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3 levels of Japanese egg sandwiches
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3 levels of Japanese egg sandwiches



Love tamago sando or Japanese egg sandwiches? These are 3 levels of egg sandwiches to try out at home! Recipe pinned in the comments

#tamagosando #tamagoyaki #eggsandwich #japaneseeggsandwich #japanesefood

three levels of tomago sando or egg sandwiches. Level one, we’re sticking with the basics. A 10-minute boiled egg mashed with a fork seasoned with salt and white pepper. And of course, you got to have QP mayo in there. And I like a bit of herbs in there as well. Spread on toasted bread and slice. And you can add in a marinated egg if you want, but you don’t really have to because it’s pretty good on its own. Honestly, this one is simple and classic, but it’s hard to beat. Level two, we’re separating the egg yolks from the whites, whisking the whites till you get to stiff peaks. Then transfer onto a baking tray. The yolks get seasoned with salt, white pepper, and QB mayo. Drizzle over the egg whites. Then send it off to bake and you’re left with this jiggly egg filling that looks kind of bland when you slice into it. So brush on more egg yolk and bake one more time. A lot more work and honestly I kind of hate it. It really feels like you’re eating a sponge. Level three, we’re making dashi, seasoning it, and adding in gelatin and some beaten eggs. We’re going to make a nice big block of tamagoyaki. Then chill it down overnight. And this is where the gelatin helps prevent the stock from bleeding out. Dust with panko and deep fry. And you’ve got yourself an egg filling that’s crispy on the outside and soft and jiggly on the inside. I’d say this one is worth the effort.

16 Comments

  1. @Lennardy

    Recipe for all levels
    Level 1:
    4 Eggs
    3 tbsp Japanese mayonnaise (Kewpie preferred)
    Pinch of sugar(Optional)
    1/4 tsp chopped dill
    Salt and white pepper, to taste
    4 slices shokupan, buttered and toasted (Japanese milk bread, crusts trimmed)
    – Boil the eggs for 10 minutes then cool and peel
    -Mash with a fork with the rest of the ingredients and press onto the toasted bread, add in a marinated egg if desired

    Marinated egg:
    4 eggs at room temperature
    60 ml (¼ cup) soy sauce
    60 ml (¼ cup) mirin
    60 ml (¼ cup) water
    1 tsp sugar

    – Whisk the soy, mirin, sugar and water together
    – Boil the eggs for 6 minutes and then shock in ice water, peel once cooled
    – place the eggs in the marinate for 4 hours but ideally overnight

    Level 2 egg:
    2 eggs
    1 tbsp Kewpie mayo
    Salt and white pepper to taste
    – Separate the egg yolks from the whites, whisk the whites to stiff peaks
    – whisk the egg yolks with kewpie mayo and salt and pepper
    – Drizzle 2/3 of the egg yolks over the egg whites and bake at 180°C for 4-5 minutes until golden brown
    -sandwich between buttered and toasted shokupan/milk bread, then slice into it
    – Brush on the remaining 1/2 of the egg yolks and return to the oven for another 1-2 minutes

    Level 3 egg:
    6 large eggs
    4 ½ tbsp ot 70g dashi (or use any other stock you have on hand)
    1 ½ tbsp light soy sauce
    1 ½ tbsp mirin
    1/2 sheet gelatin, soaked in cold water
    1 ½ tsp sugar
    Neutral oil, for cooking
    -Mix a the ingredients together then cook in a tamagoyaki pan until you have a large block of tamagoyaki. Place onto a tray then chill it in the fridge overnight
    – The next day, remove the tamagoyaki from the fridge and let it sit at room temeprature for 30 minutes. Dip the tamagoyaki block in flour, then into beaten egg, then into panko breadcrumbs, then back to the egg, and finally back into the panko and then deep fry at 160°C until the crust is golden brown.
    -Serve on buttered toasted milk bread, spread with kewpie mayo and a bit of bulldog/tonkatsu sauce

  5. @Pizza76

    I made the second one once, and it feels like you’re eating fucking soap and I hate it