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Japanese Egg Sandwich Recipe

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4.7 from 96 reviews

This Japanese Egg Sandwich, also known as Dashimaki Tamago sandwich, features a soft, fluffy, and delicate omelette made with dashi stock, folded and steamed to perfection. It is paired with a honey mustard mayonnaise spread and served on thick-cut sandwich bread for a delicious and comforting meal with balanced savory and sweet flavors.

Ingredients

Scale

For the Tamagoyaki (Japanese Rolled Omelette)

  • 2 teaspoons potato starch
  • 1/4 teaspoon salt
  • 2/3 cup dashi stock
  • 4 eggs
  • 1 teaspoon vegetable oil

For the Honey Mustard Spread

  • 1 tablespoon mayonnaise
  • 1 teaspoon Japanese hot mustard
  • 1 teaspoon honey

For the Sandwich

  • 2 slices sandwich bread (thick cut)

Instructions

  1. Mix starch, salt and dashi: In a deep bowl, combine 2 teaspoons potato starch and 1/4 teaspoon salt. Pour in 2/3 cup dashi stock and whisk until the salt and starch are fully dissolved.
  2. Beat eggs and dashi: Crack 4 eggs into the dashi mixture and beat until uniform in color. Optionally strain through a fine mesh sieve to remove chalazae or any unincorporated egg whites for a smoother texture.
  3. Make honey mustard sauce: In a small bowl, mix 1 tablespoon mayonnaise, 1 teaspoon Japanese hot mustard, and 1 teaspoon honey until completely combined to create a smooth spread.
  4. Heat and oil pan: Warm a non-stick frying pan over medium-low heat. Add 1 teaspoon vegetable oil, spread a thin, even layer using a paper towel and chopsticks, then wipe away excess oil to prevent pooling.
  5. Add egg to pan: Pour the egg mixture into the pan and let it sit for a few seconds until the bottom layer starts to set.
  6. Scramble eggs: Begin gently scraping the cooked egg from the bottom and mixing it with the uncooked egg on top, working evenly around the pan to combine the layers.
  7. Cover and steam: When the egg thickens and does not level itself immediately, shake the pan to smooth the surface, cover with a lid, and reduce heat to the lowest setting. Steam for 2 minutes to cook through gently.
  8. Shape tamagoyaki: Remove the lid and fold the egg from the edges towards the center like an envelope, folding it over itself to build layers and shape it into a compact rectangle.
  9. Cover and steam: Use two spatulas to press and shape the folded omelette into a rectangle that matches the size of the bread. Cover again, turn off heat, and let it steam for an additional minute until fully set.
  10. Honey mustard on bread: Spread a generous layer of the honey mustard sauce evenly over two slices of sandwich bread.
  11. Assemble sandwich: Place the cooked tamagoyaki on one slice of bread, then top it with the second slice. Place a flat-bottomed plate or tray atop the sandwich and apply light pressure to help the bread and omelette conform together.
  12. Cut sandwich: Optionally, remove crusts for a cleaner presentation, then slice the sandwich into desired portions to serve.

Notes

  • Removing the chalazae (the stringy part inside eggs) is optional but improves the texture of the tamagoyaki.
  • Using thick-cut sandwich bread enhances the sandwich’s texture and stands up better to the moist egg filling.
  • Adjust the sweetness or spiciness of the honey mustard spread to taste by varying honey or mustard quantities.
  • Pressing the sandwich lightly helps the flavors meld and makes it easier to eat.
  • Serving the sandwich warm or at room temperature is best for flavor and texture.

Keywords: Japanese egg sandwich, Dashimaki tamago sandwich, tamagoyaki sandwich, honey mustard egg sandwich, Japanese breakfast sandwich

Find it online: https://kitchenwithkai.com/japanese-egg-sandwich-recipe/