Japanese Tamago Sando (Egg Sandwich) & Feeling Creative [RECIPE]
Good Evening Everyone! ❤
It’s almost my bedtime. I hope wherever you are in the world your day is going well. It’s been nearly a week since I last wrote on here. My apologies. In truth, I’ve been waiting and looking for my creative spark. You know, that “aha” moment that makes you buzz with excitement. I’ve been whipping up old recipes such as Jollibee Spaghetti and Pan de Sal. I’ve been keeping things low-key and relaxing, all the while waiting for that one recipe to jump out at me so much so that I had to share it with you. Wouldn’t you know it, but it was an egg sandwich! 🙂
I know, I know…. you’re probably thinking, “what’s so great about an egg sandwich?” but let me explain. There I was drooling over foodie travel blogger and Youtuber Seonkyoung Longest, (please check out her blog and channel… it’s amazing!), when she posted this Japanese sandwich recipe. While in Kobe, Japan she tried this simple breakfast sandwich and was blown away. You begin with two pieces of white bread. Slather that with Kewpie Japanese Mayonnaise (or use whatever you have on hand). I used Vegannaise 😉 . Then you add katsuobushi. Now as a lover of all things Asian, I just so happened to have these smoked and dried bonito flakes on hand! Weeee!
Then you use 2 tablespoons of butter and begin to cook your eggs in a pan. But wait, there’s more! In the egg you add 1/4 teaspoon of salt and 1/2 teaspoon of sugar. I know! Sugar in eggs! Who knew?! But y’all it gives the omelette this glorious, gentle sweetness that lifts the sandwich without adding any milk or cream into the eggs. Slap that omelette on there, cut the sandwich in half and dig in. Pardon me while I swoon for a moment ❤ This sandwich is heavenly. The egg and bread of course go together, but then you have the creamy mayo and the smoky hint of fish flavor from the bonito flakes… Mmm! It’s like bagels and lox Japanese-style! LOL. Needless to say, I’m a fan of this sandwich and I know if you try it you will be too. I hope you all love this recipe as much as I do! Until next time everyone, keep on cooking! ❤
Japanese Tamago Sando (Egg Sandwich)
Serves: 1 sandwich
- 3 eggs
- ¼ tsp salt
- ½ tsp sugar
- 2 slices of white bread or your favorite sandwich bread
- 2 tsp mayonnaise, preferred Japanese Kewpie mayonnaise
- 1 Tbsp Katsuobushi, Japanese smoked & dried bonito flakes (approximately 1.5g)
- 2 Tbsp unsalted butter
- Whisk eggs with salt and sugar in a mixing bowl. Set aside.
- Spread 1 tsp of mayonnaise each slice of breads evenly. You can toast the bread if you want, but usually in Japan, they don’t toast the bread when making tamago sando. Now, sprinkle Katsuobushi on only one slice of bread. Set aside.
- Heat a nonstick skillet over medium. Add butter and let it melt completely. Pour egg mixture and constantly scramble with chopsticks or any utensil that you feel comfortable with. When you move the chopsticks and the eggs are not coming together by themselves, about 55 seconds to 1 minute, it’s time to shape them as a round omelet.
- Carefully and gently putting the eggs together to a corner of the skillet. Use spatula if needed. Try your best not to get brown spots on the egg. Flip over the omelet with a spatula if you prefer your omelet to be more solid texture.
- Turn off the heat and remove omelet form the skillet to katsuobushi sprinkled bread. Cover with the other slice of bread and cut them into half if you prefer.
- You can make this Tamago Sando at night, wrap it tightly with plastic wrap and keep it in a refrigerator. A perfect grab-N-go breakfast in the morning!! Enjoy!
Step By Step:
Grab two slices of white bread. Add mayo and katsuobushi onto one side.
Mix 3 eggs with 1/4 tsp. of salt and 1/2 tsp. of sugar and cook in a pan with 2 tbsp. of butter over medium heat. Place the omelette onto the sandwich.
Cut in half and chow down! 🙂