Stephanie Goto’s Dashimaki Tamago Sando

How To Make

1. SPREAD 
   
   Mix in a small bowl 2 Teaspoons of Kewpie Mayo with 1 Teaspoon Japanese Neri Karashi (Mustard). 
   
   Set aside for sandwich assembly. 
2. TAMAGO 
   
   Set your Tamagoyaki Pan on stove and heat on high heat until thoroughly hot, add a thin layer of oil to coat pan (.5 Teaspoon to 1 Teaspoon Canola Oil), and set to medium heat.
3. Combine in a small bowl 3 Tablespoons Dashi, 1 Teaspoon Beet Sugar and 1.5 Teaspoon Kewpie Mayo. Whisk together until combined.
4. In medium bowl gently combine the dashi, sugar mayo in STEP 3 with 3 eggs using chopsticks. Move the chopsticks in a “Z” like formation horizontally and then vertically being attentive to gently break the egg whites while keeping them visible. The key here is not to overbeat to maximize fluffiness. 
5. Heat the Tamagoyaki Pan on high heat and turn to medium heat when hot. Pour 0.5-1 teaspoons canola oil into pan and roll the pan until the oil is evenly distributed on the surface. Pour the entire egg mixture into the Tamagoyaki Pan. Use medium rubber spatula to pull in the edges continually as the mixture cooks cook gently towards the center. 
   
   As soon as the egg mixture stops running turn off heat and cover the pan with aluminum foil and a dish towel and steam for one minute. This will make the egg extra fluffy. 
6. Uncover and fold the egg in half in the pan keeping in mind for the shape to be close to the size of the Square Japanese Milk Bread and clean up the overall shape as you fold. 
   
   Cover with aluminum foil again for a few minutes. This will make the egg extra extra fluffy 
   
   Transfer the egg onto a baking sheet or flat plate lined with a paper towel. Place egg diagonally in center of the paper towel. 
   
   Gently use the paper towel to absorb any excess moisture from the dashi, wrap the egg with the paper towel like a present by folding in the corners in towards the center to further shape the egg into a nice rectangle. Allow for egg to cool slightly then open paper towel to further cool until warm. 
7. On a cutting board gently place two slices of Milk Bread and trim the “ears” the crust off with a bread knife. Be careful not to crush the bread when cutting. 
   
   Spread evenly the Kewpie Mayo Karashi spread as desired on one side of each slice of bread with small rubber spatula. 
   
   Place the egg on the spread side of the Milk Bread. Cover top with Milk Bread to create a sandwich. Cut off any excess egg that sticks out past the bread.
8. Prepare a piece of plastic wrap on cutting board. Place the sandwich diagonally in the center of plastic wrap. 
   
   Carefully not pulling too tightly bring in the edges of the wrap to the center to wrap the egg like a present. 
   
   With the plastic wrap holding the sandwich together, cut with a knife the sandwich diagonally in an “X” to create 4 triangles. 
   
   Remove plastic wrap. 
   
   Present on a beautiful plate. 
   
   Enjoy with tea, champagne or just by itself!