3 levels of Japanese egg sandwiches

Ingredients

• 8 large Eggs (for the tamagoyaki block; use fresh, room‑temperature eggs)
• 10 g Kombu (for dashi stock; dried kelp)
• 15 g Bonito Flakes (for dashi stock; shaved dried tuna)
• 500 ml Water (for dashi)
• 2 tsp Gelatin Powder (unflavored, animal‑based; helps set the tamagoyaki block)
• 1 tsp Salt (fine sea salt)
• ½ tsp White Pepper (ground)
• 4 tbsp Kewpie Mayonnaise (Japanese mayo; adds umami and creaminess)
• 2 tbsp Fresh Herbs (chopped chives or parsley, optional)
• ½ cup Panko Breadcrumbs (Japanese style, light and airy)
• 2 cups Vegetable Oil (for deep‑frying; high smoke point oil like canola or sunflower)
• 8 slices Japanese Milk Bread (soft, fluffy bread; toast before assembling)

Instructions

1. Prepare Dashi Stock

   Combine 500 ml water and the kombu in a saucepan; bring to just below boiling, remove kombu, add bonito flakes, simmer 2 minutes, then strain through a fine mesh sieve.

   Time: PT10M

2. Dissolve Gelatin

   Sprinkle gelatin powder over the hot dashi and stir until completely dissolved; set aside to cool slightly (but not solidify).

   Time: PT2M

3. Beat Eggs with Dashi

   In a mixing bowl, whisk the 8 eggs, then gradually whisk in the gelatin‑infused dashi, salt, and white pepper until smooth.

   Time: PT5M

4. Cook Tamagoyaki Block

   Pour the egg mixture into a greased 9‑inch baking tray, smooth the surface, and bake in a pre‑heated oven at 350°F until set and lightly golden, about 15 minutes.

   Time: PT15M

   Temperature: 350°F

5. Chill Overnight

   Allow the baked tamagoyaki to cool to room temperature, then cover tightly with plastic wrap and refrigerate overnight (minimum 8 hours).

   Time: PT0M

6. Slice and Bread‑Coat

   Remove the chilled block from the tray, slice into ½‑inch strips, lightly dust each strip with panko breadcrumbs, shaking off excess.

   Time: PT5M

7. Deep‑Fry Egg Strips

   Heat vegetable oil in a deep fryer or heavy‑bottom pot to 350°F; fry the panko‑coated strips until golden and crisp, about 2‑3 minutes per side. Drain on paper towels.

   Time: PT5M

   Temperature: 350°F

8. Assemble the Sandwich

   Toast the milk bread slices, spread a thin layer of Kewpie mayo on each slice, sprinkle with chopped herbs, place 2‑3 fried egg strips on the bottom slice, top with another slice and cut diagonally.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Eggs: duck eggs
• Instead of Kombu: kelp powder
• Instead of Bonito Flakes: dried shiitake for vegetarian version
• Instead of Gelatin Powder: agar‑agar (use 1 tsp)
• Instead of Salt: soy sauce (reduce other salt)
• Instead of White Pepper: black pepper
• Instead of Kewpie Mayonnaise: regular mayo mixed with a dash of rice vinegar
• Instead of Fresh Herbs: dried chives (use less)
• Instead of Panko Breadcrumbs: regular breadcrumbs
• Instead of Vegetable Oil: peanut oil
• Instead of Japanese Milk Bread: white sandwich bread

Equipment Needed

• Saucepan
• Fine Mesh Sieve
• Mixing Bowl
• Whisk
• Baking Tray
• Oven
• Plastic Wrap
• Parchment Paper
• Deep Fryer or Heavy‑Bottom Pot
• Slotted Spoon
• Kitchen Scale (optional)
• Toaster
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Prepare Dashi Stock
• Cook Tamagoyaki Block
• Deep‑Fry Egg Strips
• Assemble the Sandwich

Chef Tips from the Video

• Use Kewpie mayonnaise for authentic Japanese flavor; its rice‑vinegar base adds subtle tang
• For an even richer dashi, add a splash of mirin after straining
• If you prefer a softer interior, reduce the gelatin to 1 tsp.

Troubleshooting

Storage

Refrigerator: Store leftover fried egg strips in an airtight container for up to 3 days; re‑heat briefly before using.

Freezer: Do not freeze the assembled sandwich; the bread becomes soggy. You may freeze the chilled tamagoyaki block (wrapped tightly) for up to 1 month and fry after thawing.

Room temperature: Assembled sandwich is best eaten within 2 hours at room temperature.

Make-Ahead Tips

• The tamagoyaki block can be prepared up to 24 hours ahead and kept chilled
• Fried egg strips keep well refrigerated; re‑heat in a hot oven or skillet before assembling

Frequently Asked Questions