Tamagoyaki with some pink, my daughter's favorite color.Adjust the amount of sugar to your liking. Recipe by Yumepokko

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 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 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

This tamagoyaki is a godsend when you want to add some color to a bento that doesn't have any green vegetables in it.To make it easy to roll up, don't put any edamame on the far side of the tamagoyaki. When you mix the egg, the white is left as-is. Recipe by Konyamo ippai

I thought, what if I used some leftover fish sausage in a tamagoyaki?If you add too much sausage to the egg it'll be hard to roll up.If you use 2 eggs the tamagoyaki will be even more hearty. (Please adjust the seasonings in that case.) Recipe by Yuukarikoara

This is a tamagoyaki with a twist . It is filling, and colorful.When cutting, shiso leaves are a bit hard to cut, so please use a knife that cuts well and slice into the omelette as hard as you can! For 3-4 people. Recipe by Mayumi

Here's a fried egg recipe that's good for filling up space in a big bento box. For serving 1-2 (as bento fillers). Recipe by Ruri Ruri

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

I had wrapped imitation crab sticks in tamagoyaki before, so I figured I might as well try doing the same with chikuwa. When I stuffed green beans into the chikuwa, the tamagoyaki became bright and colorful too!You use the chikuwa for support when wrapping, so you can wrap them up pretty nicely.I hate sweet tamagoyaki...so I use white dashi stock to season the egg instead. For bentos for 2 people. Recipe by Gissele

One of the staple items for a bento is tamagoyaki. I try out different variations so that my family doesn't get tired of them.Cut the hanpen small, otherwise it'll be hard to roll up. You can use either vegetable oil or sesame oil for a nutty flavor. Recipe by Asamato

This is how we make tamagoyaki I've gotten used to cooking with shiro-dashi.Make sure not to burn the eggs after you add sugar. Recipe by Donpintan