For the Tamagoyaki:
- 4 large eggs
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 1/2 teaspoon mirin (sweet rice wine)
- Salt, to taste
- Vegetable oil for cooking
- 8 slices of Japanese milk bread or your preferred bread
- Japanese mayonnaise
- Katsuobushi (bonito flakes), for garnish (optional)
- Nori strips, for garnish (optional)
1. Make Tamagoyaki:
- In a bowl, beat the eggs and add sugar, soy sauce, mirin, and a pinch of salt. Mix well.
- Heat a Tamagoyaki pan or a rectangular frying pan over medium heat. Brush the pan with oil.
- Pour a thin layer of the egg mixture into the pan. Once it starts to set, roll it tightly to one side of the pan.
- Move the rolled egg to the other side of the pan and oil the empty side. Pour another layer of the egg mixture, lifting the rolled egg to let it flow underneath.
- Repeat this process until all the egg mixture is used. You should have a rectangular, layered omelet.
2. Assemble Tamago Sando:
- Let the Tamagoyaki cool to room temperature.
- Slice the Tamagoyaki into 1/2-inch thick slices.
- Toast the slices of bread lightly.
- Spread Japanese mayonnaise on each slice of bread.
- Place a few slices of Tamagoyaki on half of the bread slices.
- Top with the remaining bread slices to create sandwiches.
3. Optional Garnish:
- Trim the edges of the sandwiches and optionally cut them into smaller, bite-sized pieces.
- Garnish with Katsuobushi (bonito flakes) and nori strips if desired.
- Serve the Tamago Sando immediately or wrap it in plastic wrap for later.
Cooking Time: Approximately 20-30 minutes.
Serving Size: This recipe makes 4 sandwiches. Adjust quantities based on your preferences or the number of guests.