Recipe List

Tamagoyaki Sandwich with Mayonnaise

Processing Time

20 Minutes

Portion

2 Portion

KEWPIE Tips

Mixing KEWPIE MAYONNAISE ORIGINAL into the eggs can make the eggs softer when cooked. In addition, the eggs also do not harden even though they are cold, suitable for lunch.

Ingredients

Crustless White Bread	4 slices
Egg	4 pieces
Baby Cos Lettuce	4 leaves
Milk	2 tbsp
Sugar	1 tsp
Salt	sufficient
Cooking Oil	sufficient
KEWPIE MAYONNAISE ORIGINAL	4 tbsp

How to Make

Mix eggs, milk, sugar, salt, and 2 tbsp of KEWPIE MAYONNAISE ORIGINAL in a container.
Spread the rectangular non-stick pan with cooking oil, add the egg mixture, after the eggs are slightly cooked on the bottom, with the top still half cooked, roll the egg to the bottom edge then slide it to the top side. Pour again egg mixture into the empty part of the pan. Repeat the rolling process until the eggs reach the desired thickness.
Spread one side of the bread with 1 tbsp KEWPIE MAYONNAISE ORIGINAL. Repeat on the other side of the loaf. Arrange tamagoyaki on the bread that has been smeared with mayonnaise, add baby cos lettuce on top of it, cover with another loaf. Cut diagonally into two. Serve.

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