...Even if it doesn't look pretty, just shape it with a paper towel or bamboo mat (for sushi rolls) and it will turn out nicely. Recipe by Mikko*mikko.

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!

These tamagoyaki rolled omelets are not so sweet and are for my husband.Once you put the vegetables in the omelets, it gets hard to cook through. After rolling them, leave for 1 ~ 2 minutes over low heat to cook a little more.It's easier to cut nicely when completely cooled. Recipe by Donpintan