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.

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!

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.

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

This recipe has was based on a request from my family who loves sweet tamagoyaki.When you pour the egg mixture, lift the already cooked egg roll and allow the uncooked mixture to spread underneath.When the new omelette layer starts to set, roll it around the already cooked egg towards the opposite end.Cook over low-medium heat and take your time to avoid scorching. Recipe by Kazuminchan

This is a 1-egg mentaiko tamagoyaki, because making a bigger one with a whole mentaiko in the middle as they do at an izakaya (Japanese gastropub) is a bit too much.I mixed up the mentaiko with shiso leaves.The mentaiko is salty, so the egg is on the sweet side. It's very soft and fluffy due to the mayonnaise.I use a small square tamagoyaki pan to make this, so this amount is enough. Recipe by mama deko

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

Easy! With mayonnaise and sugar, the texture stays soft even after freezing.Recipe background:Perfect for lunchboxes!

Ever since I came up with this method, I haven't used a frying pan to make tamagoyaki.I used a 10 cm x 6 cm (height) plate for this. If you use a plate that's too big, the omelette won't be very thick, so I recommend using a bowl shaped one. If the omelette comes out too tough, try adding a little more hot water the next time, or adjusting the microwave cooking time. Recipe by Nyamiane