Tamagoyaki Sando - Tokyo Egg Sandwich
Pillowy milk bread filled with thick sweet tamagoyaki and Japanese mayonnaise — Tokyo's quiet perfection in sandwich form.
Ingredients
| 4 | thick slices Japanese milk bread or brioche | |
| 4 | large eggs | |
| 2 tbsp | 30 ml | dashi |
| 1.5 tbsp | 23 ml | sugar |
| 1 tsp | 5 ml | mirin |
| 1 pinch | salt | |
| 1 tbsp | 15 ml | vegetable oil |
| 4 tbsp | 60 ml | Japanese mayonnaise |
| 1 tbsp | 15 ml | softened butter |
Instructions
- Make the tamagoyaki: whisk the eggs, dashi, sugar, mirin and salt. Cook in a tamagoyaki pan to form a thick rolled omelette. Let rest and cool slightly, then slice to fit the bread.
- Lightly toast the bread. Butter one side of each slice.
- Spread Japanese mayonnaise generously on the unbuttered side of two slices.
- Lay one or two tamagoyaki slices on the mayo. Press the other bread slice over firmly.
- Trim the crusts if desired. Cut in half diagonally and serve immediately.