Empty My Fridge
Japanese Egg Sandwich, Tamago Sando!
Ingredients
- Egg3
- Salt¼ tsp
- Sugar½ tsp
- Bread2 slices
- Mayonnaise2 tsp
- Bonito flake · smoked dried flakes1 tbsp
- Butter2 tbsp
Instructions
- Whisk the eggs with the salt and sugar in a bowl and set aside.
- Spread 1 tsp mayonnaise evenly on each slice of bread. Toasting is optional; in Japan the bread is usually not toasted.
- Sprinkle the katsuobushi on only one slice of bread and set aside.
- Heat a nonstick skillet over medium. Add the butter and let it melt completely.
- Pour in the egg mixture and stir constantly with chopsticks or a utensil. When the eggs stop sticking together on their own, after about 55 seconds to 1 minute, shape them into a round omelet.
- Gently fold the eggs into a corner of the skillet, using a spatula if needed, and avoid brown spots. Flip the omelet if you want it firmer.
- Turn off the heat, move the omelet onto the katsuobushi-topped bread, cover with the other slice, and cut in half if you like.
- To prepare ahead, wrap the sandwich tightly in plastic wrap and refrigerate overnight.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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