If you’re looking for an easy and delicious way to enjoy sushi-style eggs at home, my Japanese Baked Tamagoyaki Eggs recipe is just what you need! These sweet eggs are baked in the oven, making them accessible for everyone to create without the need for a special pan. With a simple mix-and-bake approach, you’ll have a delightful dish that’s perfect for breakfast or as a fun addition to your sushi spread—trust me, you won’t want to miss out on this!
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Why I Love This Recipe
What I love about this Baked Tamagoyaki recipe is how I can bring the delightful flavors of sushi restaurant tamago eggs right into my home kitchen with a very simple mix-and-bake process! These sweet, moist eggs are baked to perfection, resulting in a juicy and soft texture—just like the ones you find at your favorite sushi spot! What makes my version special is the straightforward method, which eliminates the need for a specialized tamagoyaki pan, making it accessible for everyone!
Using the same egg mixture as my Sweet Japanese Scrambled Eggs, all you have to do is pour it into a baking dish and let the oven work its magic. Baking retains the eggs’ moisture, so you end up with juicy results perfect for enjoying as a side dish or as part of main meals, like my Japanese Scrambled Egg Rice Bowl or a traditional Japanese Breakfast Set. It can even be used in my Spam Musubi with Eggs recipe!
So, if you’re eager to prepare sushi-style tamagoyaki without any fancy equipment, this recipe is for you. Trust me, once you taste it, you’ll want to whip it up again and again!
Ingredients
Ingredients
- Eggs – eggs used for the Japanese tamago mixture. I recommend using free range eggs for best results.
- Dashi – fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi. Base flavors for the tamago style eggs.
- Japanese Sake – best to boil out the sake in a skillet before suing. Typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets. Adds additional umami flavor and balance out the flavors.
- Sweetener – use your preferred sweetener.
- Cooking Oil Spray – your preferred bottle of cooking oil spray.
- Green Onion – sliced green onion scallions used as the topping of the eggs.
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
🍶 Mirin Note
I acknowledge that Mirin might not be readily available in all locations. To maintain the authentic flavors of this donburi sauce, my recipe modifies the ratio of Japanese sake and sweetener to substitute for mirin.
Essential Kitchen Equipment
- 6-8 oz Baking Dish
- Aluminum Foil
Directions
Step 1 Begin by preparing the Dashi base.
Step 2 Next, create egg mixture by combining eggs, dashi, Japanese sake, and sweetener in a mixing bowl. Beat until the eggs are well combined.
🌀 Mixing Pro Tip
For the fluffiest texture, use a Hand Mixer to incorporate air into the beaten egg.
Step 3 Pour the egg mixture into a baking dish coated with cooking oil spray, cover with aluminum foil and bake in the center of the oven at 350°F for 20-25 minutes, or until the eggs are set. Top with sliced green onions before serving.
🍽️ Serving Pro Tip
Let the egg rest and Cool Down Before Slicing. This will give the egg time to deflate and settle.
Recipe Variations
For a quicker version of this recipe, just add the egg mixture to a frying pan and scramble it to make my Sweet Japanese Scrambled Eggs. This method yields a delightful, fluffy texture that’s both satisfying and fast. If you want a savory twist, omit the sweetener and mix in soy sauce with some chopped green onions to create my Japanese Scrambled Eggs. This variation delivers a rich umami flavor that pairs beautifully with rice or serves as a filling for sushi rolls!
Pairing Recommendations
This recipe is a perfect addition to your Japanese Breakfast Set. Pair it with Shioyaki Salmon, Baked Yellowtail, or Grilled Sanma for a great way to start your day! A side of Japanese Spinach Salad adds freshness, while a bowl of rice complements the eggs’ richness. Complete your breakfast with a warm bowl of Miso Soup for a truly traditional experience that highlights the best of Japanese cuisine!
Frequently Asked Questions
What type of eggs should I use for tamagoyaki?
I recommend using large, fresh freer range eggs for the best results.
What’s the best way to check if the eggs are done?
The eggs should be set but still slightly moist in the center. A toothpick inserted should come out clean.
Can I make this recipe ahead of time?
Yes, you can prepare the egg mixture and bake it ahead of time. Store leftovers in an airtight container in the fridge.
How do I serve the baked tamagoyaki?
Slice it into blocks or strips and serve warm or at room temperature as part of a meal.
Storage Tips
To store leftovers, place them in an airtight container and refrigerate. This will keep the Baked Tamagoyaki Eggs fresh for 3-5 days.
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Watch How To Make It
Japanese Baked Tamagoyaki Eggs
Ingredients
- 4 Eggs
- 2 tbsp Dashi
- 2 tbsp Japanese Sake
- 4 tsp Sweetener your preferred sweetener
- 1 Stalk Green Onions sliced
- Cooking Oil Spray
Instructions
- Gather all the ingredients.
- Preheat oven to 350F.
- Prepare dashi.
- In a mixing bowl, combine eggs, dashi, Japanese sake, and sweetener. Use a hand whisk to beat the egg mixture until well combined.
- Pour the egg mixture into a baking dish coated with cooking oil, cover with aluminum foil and bake in the center of the oven at 350°F for 20-25 minutes, or until the eggs are set. Top with chopped green onions before serving.
Nutrition