This was an experiment with rakkyo pickles.I minced rakkyo pickles and rolled them in a tamagoyaki and it turned out sweet and so tasty, so I uploaded the recipe.When your tamagoyaki has a lot of filling, take your time, don't rush, and patiently form the shape.In the summer, it'll be a food safety hazard if the tamagoyaki is half-cooked, so make sure to thoroughly cook it on low heat. Recipe by Donpintan

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

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 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 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

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

Thank you for making this a trending recipe on 2017/11/14 and 2019/1/5! If you love shiso, you should definitely give this a try.Recipe background:Inspired by Necchan's 'Bento-Style Tamagoyaki with Nori and Sesame' (ID:17504631), where tearing nori into the eggs made it easier to cut and brought out the nori aroma. I thought, why not try the same with shiso? It turned out to be a great idea!

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

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

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

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