The Ultimate Creaminess: Homemade Tamagoyaki Sandwich
How to Make Authentic Japanese Tamagoyaki Sandwich at Home
This Tamagoyaki Sandwich brings back fond memories of my son’s trip to Japan! The combination of a moist, sweet egg filling and soft bread is simply exquisite. It’s perfect for special occasions or as a delightful snack for children.
Tamagoyaki Filling Ingredients- 8 large fresh eggs
- 1 Tbsp sugar (adjust to taste)
- 2 Tbsp mirin (sweet cooking wine)
- 2 Tbsp sake (to remove eggy smell)
- 1 cup milk or heavy cream (approx. 200ml)
- 1 tsp mentsuyu (or soy sauce)
- Pinch of black pepper
- Pinch of salt
Sandwich Sauce and Bread- 10 slices of bread
- 2 Tbsp mustard sauce
- A little wholegrain mustard (optional)
- 2 Tbsp mayonnaise
- 1 Tbsp plain yogurt
- 1 Tbsp finely chopped pickles (approx.)
- 10 slices of bread
- 2 Tbsp mustard sauce
- A little wholegrain mustard (optional)
- 2 Tbsp mayonnaise
- 1 Tbsp plain yogurt
- 1 Tbsp finely chopped pickles (approx.)
Cooking Instructions
Step 1
First, measure out all the ingredients for the tamagoyaki filling and the sandwich sauces, and have them ready.
Step 2
In a clean bowl, crack the 8 eggs and whisk them gently with a fork or whisk until well combined. Ensure the yolks and whites are thoroughly mixed.
Step 3
To the whisked eggs, add 1 tablespoon of sugar, 1 teaspoon of mentsuyu, a pinch of salt, and 2 tablespoons of mirin. Mix well until the sugar is dissolved. (Tip: You can adjust the amount of sugar to your preference. I initially followed the recipe but now prefer less sweetness. While children might enjoy the sweeter version, adults might appreciate a more balanced taste.)
Step 4
Pour in 1 cup of milk (or heavy cream) and mix thoroughly. Using heavy cream will result in a richer and creamier texture.
Step 5
Finally, add a pinch of black pepper and whisk everything together evenly. Then, strain the liquid mixture through a fine-mesh sieve two or three times. This step is crucial for achieving a smooth, lump-free egg filling and is the secret to a super tender tamagoyaki.
Step 6
Line a baking pan with parchment paper and carefully pour the prepared egg mixture into the pan. Gently tilt the pan to ensure the batter spreads evenly.
Step 7
Cover the top of the egg mixture with another piece of parchment paper to prevent the surface from drying out while baking. This helps maintain moisture.
Step 8
Bake in a preheated oven at 170°C (340°F) for approximately 40-50 minutes. The baking time may vary depending on your oven, so start checking around the 40-minute mark. (Tip: Insert a skewer or toothpick into the center; if it comes out clean, it’s done. Be careful not to overbake, as it can become dry and crumbly.) After about 50 minutes, mine came out perfectly jiggly and delicious!
Step 9
Once removed from the oven, let the baked egg cool slightly. Then, cut it into your desired size or shape to match the bread slices. Cutting it thickly will make for a more substantial sandwich.
Step 10
Now, let’s prepare the sandwich sauces. In two small bowls, mix 2 tablespoons of mustard sauce with a little wholegrain mustard in one. In the other, combine 2 tablespoons of mayonnaise, 1 tablespoon of plain yogurt, and the finely chopped pickles. The yogurt adds creaminess, and the pickles provide a pleasant tang and texture.
Step 11
Trim the crusts off the bread slices if desired, and cut them to the same size as your prepared egg filling. Now, spread a thin layer of the mustard sauce on one slice of bread and the mayonnaise-yogurt sauce on the other. Place the tamagoyaki filling on one bread slice, then top with the other slice to complete your delicious sandwich! (Tip: I initially made them without pickled cabbage or sliced cheese, but adding them later made them even tastier. I plan to post about that variation next time.)
Step 12
The finished Tamagoyaki Sandwich is incredibly delicious even on its own, thanks to the soft and moist egg filling. It’s highly recommended as a nutritious snack for children.
Step 13
Using whole wheat bread makes it a healthier option, and it’s also a great choice for a quick breakfast replacement. (Tip: Adding finely chopped vegetables to the egg batter can create an interesting flavor variation.)
