YAY! I’m finally back with NEW RECIPE of Asian at Home!!
It has been a while, I’m not gonna lie! Last few months has been crazy for me.
I went 4 different countries and tried my best keeping up with my YouTube video schedule, Life in Japan.
So on YouTube, I share not only recipes videos but also my FOODIE Travel videos too!
I go different countries and eat authentic, crazy foods out there!
So far, I shared “Life in Korea” Season 1, 2, & 3 and the first season of “Life in Japan”!
From today, you will see lots of authentic Japanese recipes that I’ve tasted in Japan and recreate at home!
First recipes I’m going to share with you is Tamago Sando.
Tamago means egg and Sando means sandwich in Japanese.
Egg sandwich easy enough, right?
Everyone has their own egg sandwich recipes but this Japanese style is one of kind.
They add their own Japanese spin into it which works almost strangely amazing!!
First thing is first, for egg sandwich, we need eggs.
For this Japanese style sandwich, we’re gonna mix eggs with salt and sugar. No pepper for more smooth flavor and sugar will just give nice sweet undertone and help the eggs to be tender silky texture.
When you mix up the egg, make sure you don’t whisk all the way with a whisk. We don’t want the white part to be completely gone, this is a key point for the beautiful yellow with a bit of white look.
Set a side the egg mixture and now prepare the bread before we start cook the egg.
You will need 2 slices of white bread or any type of your favorite sandwich bread.
I noticed white bread works the best (even though I’m not a fan of white bread) because how silky and delicate the egg is. Other strong texture or flavor of bread actually killed the delicacy of the egg omelet.
You can also toast the bread to your taste. In Japan I’ve never seen tamago sando with toasted bread, so I’m not toasting them.
Spread some mayonnaise on each bread.
Now, time for the key ingredients for Japanese egg sandwich, tamago sando!
Katsuobushi is the heart ingredients for Japanese cuisine, like parmigiano for Italian, butter for French and fish sauce for Vietnamese.
Katsuobushi is smoked and dried bonito flakes.
The umami flavor in this little bit of bonito flakes is unbelievable.
It’s really easy find now days from any Asian/Japanese grocery stores or online.
Sprinkle Katsuobushi on just one slice of bread and set aside.
Now, heat your nonstick skillet over medium heat!
Add some unsalted butter and let it melt completely, but not brown.
Pour the egg mixture…
And scramble heck out of it. I really meant it.
Constantly scramble with wooden chopsticks!
When you move the chopsticks and the eggs are not coming together by themselves, it’s time to shape them as a round omelet.
Carefully and gently putting the eggs together to a corner of the skillet. Use spatula if needed. Try your best not to get brown spots on the egg. Flip over the omelet with a spatula if you prefer your omelet to be more solid texture.
Glorious looking omelet. EVER.
Turn off the heat and remove omelet form the skillet to katsuobushi sprinkled bread.
Cover with the other slice of bread and cut them into half if you prefer.
You can make this Tamago Sando at night, wrap it tightly with plastic wrap and keep it in a refrigerator. A perfect grab-N-go breakfast in the morning!! Enjoy!
- 3 eggs
- ¼ tsp salt
- ½ tsp sugar
- 2 slices of white bread or your favorite sandwich bread
- 2 tsp mayonnaise, preferred Japanese Kewpie mayonnaise
- 1 Tbsp Katsuobushi, Japanese smoked & dried bonito flakes (approximately 1.5g)
- 2 Tbsp unsalted butter
- Whisk eggs with salt and sugar in a mixing bowl. Set aside.
- Spread 1 tsp of mayonnaise each slice of breads evenly. You can toast the bread if you want, but usually in Japan, they don’t toast the bread when making tamago sando. Now, sprinkle Katsuobushi on only one slice of bread. Set aside.
- Heat a nonstick skillet over medium. Add butter and let it melt completely. Pour egg mixture and constantly scramble with chopsticks or any utensil that you feel comfortable with. When you move the chopsticks and the eggs are not coming together by themselves, about 55 seconds to 1 minute, it’s time to shape them as a round omelet.
- Carefully and gently putting the eggs together to a corner of the skillet. Use spatula if needed. Try your best not to get brown spots on the egg. Flip over the omelet with a spatula if you prefer your omelet to be more solid texture.
- Turn off the heat and remove omelet form the skillet to katsuobushi sprinkled bread. Cover with the other slice of bread and cut them into half if you prefer.
- You can make this Tamago Sando at night, wrap it tightly with plastic wrap and keep it in a refrigerator. A perfect grab-N-go breakfast in the morning!! Enjoy!