Japanese Egg Sandwich

Ingredients

• 3 large Eggs (room temperature)
• 1 tablespoon Soy Sauce (light soy sauce preferred)
• 2 tablespoon Milk (whole milk for richness)
• 1 teaspoon Granulated Sugar
• 0.5 teaspoon Dashi Powder (instant dashi granules)
• 1 tablespoon Japanese Mayonnaise (Kewpie style, rich and slightly sweet)
• 1 tablespoon Neutral Oil (for greasing the pan)
• 2 slice White Bread (soft Japanese milk bread preferred)

Instructions

1. Mix Egg Base

   In a mixing bowl, whisk together the eggs, soy sauce, milk, sugar, dashi powder, and Japanese mayonnaise until fully combined and slightly frothy.

   Time: PT5M

2. Preheat Pan

   Place the tamagoyaki pan over medium heat and brush a thin layer of neutral oil onto the surface.

   Time: PT2M

   Temperature: Medium heat

3. First Egg Layer

   Pour about one‑quarter of the egg mixture into the pan, tilting to spread it into a thin, even sheet.

   Time: PT1M

   Temperature: Medium heat

4. Set First Layer

   Allow the egg to set until the surface is just barely firm, about 30 seconds.

   Time: PT30S

   Temperature: Medium heat

5. Roll First Layer

   Using the silicone spatula, gently roll the egg sheet from one side to the opposite side, forming a short roll.

   Time: PT30S

   Temperature: Medium heat

6. Build Additional Layers

   Brush a little more oil if needed, pour another thin layer of egg mixture, letting it flow underneath the existing roll. Once set, roll the combined layers together. Repeat until all egg mixture is used, creating 4‑5 layers.

   Time: PT5M

   Temperature: Medium heat

7. Slice Tamagoyaki

   Transfer the rolled tamagoyaki onto a cutting board, let it rest for a minute, then slice into 1.5 cm thick strips.

   Time: PT2M

8. Assemble Sandwich

   Spread a thin layer of Japanese mayonnaise on one side of each bread slice (optional). Place the sliced tamagoyaki on one slice, then top with the second slice.

   Time: PT1M

9. Finish and Serve

   Cut the sandwich diagonally (optional) and serve immediately while warm.

   Time: PT30S

Nutrition Facts

Calories

420

Protein

20 g

Carbohydrates

30 g

Fat

20 g

Fiber

1 g