Japanese Egg Sando

Ingredients

• 4 large eggs
• 1 tablespoon mirin
• 2 teaspoons granulated sugar
• 1 teaspoon light soy sauce
• 1 tablespoon water
• 1 teaspoon neutral oil, for the pan
• 4 slices shokupan or soft white bread
• 2 tablespoons Japanese mayonnaise
• 1 teaspoon Japanese mustard, optional
• 1 tablespoon softened butter

Steps

1. Season the eggs: Crack the eggs into a bowl and add the mirin, sugar, light soy sauce, and water. Whisk gently until combined, trying not to incorporate too much air.
2. Start the tamagoyaki: Lightly oil the tamagoyaki pan and warm it over medium-low heat. Pour in a thin layer of egg, tilting the pan so it reaches the corners. When the surface is mostly set but still slightly moist, roll the egg toward one end of the pan.
3. Build the omelet: Lightly oil the exposed pan again and add another thin layer of egg, lifting the existing roll so some mixture flows underneath. Once nearly set, roll the omelet back across the pan. Repeat until all the egg mixture is used and you have a thick rectangular omelet.
4. Rest and prepare the bread: Transfer the tamagoyaki to a board and let it rest for 2–3 minutes. Meanwhile, spread a thin layer of softened butter over the bread, followed by Japanese mayonnaise and a little Japanese mustard if using.
5. Assemble the sando: Trim the omelet if needed so it fits neatly within the bread. Place it between two slices, press the sandwich gently, and repeat with the remaining bread. For a classic café-style finish, trim off the crusts.
6. Slice and serve: Cut each sandwich in half with a sharp knife to reveal the thick egg center. Serve immediately while the tamagoyaki is still tender and the bread is soft.