I had some leftover imitation crab sticks, so I made tamagoyaki a little different than the usual.Cook it over low heat. You can use 2 slices of ham and cheese if you like. Standing it up vertically to cool will help it shape into a cylinder without becoming smashed. For 4 slices. Recipe by *Anna*

I was all out of olive oil, so I used mayonnaise that I had in my fridge instead, and it was delicious.You should cook bento tamagoyaki all the way through to prevent food poisoning. (Especially in the summer). Wrapping it in cooking paper makes it taste like it was steamed.You can eat this half-cooked when you make this at home. Recipe by Ryo---ko

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

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 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

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

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

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

I packed this in my mayonnaise-tamagoyaki loving husband's bento.*It might be difficult to roll up after adding in the mayonnaise as it tend to become slippery. Take care when first rolling it up.*The recipe calls for Kewpie-brand half calorie mayonnaise. The oil from regular mayonnaise might melt and leak out. For 2 people. Recipe by Koutarochan

I had wrapped imitation crab sticks in tamagoyaki before, so I figured I might as well try doing the same with chikuwa. When I stuffed green beans into the chikuwa, the tamagoyaki became bright and colorful too!You use the chikuwa for support when wrapping, so you can wrap them up pretty nicely.I hate sweet tamagoyaki...so I use white dashi stock to season the egg instead. For bentos for 2 people. Recipe by Gissele

Tamagoyaki with some pink, my daughter's favorite color.Adjust the amount of sugar to your liking. Recipe by Yumepokko

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