Fluffy Mayo Cheese Tamagoyaki For Your Bento Recipe by cookpad.japan
 cookpad.japan @cookpad_jp 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 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 Fluffy Mayo Cheese Tamagoyaki for Your Bento Share its first Cooksnap! 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 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 Ingredients 1 serving 1 Egg 1/2 tbsp Sugar 1 dash Salt 1 tsp Mayonnaise 1 tbsp Milk (or soy milk) if you have it 1 Egg 1/2 tbsp Sugar 1 dash Salt 1 tsp Mayonnaise 1 tbsp Milk (or soy milk) if you have it Cooking Instructions 1 Mix all the ingredients with the egg except for the mayonnaise. 2 Heat pan over medium heat, and add the mayonnaise once it has warmed up. 3 Add in the mixture from step 1 once the mayonnaise has melted, and mix it all up using big stirring motions with a pair of cooking chopsticks. 4 Roll when the bottom has solidified, turn the overlap towards the bottom and cook for a bit, and then wrap it in cooking paper. 5 Cut it with a knife once it has cooled, and it is done. 6 1 Mix all the ingredients with the egg except for the mayonnaise. 1 Mix all the ingredients with the egg except for the mayonnaise. 2 Heat pan over medium heat, and add the mayonnaise once it has warmed up. 2 Heat pan over medium heat, and add the mayonnaise once it has warmed up. 3 Add in the mixture from step 1 once the mayonnaise has melted, and mix it all up using big stirring motions with a pair of cooking chopsticks. 3 Add in the mixture from step 1 once the mayonnaise has melted, and mix it all up using big stirring motions with a pair of cooking chopsticks. 4 Roll when the bottom has solidified, turn the overlap towards the bottom and cook for a bit, and then wrap it in cooking paper. 4 Roll when the bottom has solidified, turn the overlap towards the bottom and cook for a bit, and then wrap it in cooking paper. 5 Cut it with a knife once it has cooled, and it is done. 5 Cut it with a knife once it has cooled, and it is done. 6 6 Linked Recipes Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on September 29, 2013 08:07 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Soft Tamagoyaki for Bento Soft Tamagoyaki for Bento 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 cookpad.japan Melty-Mayonnaise Tamagoyaki Melty-Mayonnaise Tamagoyaki 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 cookpad.japan Simple Mayo-Cheese Tamagoyaki Simple Mayo-Cheese Tamagoyaki My daughter loves this mayo cheese version. I make this with normal non-melting cheese. My family always prefers non-melting cheese. Add more cheese if you love it! Adding water will make these fluffy. If you want to adjust the shape, let it cool, wrap it up in plastic wrap, and let it sit. Cut after adjusting the shape. Recipe by Misuke mama chan cookpad.japan Sweetened Tamagoyaki Rolled Omelette for Bento Sweetened Tamagoyaki Rolled Omelette for Bento 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 cookpad.japan Easy Bento Tamagoyaki Easy Bento Tamagoyaki 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 cookpad.japan Colourful Tamagoyaki for Bento Colourful Tamagoyaki for Bento I wanted to make a colouful and beautiful tamagoyaki. Finely chop the vegetables. This way, it makes the cross section of the sliced tamagoyaki looks beautiful. It is difficult to cook the inside of tamagoyaki with lots of fillings. Make sure to cook the egg thoroughly if you put it in a lunch box in summer. Cook over low heat patiently towards the end. Recipe by Donpintan cookpad.japan Tarako Tamagoyaki for your Bento or Appetizer Tarako Tamagoyaki for your Bento or Appetizer This dish was on an izakaya menu. I was a bit reluctant to try this but it turned out to be extremely delicious! I tried making many different variations with different seasonings but eventually it was best as is without anything extra so I uploaded it! Be absolutely sure to remove the membranes from the tarako! Don't overcook because they are best moist! Be generous with the tarako. The tarako has a naturally salty flavor so there's no need to season it, but you can add a little mayonnaise to the egg mixture and it will be delicious when cooked. Recipe by Shijimi24 cookpad.japan