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

In our family, we have a home parties with hand-rolled sushi every month on payday. My husband is very picky about tamagoyaki and says "store-bought is better!" To shut him down, I adapted various recipes to my own preferences and taste. When he said "Yummy! This is the real thing!" I was so happy.There is a fair amount of sugar in this so it burns easily, but cook the omelette over as high a heat as you dare!! To control the heat, lift your pan up to put distance between the pan and the flame, rather than adjusting the flame itself. If you have an induction cooker, set it at 160°C (the setting for deep frying) and it should work well. Recipe by Minority

I've made several kinds of tamagoyaki, but my family says this is the best so far.The cut off edges are for my 4 year-old son's special breakfast.Be patient, and cook slowly over very low heat.If you start rolling the egg when it's cooked through, it will break apart, so start rolling when it's half cooked, then cook through at the end. Recipe by Plus Nine

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.

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 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 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

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

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

When i was experimenting in the kitchen with my cookie molds. Thought...why not? My husband loved it. Thought it was so cute and delicious. He has 2. Kids love this creative dish too. :) enjoy.

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