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)

I made this for my husband who loves eggs. This is my best rolled omelette.This is kind of sweet so please use less sugar if you want it to be less sweet!Here are some tips for cooking:- Take your time even when the heat is off.- Very lightly oil every nook and cranny of the pan removing any extra with a paper towel by wiping the pan gently. For 2 servings. Recipe by Natsumi

DASHI is a foundation of Japanese dish and it has savory taste. You can cook Miso soup easily to use dashi. This recipe is the easiest way to cook dashi!

Dashi is foundational to Japanese cooking. There are numerous variations, but the standard is made by steeping kelp and the fine shavings of a specially processed loin of skipjack tuna. It's common to make dashi in 2 parts. The first, known as ichiban dashi, uses fresh ingredients, and yields a cleaner, more delicate broth. The second dashi is made by re-steeping the ingredients from the first, and adding some fresh katsuobushi. The measurements aren't extremely important, as flavor can vary depending on the specific product used. The point here is to balance the 2 flavoring elements against each other.

I like imitation crab and mitsuba tamagoyaki, so I was going to upload a juicy half-cooked rice bowl version, but I changed it into a tamagoyaki bento version instead.You just mix, and cook ii while rolling it up. I altered the steps to turn this into a bento recipe.... I also changed the top photo. Recipe by Mimato

I made tamagoyaki (Japanese omelette), which are indispensable for bento, colorful with the addition of imitation crab sticks.The contrast of the red and yellow makes the bento looks more nicer.I got my inspiration from Recipe ID : 1241388.I want the red of the imitation crab sticks and the yellow color of the egg to look nice so I don't let the rolled egg burn. Be careful not to make the heat level too high. The first point is to place the imitation crab sticks before the egg becomes too cooked at Step 2 because it will be difficult to roll the imitation crab sticks when the egg surface becomes dry. Using a spatula rather than chopsticks makes it easier to roll. For 2 servings. Recipe by vegeful

I modified a recipe I saw in a magazine a few years ago.Cook until lightly browned. If you wrap it loosely, the shape won't take hold, so wrap it up quite tight. I use about 15 cm of a mini size cling film. If the egg is still soft, microwave for about 10 seconds, still in the cling film. Recipe by Yuuyuu0221

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 like to enjoy different fillings in tamagoyaki. I had leftover minced chicken so I made this filling quickly. My family loved this and wanted to have more.This tamagoyaki tastes good hot or cold.♪ It's great for picnics or in a sports festival bento.☆ If you have a special tamagoyaki pan, your tamagoyaki will look a lot better! Recipe by Asaemon

I had some large scallops which were near their best-by date! I thought of this using what was in the fridge. This is a combination of delicious things . There is no way it can taste bad!The scallops taste delicious with lots of spinach. It is cooked well done, but you can half-cook it if you like . Recipe by Pokuchan

This recipe has was based on a request from my family who loves sweet tamagoyaki.When you pour the egg mixture, lift the already cooked egg roll and allow the uncooked mixture to spread underneath.When the new omelette layer starts to set, roll it around the already cooked egg towards the opposite end.Cook over low-medium heat and take your time to avoid scorching. Recipe by Kazuminchan

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*