Soft Japanese-Style Tamago Sando (Egg Sandwich)
Soft Japanese-Style Tamago Sando (Egg Sandwich)
Make a Loved Tamago Sando for Your Cherry Blossom Picnic!
With the cherry blossoms in full bloom, why not pack a delightful Tamago Sando for a picnic with your loved ones? This Japanese egg sandwich, featuring a perfect balance of soft egg and savory-sweet sauce, is a crowd-pleaser and a simple yet special treat. Its easy preparation makes it accessible even for beginner cooks.
Ingredients- 2 slices of bread (thick slices are recommended)
- 4 fresh eggs
- 4 Tbsp milk (for added softness)
- 2 Tbsp Tsuyu (Japanese dipping sauce, for umami)
- 2 Tbsp sugar (for sweetness)
- 2 Tbsp mayonnaise (for richness)
- 1/3 Tbsp wasabi (Japanese horseradish, for a kick)
- A little cooking oil (for cooking the egg)
Cooking Instructions
Step 1
Prepare all ingredients for your delicious Tamago Sando. You’ll need 2 slices of bread, keeping in mind that the crusts will be trimmed.
Step 2
Crack the 4 fresh eggs into a mixing bowl. Carefully remove any shell fragments that may have fallen in.
Step 3
Add 4 tablespoons of milk to the eggs. This will make the egg mixture extra moist and tender.
Step 4
Pour in 2 tablespoons of Tsuyu sauce for that signature Japanese egg sandwich umami. If Tsuyu is unavailable, you can substitute with a mixture of soy sauce and mirin.
Step 5
Add 2 tablespoons of sugar for a touch of sweetness. You can adjust the sugar quantity to your preference to achieve your ideal sweet and savory balance.
Step 6
Whisk everything together vigorously with a whisk until well combined and smooth. Ensure there are no lumps for a perfectly uniform egg mixture.
Step 7
In a separate small bowl, combine 2 tablespoons of mayonnaise and 1/3 tablespoon of wasabi. Mix them well. Adjust the amount of wasabi according to your spice preference; be cautious as too much can be overpowering.
Step 8
Lightly oil a heated non-stick pan. Pour the egg mixture thinly, like making an omelet, and carefully roll it up as it cooks. You can achieve a thicker, softer egg roll by pouring and rolling in stages. Cook over medium-low heat to prevent burning and ensure tenderness.
Step 9
Once the egg roll is cooked, place it on a rolling mat or cutting board and let it cool slightly. Then, cut it in half. Be careful not to cut it while it’s too hot, as it might fall apart.
Step 10
Spread the prepared wasabi mayonnaise sauce evenly on one side of each slice of bread. This is the side that will face inwards in the sandwich. Allow the sauce to slightly soak into the bread for enhanced flavor.
Step 11
Place the halved egg roll onto one slice of bread with the sauce. Top it with the other slice of bread, sauce-side down, to form the sandwich. Gently press down to ensure there are no air pockets between the bread and the egg.
Step 12
Using a sharp knife, trim off the crusts from all sides of the sandwich. Removing the crusts makes the sandwich softer and easier to eat.
Step 13
Cut the trimmed sandwich into bite-sized portions, such as triangles or rectangles. These smaller pieces are perfect for packing in a lunchbox or for easy eating.
Step 14
Your vibrant and delicious Tamago Sando sandwich is ready! Enjoy it on your next picnic, as a delightful snack for kids, or as a satisfying breakfast.
