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Japanese Omelet- Tamagoyaki

A simple, baked version of Japanese egg omelet. Use this in sushi rolls, or eat on it's own!
Author: Ginger



  • 5 eggs
  • 1 Tbsp. sugar
  • 1 tsp. mirin
  • 1 tsp. soy sauce or tamari for gluten free
  • cooking spray for baking dish



  • Heat oven to 300° F
  • In a medium sized bowl, combine egg, sugar, mirin and soy sauce (or tamari). With a whisk, beat mixture until well blended.
  • Generously spray baking pan (I use a 9 x 5 silicone loaf pan) with non-stick spray.
  • Place a strainer above baking pan, and pour egg slowly into strainer. Discard bits of egg that remain.
  • Bake at 300° F for about 15-20 minutes, or until egg is set.
  • Remove from oven and allow to cool a bit.
  • Flip onto a cutting board and trim the sides so that a nice rectangle remains.
  • Slice egg into any size you wish. Long, thin slices are perfect for sushi rolls.