Fluffy & Melty Tamagoyaki Sandwich (Japanese Egg Sandwich)
Create the Perfect ‘Fuwa Fuwa Torotoro’ Tamagoyaki Sando
Experience the beloved Japanese egg sandwich, Tamagoyaki Sando! ‘Fuwa Fuwa’ (ふわふわ) describes a fluffy, cloud-like texture, while ‘Torotoro’ (とろとろ) signifies a melt-in-your-mouth creaminess. This sandwich features incredibly tender, almost dissolving, cooked egg that will leave you delighted. It’s a simple yet exquisite dish perfect for any time of day.
Ingredients
- 4 slices of sandwich bread (thicker bread recommended)
- 6 large eggs
- 60cc (approx. 1/4 cup) milk
- 1 tsp soy sauce
- 1 pinch of sugar
- 1 pinch of salt
- 1 pinch of black pepper
- 20g (approx. 1.5 Tbsp) butter
Sauce
- 2 Tbsp mayonnaise
- 1 tsp mustard (Dijon or whole grain recommended)
- 2 Tbsp mayonnaise
- 1 tsp mustard (Dijon or whole grain recommended)
Cooking Instructions
Step 1
In a large bowl, crack the 6 eggs and gently whisk them until well combined. Add 60cc of milk to enhance the tenderness and mix thoroughly. Season with 1 tsp soy sauce for depth of flavor, a pinch of sugar for a hint of sweetness, a pinch of salt for basic seasoning, and a pinch of black pepper. Whisk everything together until evenly incorporated.
Step 2
TIP! Adding a touch of soy sauce to the egg mixture significantly boosts the umami and overall flavor, capturing the authentic taste of Tamagoyaki Sando. If making this for children, you can adjust or omit the soy sauce.
Step 3
Heat your non-stick pan over medium-low heat until warm. Add 20g of butter and let it melt, coating the entire surface of the pan. Once the butter is melted and fragrant, pour the prepared egg mixture all at once. Gently tilt the pan to spread the egg evenly.
Step 4
As the edges of the egg begin to cook, use a chopstick or spatula to gently scrape the cooked parts from the sides towards the center. This technique helps create soft, fluffy curds similar to scrambled eggs, ensuring a moist texture.
Step 5
Continue to gently stir and fold the egg mixture until it is about 80% cooked. You should still see some liquid egg remaining. Avoid overcooking, as this can lead to a dry texture. Turn off the heat once this stage is reached.
Step 6
While the heat is off, fold the partially cooked egg in half directly in the pan. Cover the pan with a lid and allow it to cook for an additional 3 minutes using the residual heat. This steams the egg gently, resulting in a thick, incredibly tender omelet layer.
Step 7
Now, let’s prepare the sandwich spread. In a small bowl, combine 2 Tbsp mayonnaise and 1 tsp mustard. Stir well until both ingredients are thoroughly mixed. If you prefer a more pungent flavor, feel free to increase the amount of mustard.
Step 8
Spread a thin layer of the prepared mayonnaise-mustard sauce onto one side of each slice of bread. Carefully place one portion of the warm, fluffy egg omelet onto the sauce-covered bread. If the egg layer is larger than the bread, you can gently fold it to fit.
Step 9
Place the remaining bread slices on top to complete the sandwiches. Slice the sandwiches into desired portions, typically in half or quarters, like cutting a roll. Your delightful, melt-in-your-mouth Tamagoyaki Sando is now ready to enjoy! It’s best served warm.