Soft Tamagoyaki for Bento Soft Tamagoyaki for Bento 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 cookpad.japan Soft Tamagoyaki for Bento Soft Tamagoyaki for Bento 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 cookpad.japan Melty-Mayonnaise Tamagoyaki Melty-Mayonnaise Tamagoyaki 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 cookpad.japan Melty-Mayonnaise Tamagoyaki Melty-Mayonnaise Tamagoyaki 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 cookpad.japan Simple Mayo-Cheese Tamagoyaki Simple Mayo-Cheese Tamagoyaki My daughter loves this mayo cheese version. I make this with normal non-melting cheese. My family always prefers non-melting cheese. Add more cheese if you love it! Adding water will make these fluffy. If you want to adjust the shape, let it cool, wrap it up in plastic wrap, and let it sit. Cut after adjusting the shape. Recipe by Misuke mama chan cookpad.japan Simple Mayo-Cheese Tamagoyaki Simple Mayo-Cheese Tamagoyaki My daughter loves this mayo cheese version. I make this with normal non-melting cheese. My family always prefers non-melting cheese. Add more cheese if you love it! Adding water will make these fluffy. If you want to adjust the shape, let it cool, wrap it up in plastic wrap, and let it sit. Cut after adjusting the shape. Recipe by Misuke mama chan cookpad.japan Sweetened Tamagoyaki Rolled Omelette for Bento Sweetened Tamagoyaki Rolled Omelette for Bento 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 cookpad.japan Sweetened Tamagoyaki Rolled Omelette for Bento Sweetened Tamagoyaki Rolled Omelette for Bento 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 cookpad.japan Easy Bento Tamagoyaki Easy Bento Tamagoyaki 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 cookpad.japan Easy Bento Tamagoyaki Easy Bento Tamagoyaki 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 cookpad.japan Colourful Tamagoyaki for Bento Colourful Tamagoyaki for Bento I wanted to make a colouful and beautiful tamagoyaki. Finely chop the vegetables. This way, it makes the cross section of the sliced tamagoyaki looks beautiful. It is difficult to cook the inside of tamagoyaki with lots of fillings. Make sure to cook the egg thoroughly if you put it in a lunch box in summer. Cook over low heat patiently towards the end. Recipe by Donpintan cookpad.japan Colourful Tamagoyaki for Bento Colourful Tamagoyaki for Bento I wanted to make a colouful and beautiful tamagoyaki. Finely chop the vegetables. This way, it makes the cross section of the sliced tamagoyaki looks beautiful. It is difficult to cook the inside of tamagoyaki with lots of fillings. Make sure to cook the egg thoroughly if you put it in a lunch box in summer. Cook over low heat patiently towards the end. Recipe by Donpintan cookpad.japan Tarako Tamagoyaki for your Bento or Appetizer Tarako Tamagoyaki for your Bento or Appetizer This dish was on an izakaya menu. I was a bit reluctant to try this but it turned out to be extremely delicious! I tried making many different variations with different seasonings but eventually it was best as is without anything extra so I uploaded it! Be absolutely sure to remove the membranes from the tarako! Don't overcook because they are best moist! Be generous with the tarako. The tarako has a naturally salty flavor so there's no need to season it, but you can add a little mayonnaise to the egg mixture and it will be delicious when cooked. Recipe by Shijimi24 cookpad.japan Tarako Tamagoyaki for your Bento or Appetizer Tarako Tamagoyaki for your Bento or Appetizer This dish was on an izakaya menu. I was a bit reluctant to try this but it turned out to be extremely delicious! I tried making many different variations with different seasonings but eventually it was best as is without anything extra so I uploaded it! Be absolutely sure to remove the membranes from the tarako! Don't overcook because they are best moist! Be generous with the tarako. The tarako has a naturally salty flavor so there's no need to season it, but you can add a little mayonnaise to the egg mixture and it will be delicious when cooked. Recipe by Shijimi24 cookpad.japan More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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