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

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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

おはよう友達 ! That means good morning friends in Japanese. I (Gianni) am currently fully embracing my inner otaku by learning to speak, read and write in Japanese. This recipe is an homage to the Japanese “omeretsu” which is actually an homage to the standard American omelette. Inception, or should I say omelette-ception. I’ll stop.This recipe is also the first installment of a segment I like to call:Gourmet Versions of Things I Saw My Roommates Cook in CollegeThis one is inspired by my former roommate and one of my best friends, Caleb Rittler. In college, I watched Cal make the same breakfast every day. A two egg omelette. Pretty standard. He would then slather/glaze the omelette in a thick layer of ketchup. Disgusting, I know. But then again, I’ve never really been a ketchup and eggs person… Or so I thought…Flash forward a few years and I’m getting bored with standard breakfast fare and trying to find some more creative recipes to break the fast. I stumble upon a video of a Japanese chef effortlessly whipping up a beautifully fluffy omelette over fried rice and drizzling it with a dark, savory sauce. I had to try it!The creamy, custard like omelette, the nutty toasted fried rice, the tangy, umami-packed okonomiyaki sauce.Cal, if you’re reading this, おはよう友達 which means I am deeply, and respectfully sorry. I will no longer be a ketchup on eggs hater, but I will try to make it a little more “extra.”

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.

It's hard to explain how to make traditional Japanese omelette but I tried on this recipe. Hopefully, I will make a cooking video about this recipe in near future.

This is one the common Japanese Yoshoku Dishes. (Yoshoku mean, European-Japanese style dishes) Cook ketchup rice and wrapp with cooked egg.

I wanted to eat an omelet green nori flakes and baby sardines, which are two of my favorite ingredients.I used only one egg this time but if you use 2 or 3 eggs, please adjust the amount of other ingredients accordingly.If you don't like sweet omelettes, you can make this without sugar. Recipe by Yuukarikoara

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