This was my husband's idea.If you make it with only 1 egg, make sure to adjust the amount of seasoning and fillings.Do not add too much of the filling, or you will not be able to roll up with omelet as well. It's better to roll it up quickly over medium to high heat. Adjust the amount of sugar as you like. Recipe by Yuukarikoara

Since everyone in my family loves date-maki, I always make it.I've made it with different ingredients, but this method of whipping the egg and hanpen separately received rave reviews.This recipe calls for separate whipping of the ingredients for a fluffy result.I put the baking tray inside the oven when I preheat. This way, both sides brown nicely, as shown in the photos.The pattern on the edges of the date-maki are made using an "oni-su" (thick-slatted bamboo sushi mat), but a regular sushi mat will do. For 4 servings. Recipe by Momora

The combination of dried green nori flakes and salmon flakes is good for rolled omelette.The saltiness of salmon flakes is different from each product, so if you use less salty salmon flakes, add just 1 pinch of salt (or adjust as you like). If you use 2 eggs, adjust the amount of sugar as well. Recipe by Yuukarikoara

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

I’m creating a variety of tamagoyaki flavours for my lunch box every day.I tried my favourite oyster sauce and mayonnaise taste and it turned out very nice. So, I uploaded this here.When you mix egg with oyster sauce and mayonnaise, you may find that they do not mix well. But it’s okay!Just ignoring the lumps, the mayonnaise melts and combines nicely! Recipe by Nanaiku

It's always a challenge to come up with something for my bento...You'll probably have a bit of komatsuna left over... For an easy-to-make amount. Recipe by Ponpoa-ru

I often make daikon radish sprout wraps with ham and mayonnaise or black pepper for bento. I came up with the idea of stuffing daikon radish sprouts into kamaboko when I didn't have ham.Mayonnaise and soy sauce without the black pepper, or sprinkled with ichimi pepper or shichimi pepper would also be delicious. Recipe by Aozora lemon

Even though it is so easy to make, I never get tired of these basic rolled omelets.The secret to a tall and well formed rolled omelet is to scramble the eggs for the first and second layers.Granulated sugar produces an elegant flavour that is not too cloying!Sweet omelets scorch easily, so make sure to oil the pan before adding in each layer of egg. Also be careful of how much heat you are using, and adjust it as necessary. Recipe by Taamu mama

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

I a cook on TV straining her egg mixture for tamagoyaki in one of her selected recipes, so I thought I would try it too.This is a tamagoyaki on the sweet side so feel free to adjust the amount of sugar to your liking. Recipe by mogom

I used leftover green beans and imitation crab stick as fillings for a Japanese omelet.It's hard to roll if you put in too much filling.Please adjust the seasoning as you like.I used the frozen green beans without defrosting them. Recipe by Yuukarikoara

This is a must at my mom's New Year's feast. Everyone loves it.For New Year's, arrange the red- and white kamaboko in an alternating pattern.Recently, store-bought kamaboko has become thinner, so I top it with a lot of salmon roe.Expensive kamaboko is thick, and tastes great topped with a lot of salmon roe. Recipe by Yumicche