Japanese Tamagoyaki Sandwich

Ingredients for 2 servings:

• 4 eggs, organic
• 2 tbsp mirin
• 1 tsp soy sauce, light
• ½ tsp sugar
• 3 tbsp broth (Japanese dashi broth) or chicken broth
• n. B. Vegetable oil, neutral
• 4 slice(s) sandwich toast, light
• 4 tbsp, heaped mayonnaise, e.g. Japanese
• 2 tbsp, heaped tuna (Katsuobushi – dried and smoked flakes of bonito tuna), e.g. Asian store

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

most popular Japanese street food dish

For cooking, we’ll need a rectangular pan, a pair of chopsticks, a spatula, a silicone pastry brush, and a sharp knife. Place the eggs, mirin, soy sauce, sugar, and broth into a mixing bowl and whisk thoroughly. My pan is square and measures approximately 15 x 15 cm. Frying is a bit tricky with round pans, but doable. Brush the coated pan with oil using a pastry brush and heat to half heat. Add a quarter of the egg mixture and let it set. Stir the egg mixture a little with the chopsticks at first, especially to break up any bubbles. Once the egg is fully set, use the spatula to loosen the egg from the pan once around the outside, then fold it over in the middle. Brush the remaining part of the pan with oil again and let the omelet slide onto the brushed side. Now brush the other side with oil and pour the second quarter of the egg mixture onto it. Using chopsticks or a spatula, gently lift the set omelet and, holding the pan at a slight angle, let a little of the egg mixture run underneath. Then let the new egg mixture set and then fold it over again in the middle. It is important that the egg does not take on too much color and simply remains sunny yellow. Now brush, slide, lift, fold twice more and finally, briefly press it along the edge of the pan with the spatula to shape it. Now carefully remove the egg from the pan onto a plate, set aside and let cool. Once the tamagoyaki has cooled, cut it into two equal pieces. Now use a sharp knife to remove the crust from the sandwich slices so that they are the same size as the omelet. Spread a spoonful of mayonnaise evenly over each sandwich slice and distribute the tuna flakes evenly on one side of each. The omelet is then placed on top, followed by the second sandwich slice with mayonnaise. Tips: You can buy special tamagoyaki pans online for relatively little money. They’re rectangular, non-stick, and have a rounded edge for turning. If you like the sandwich (or even just the omelet), it’s worth the investment. The katsuobushi is dried and lightly smoked flakes of bonito tuna. You can easily get them at a good Asian shop or online. If you don’t like fish, just leave it out. If you do, you’ll love it on your sandwich. When you open the bag, it smells like aquarium fish food at first, but it goes away, and it’s fantastic and has a very light aroma on the sandwich.