Modu Recipes

Seungwoo Dad's Wasabi Mayo Tamagoyaki Toast

A tamagoyaki sandwich with a thick, Japanese-style omelet seasoned with sugar and hondashi, sandwiched between bread slices spread with a zesty wasabi mayonnaise sauce.

🙋 Recommended for

  • ⭐ Those who love rich, moist, sweet, and savory Japanese-style omelets.
  • ⭐ Those who want to break away from ordinary street toast or ham and cheese sandwiches and enjoy the sophisticated vibe of high-end Japanese fusion bakery-style food.
  • ⭐ Those who want to enjoy the sophisticated harmony of a zesty horseradish sauce and sweet egg patty as a snack or a refined brunch.

Ingredients needed 🛒1 servings

  • 2 slices of bread
  • 4-5 eggs
  • 1 tbsp sugar
  • 1 tsp salt
  • 4g hondashi
  • Cooking oil, as needed
  • Wasabi, as needed
  • Generous amount of mayonnaise

Recipe 🍳

  1. Crack 4-5 fresh eggs into a mixing bowl, add 1 tbsp sugar, 1 tsp salt, and 4g of Japanese hondashi seasoning, and combine.
  2. Using a whisk or chopsticks, thoroughly mix until the yolks and whites are fully combined and the seasoning granules have dissolved, creating a smooth egg mixture.
  3. Place a rectangular tamagoyaki pan (or a small frying pan) on the stove over low heat. Lightly coat all surfaces with cooking oil using a paper towel, then preheat over low to medium heat.
  4. Pour just a small amount of the prepared egg mixture into the pan, spreading it thinly to form a delicate egg layer like a crepe.
  5. Once the surface of the thin egg layer is slightly set and no longer runny, carefully roll it up tightly from the edge using a flick of the wrist, and push it to one corner of the pan.
  6. Lightly coat the empty surface with cooking oil again, add a small amount of egg mixture, tilt the pan so the egg mixture smoothly connects to the bottom of the rolled omelet, and continue rolling. Repeat this layering process patiently until all the egg mixture is used, creating a thick, Japanese-style omelet larger than your finger joints.
  7. Transfer the finished large omelet to a cutting board. Lightly shape it into a square using a spatula while it's still warm to make it easier to slice.
  8. In a small bowl, squeeze a generous amount of mayonnaise and mix in pungent fresh wasabi to your preferred ratio, creating a light green wasabi mayo sauce.
  9. Lay out 2 slices of soft bread and spread a thick, even layer of the prepared wasabi mayo sauce on one side of each slice, covering the entire surface.
  10. Place the shaped, warm omelet firmly between the bread slices with the sauce-coated sides facing inward, pressing them together.
  11. Hold a knife vertically and neatly trim off the four outer crusts of the bread to create a clean square shape. Then, cut precisely in half through the center to reveal the beautiful yellow egg interior, and stand it up on a plate to serve.
  1. Mix eggs with sugar, salt, and hondashi powder. Cook in a lightly oiled pan over low heat, layering thinly multiple times to create a thick Japanese omelet.
  2. Generously spread zesty wasabi mayonnaise sauce on the inner sides of two slices of soft bread.
  3. Sandwich the thick omelet whole between the bread slices, trim the crusts, and cut in half to reveal the cross-section.

Cooking tips 💡

  • When making the omelet, avoid pouring too much egg mixture at once, as this can lead to uneven cooking or tearing. The secret to a fluffy, castella-like texture is to carefully layer the egg thinly, like a crepe, 6-7 times or more.
  • In addition to simple salt seasoning, adding a small amount of 'hondashi', a Japanese umami seasoning based on bonito flakes, is essential for achieving the deep flavor and richness characteristic of authentic Japanese tamagoyaki.
  • The pungent kick of fresh wasabi layered onto the sweet, concentrated flavor of the thick omelet effectively cuts through any lingering richness or greasiness from the mayonnaise, keeping the taste clean until the end.

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Bread slicesEggsSugarSaltHondashiCooking oilWasabiMayonnaise