My family's tamagoyaki (Japanese rolled omelette) for our lunch bentos have a sweet flavor. I've loved this since I was a child!Sugar in the mixture can burn easily, so try not to heat the frying pan too much. (Recipe by Nanaiku)

#mycookbook Pick young, light green mulberry leaves leaves. This recipe yields about 4 tamagoyaki logs. My pan is small (about 12x18 cm) so if you use bigger pan, it will yield fewer logs.

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

Tamagoyaki is loved by all Japanese people. When I found tamagoyaki in my lunch box, I feel so happy! Maybe tamagoyaki makes everyone happy!

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

When I was younger, I felt that my mother's tamagoyaki was pretty sweet. But now I realize that that's what makes a delicious bento lunchbox...I wanted to recreate that taste while at the same time keeping it healthy.This became a tamagoyaki category recipe on 2/6/2014.This became a Top Recipe on 2/18/2014.[Tips]1) Don't wipe the vegetable oil from the pan. Use it as it is.2) Since the sugar burns easily, cook the egg gently and patiently on low heat.3) If you are health conscious, substitute the sugar with artificial sweetener (I used "Pal Sweet") and substitute the salt for "Yasashio" (low sodium-content salt). Recipe by LiLiCo2

I thought up this recipe as I make bentos every day.You can finely chop the shiso leaves and mix it into the egg to start with. That way the shiso will be evenly distributed. Recipe by Mipo mama n

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

These tamagoyaki rolled omelets are not so sweet and are for my husband.Once you put the vegetables in the omelets, it gets hard to cook through. After rolling them, leave for 1 ~ 2 minutes over low heat to cook a little more.It's easier to cut nicely when completely cooled. Recipe by Donpintan

I put all my favorite ingredients into this tamagoyaki.There's no additional seasoning besides the salted kelp. Recipe by annnnn

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