Thick Japanese Egg Sandwich (Tamagomado)
Thick Japanese Egg Sandwich (Tamagomado)
Homemade Fluffy Japanese Egg Sandwich, Generously Made with Double-Layered Egg!
Feeling uninspired or tired on Monday mornings after a restful weekend? This simple yet satisfying Japanese egg sandwich, ‘Tamagomado,’ is the perfect breakfast solution! It’s also a great option when you’re not in the mood for rice. Let’s fill our stomachs with the bright yellow, appetizing Tamagomado and start your day right!
Ingredients- 2 slices of bread
- 6 eggs
- 36g sugar
- 2g salt
- 70ml heavy cream
- 10ml whipping cream
- 15g mayonnaise
- 2g wasabi
- A pinch of parsley (for garnish)
Cooking Instructions
Step 1
Let’s gather the ingredients needed to make a thick and fluffy Japanese egg sandwich, Tamagomado. (This recipe is for one serving.)
Step 2
First, crack 6 fresh eggs into a bowl. Using a whisk, beat them gently until smooth and no lumps remain. The key to Tamagomado is the abundant egg, so take your time to beat it well.
Step 3
To the smoothly beaten eggs, add 36g of sugar for a touch of sweetness and mix thoroughly. While savory Korean-style eggs are delicious, this Japanese sweet-style egg has a unique charm. After tasting the finished sandwich, I found the sugar amount to be just right.
Step 4
Once the sugar and eggs are well combined, add 70ml of heavy cream and 10ml of whipping cream, and mix gently again. Adding cream will make the egg mixture even smoother and more tender.
Step 5
After incorporating the heavy cream and whipping cream, the egg mixture for your Tamagomado is complete! Now, let’s move on to the next step to make the egg even smoother.
Step 6
Although the heavy and whipping creams have already made the egg mixture smooth, for an even finer texture, strain the egg mixture through a fine-mesh sieve about twice. This process will result in a much more refined texture.
Step 7
The finished egg mixture can be rolled like a Japanese omelet, but I prefer to bake it in the oven for a moist and uniformly cooked result. The oven is much easier and yields better results than a frying pan. First, prepare a square oven-safe dish by lining it with parchment paper.
Step 8
Pour all the strained egg mixture into the prepared square dish. Don’t worry if the egg mixture seems shallow; it’s enough because we’ll be layering the egg twice to create a thick sandwich.
Step 9
To prevent the top of the egg from browning in the oven, prepare a piece of parchment paper to cover the top of the square dish. Cover it like a lid and secure the sides lightly with tape. Otherwise, the parchment paper might fly around inside the oven! Now, bake in a preheated oven at 160°C (320°F) for 20 to 25 minutes.
Step 10
Voila! The egg is perfectly cooked to a delightful yellow. Transfer the baked egg, the star of your Tamagomado, to a wire rack and let it cool completely. It’s okay if the edges are slightly darker; they can be trimmed with a knife!
Step 11
Remove the parchment paper and carefully trim the edges of the cooked egg with a knife. Neaten any uneven parts to create a nice rectangular shape suitable for a sandwich. It’s crucial to let it cool down completely before assembling.
Step 12
One secret to making Tamagomado even more delicious is spreading mayonnaise and wasabi on the bread. Apply 15g of mayonnaise to one side of the bread and 2g of wasabi to the other side.
Step 13
Spread the mayonnaise and wasabi evenly across the bread. The recipe amount for wasabi is just right; adding too much can make it overly pungent. It’s best to apply it mainly in the center of the bread slice.
Step 14
On one slice of the prepared bread, layer the cooked egg, cut to fit the bread size, twice for a thick filling! The hallmark of a Tamagomado is its thick egg layer! After placing the egg layers, top with the other slice of bread. Trim the crusts neatly and then cut the sandwich into 4 equal pieces for easy eating.
Step 15
Ta-da! Your appetizing Japanese egg sandwich, Tamagomado, is complete. Doesn’t that double-layered, thick egg look impressive?
Step 16
Finally, sprinkle a little parsley powder over the yellow egg part for garnish, and your Tamagomado, the perfect Japanese egg sandwich, is ready! A beautiful and delicious finish.
Step 17
The double-layered, thick egg makes for a truly appetizing presentation! The taste truly seems to capture the essence of Tamagomado enjoyed in Japan. The subtle sweetness and tenderness of the egg are perfectly balanced, making it incredibly delicious. The soft egg and the just-right seasoning are fantastic!
Step 18
Making Japanese Egg Sandwich, Tamagomado! With simple ingredients and an easy process, it’s a convenient sandwich to enjoy when you’re feeling peckish or need a quick breakfast. The combination of its soft texture and sweet egg makes Tamagomado a delightful way to start your day on a sweet note!
