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

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've always made this dish for my own lunches, but I decided to post the recipe here because it consistently turns out so well, even despite the differences in size of the umeboshi ♪I usually use honeyed umeboshi, because I don't like umeboshi that's too sour.Just use any umeboshi that you'd like! Recipe by Nanaiku

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

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 wanted to change up the same old tamagoyaki that I make.The key is to not overcook the usuyaki tamago.Since the usuyaki tamago is folded in half, it has some thickness even if you're just one egg. For 2 spirals. Recipe by ss mama

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

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

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

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

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 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