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

I have a large bottle of ready made salmon flakes, so I decided to use that for tamagoyaki.I love cheese, so I combined the two together.You won't need any seasoning to the nice saltiness of the salmon flakes and cheese. Recipe by annnnn

I love the combination of sweet chili sauce and mayonnaise.Because it's so well-flavored, I thought it would be perfect to make tamagoyaki for bentos. That's how I came up with this recipe.. For 3 tamagoyaki. Recipe by Nanaiku

My mother used to make this tamagoyaki for me!It was always the highlight of my breakfasts and bentos...Now, as an adult, I enjoy it regularly with grated daikon radish and soy sauce.It's also sweet and tasty with 1/2 a teaspoon of shio-koji instead of salt.You can make it fluffy if you start wrapping up the omelettes just when the bottom part starts to solidify while the top part is still soft-set...Even if it doesn't look pretty, just shape it with a paper towel or bamboo mat (for sushi rolls) and it will turn out nicely. Recipe by Mikko*mikko.

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

Adding vinegar acts as a natural preservative, so it's great if you plan to serve this a few hours after making it.I love the sweet flavor of mirin.In the cold season, it's fine if you make it the day before (store in the fridge or a cool place).If it's for lunch the next day, it's fine if you pack it in your lunch box in the morning (it may go bad at temperatures over 20°C).-Cook these in the morning in the summer. Recipe by Kakigori

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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 adapted my mother's recipe to use shiro-dashi soy sauce. You can optionally add a little bit of regular soy sauce to taste.Cook the omelette over medium to low heat. There are two methods of starting a rolled omelette: the first is to have it gathered on one side from the start, while the other is to push the first batch of cooked egg to the edge of the pan. If you want the cross-sections to look pretty, have it rolled it up from the start.Adjust the amount of sugar to taste. Recipe by Yuuyuu0221

I had a salad at a pasta restaurant and I loved the Japanese omelet topping, so I asked for the recipe. I came up with the amount of the ingredients.I heard that umeboshi plums act as a preservative. Recipe by Yushuna

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