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

I had some leftover imitation crab sticks, so I made tamagoyaki a little different than the usual.Cook it over low heat. You can use 2 slices of ham and cheese if you like. Standing it up vertically to cool will help it shape into a cylinder without becoming smashed. For 4 slices. Recipe by *Anna*

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

I like tuna tamagoyaki. ♪ I added scallions for a bit of colour. ♡ Strongly seasoned with noodle sauce. ♪* Adjust the amount of noodle sauce to your liking. ♪ (I use one medium egg and one large egg)*As it says in Step 3, use a knife that cuts well. ♡ Recipe by Nyankochansan

I didn't want to waste the leftover bits of wiener sausages that you have after making decoratively cut sausages, so I tried rolling them in a tamagoyaki.If you use a generous amount of oil in the tamagoyaki pan, and shape the tamagoyaki while shifting it back and forth, you can make a nice fat tamagoyaki even with just 1 egg. Recipe by yukihapi

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

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

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

My mom added leftover vinegar miso to tamagoyaki and fried it up. I use white miso, and replaced the sugar with honey. I sometimes also add ginger juice.You can add in ginger if you like! The flavor will change if you add it .When you have time, make sure to strain it (Step 3). This will produce the best quality! Recipe by Stylish Mama

I'm crazy for tamagoyaki with mayonnaise. I've also been in love with the combination of gochujang and mayonnaise, and when I made tamagoyaki with them both, it was really delicious. Recipe by Nanaiku

I wanted to use up a lot of shibazuke pickles!Shown above is a tamagoyaki made using 2 eggs (the rest of the ingredients have been doubled). Add water to mentsuyu noodle sauce if necessary and adjust the amount to your tastes! Recipe by Marrietty

My husband was not feeling well. But he couldn't take the day off of work! I packed his bento with easily digestible and nutritious foods...I wanted to make him tofu burgers, but I didn't have time to make them in the morning, do I added in tamagoyaki!You don't have to drain the water from the tofu perfectly, but if it's too watery, it will be difficult to roll up the omelette.You can also add in cut up vegetables that have been cookedu until tender if you like . Recipe by Marrietty