I bought a ton of Chinese chives♪.Make sure not to overcook the eggs and Chinese chives~. Cook them up quickly over high heat.I have a version without ankake sauce too. See Chinese Chive Omelett -. Recipe by Panko625

I really like garlic chives so I wanted to make a filling, satisfying dish.Place the garlic chives when the egg omelet is still soft. It is easier to wrap the garlic chives.When you want to avoid garlic (like on weekdays) use mustard soy sauce or vinegar soy sauce instead.Soy sauce with chilli oil would be nice with this dish too. Recipe by Kuushinsai

The "real" version is made with crabmeat, but that's usually pretty expensive so I made it with crab sticks - and it was delicious.Don't overbeat the eggs, especially the egg whites.Cut all the solid ingredients up into the same size pieces. You can also try adding tofu, bean sprouts, Chinese chives and so on.Pour the egg mixture in one go into a well heated frying pan and mix immediately in order to give it a fluffy texture. For 2 to 4 servings. Recipe by kurikuro

I wanted to make a hearty dish with broccoli.The broccoli here is easier to eat if it's tender.In Step 3, let the sauce come to a boil again after adding the katakuriko dissolved in water. In addition, if the egg gets stuck to the bottom of the pan it will burn, so stir it up gently to prevent that.This is also delicious eaten with some pepper or ra-yu. Recipe by LaLaHappy1

I wanted to eat a bunch of vegetables. Recipe by Zundadaifuku

In my home country, Indonesia, we call this dish as Tahu Bumbu. They are usually sold by small vendors along the side of the road in the evening until midnight. Originally the vegetables that go along with this dish are fresh bean sprout and Indonesian cucumber pickles, but here, I replaced them with vegetables that I had in my fridge and stir fry them.

I don't like vinegar but I like gentle sweet-and-sour flavours.I looked at a lot of recipes and I created my own using just a tablespoon to measure the ingredients. It is easy to remember!If you don't like vinegar or when you think your crab omelet and garlic chive omelets lack something, give this a try.Stir and heat the sauce at the same time!If the sauce thickens too much, add a little water!I pour this sauce on omelets in my lunch box. The rice never becomes soggy and the sauce stays shiny until lunch time.It is tasty after it has cooled.With this sauce you can cut down on seasoning the egg. Recipe by Shijimi24

Top a Japanese rolled omelet with a simple cod roe mayo sauce for a quick and colorful dish that brings the feel of an izakaya (Japanese pub) to your home. It’s easy to make and looks as delicious as it tastes!Recipe background:I had some cod roe on hand, so I made this quick dish using eggs from the fridge.

My family loves the taste of salty and sweet soy sauce.So the base is the same amounts of sake, soy sauce, mirin and sugar!The rolled omelette is also the taste of salty sweet soy sauce.For myself or for my family, I put 1 teaspoon of soy sauce, and for my husband's lunch box, I put 2 teaspoons of soy sauce.Adjust the amount of seasoning as you like.Strain the egg if you have enough time (in the process 2). Recipe by Stylish Mama

Japanese omelette with rice that called "Omurice" is must be good combination with 【Chanterelle】→It was more than that !!

I love the combination of sweet chili sauce and mayonnaise.Because it's so well-flavored, I thought it would be perfect to make tamagoyaki for bentos. That's how I came up with this recipe.. For 3 tamagoyaki. Recipe by Nanaiku

おはよう友達 ! That means good morning friends in Japanese. I (Gianni) am currently fully embracing my inner otaku by learning to speak, read and write in Japanese. This recipe is an homage to the Japanese “omeretsu” which is actually an homage to the standard American omelette. Inception, or should I say omelette-ception. I’ll stop.This recipe is also the first installment of a segment I like to call:Gourmet Versions of Things I Saw My Roommates Cook in CollegeThis one is inspired by my former roommate and one of my best friends, Caleb Rittler. In college, I watched Cal make the same breakfast every day. A two egg omelette. Pretty standard. He would then slather/glaze the omelette in a thick layer of ketchup. Disgusting, I know. But then again, I’ve never really been a ketchup and eggs person… Or so I thought…Flash forward a few years and I’m getting bored with standard breakfast fare and trying to find some more creative recipes to break the fast. I stumble upon a video of a Japanese chef effortlessly whipping up a beautifully fluffy omelette over fried rice and drizzling it with a dark, savory sauce. I had to try it!The creamy, custard like omelette, the nutty toasted fried rice, the tangy, umami-packed okonomiyaki sauce.Cal, if you’re reading this, おはよう友達 which means I am deeply, and respectfully sorry. I will no longer be a ketchup on eggs hater, but I will try to make it a little more “extra.”