Japanese fusion · brunch
Tamagoyaki BLT
A thick, sweet-savory tamagoyaki slab standing in for the egg, stacked with bacon, tomato, and shiso on toasted milk bread.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 2
Tamagoyaki
Sandwich
A rectangular tamagoyaki pan is nice but not required. A small nonstick skillet and a confident roll will do. Kewpie instead of mayonnaise is the move. No shiso? Use lettuce and a basil leaf.
- Beat the eggs with mirin, soy, and sugar. Cook in a lightly oiled pan, rolling successive thin layers into a fat log. Rest 5 minutes, then slice into thick slabs.
- Crisp the bacon. Toast the bread.
- Spread Kewpie on every slice. Stack bacon, tomato, shiso, and tamagoyaki. Close, press, and cut on the diagonal.
- Eat while the egg is still a little warm and the bacon is loud.