Japanese Tamago Sheet-Pan Omelette Cubes

Tamago simply means egg in Japanese, and the classic sweet-savory omelette is a breakfast staple across Japan. This sheet-pan version bakes eggs with dashi, mirin, and soy into tender cubes you can finish with green onions and sesame.

Serves 4 · 10 min prep · 22 min cook

Estimate for one serving

• 210 cal
• 16g protein
• 5g carbs
• 14g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 10 large eggs
• 1/3 cup dashi stock (or low-sodium chicken broth)
• 2 tbsp mirin
• 1 tbsp soy sauce
• 1.5 tbsp sugar
• 1 tsp neutral oil for greasing
• 3 green onions, thinly sliced
• 1 tsp toasted sesame seeds
• 1 tsp furikake seasoning optional

Instructions

1. 1Preheat the oven to 350°F and generously grease an 8x8-inch metal baking pan or small sheet pan so the omelette releases in clean cubes.
2. 2Crack the eggs into a large bowl and beat gently with chopsticks or a fork until the whites and yolks are just blended without too much foam.
3. 3Stir in the dashi, mirin, soy sauce, and sugar until the sugar dissolves and the mixture tastes lightly sweet-savory like classic tamago.
4. 4Pour the egg mixture into the prepared pan and skim off any large bubbles on the surface with a spoon.
5. 5Bake for 18 to 22 minutes, until the center is just set, the top looks matte rather than shiny, and a toothpick comes out clean.
6. 6Cool in the pan for 5 minutes so the omelette firms enough to cut without tearing.
7. 7Run a thin knife the edges, then cut into neat 1-inch cubes directly in the pan.
8. 8Transfer the cubes to a plate or bento-style tray with a spatula.
9. 9Scatter sliced green onions and toasted sesame seeds over the warm cubes; add furikake if you like extra savoriness.
10. 10Serve warm or room temperature as a make-ahead breakfast protein that reheats gently in the microwave.