Hiroyuki Amano of the Japanese comedy duo キャイ~ン Kyaeen posts many simple and delicious recipes on his YouTube channel.

In this video, he introduces a delicious recipe for a variation on a Kansai-style egg sandwich featuring an 厚焼き玉子 atsuyaki tamago multi-layered omelet. As some of our readers may recall, such Kansai-style egg sandwiches are popular even outside of the Kansai area, as evidenced by the popularity of Amanoya's egg sandwiches, popular as backstage snacks and gifts within Japanese showbiz.

Amano's version is a bit unusual for the addition of one extra ingredient, 明太子 mentaiko, salted and seasoned cod roe! Before you turn your nose up at the idea, keep in mind that it's not uncommon to see fish and egg together in a sandwich. Tuna and egg sandwiches are often seen on menus in many parts of Europe for example, so this is not so different.

In fact, in this case, the saltiness and mild spice of mentaiko is the perfect match for the fluffy, lightly sweet and savory atsuyaki tamago omelet.

Let's take a look at the recipe, which is quick and easy to make in 4 minutes.

Ingredients for Hiroyuki Amano's Mentaiko Atsuyaki Tamago Sandwich

  • Mentaiko: 300 grams (10.6 oz)
  • Eggs: 3
  • Dashi (preferably shiro dashi but can be replaced with normal dashi): 1 tsp
  • Wasabi (paste): 1 tsp
  • Mayonnaise: as desired
  • Shokupan (Japanese milk bread): 2 slices, suitable thickness cut from whole loaf

Mentaiko, shiro dashi and wasabi paste can be found in many Asian supermarkets and online retailers outside of Japan. If you can't find fresh shokupan, you can replace it with the bread of your choice.

How to make it

  • 1. Cut the mentaiko into 1 cm chunks and put them in a bowl with the three eggs.
  • 2. Blend the eggs with long cooking chopsticks so as not to break up the mentaiko.
  • 3. Add shiro dashi and blend a bit more.
  • 4. Mix wasabi with mayonnaise in a separate bowl to make wasabi mayo spread, then spread it onto both slices of bread. (The spreading isn't shown in the video.)
  • 5. Pour egg and mentaiko into a frying pan and heat and low to medium heat, gently cooking it while stirring around the periphery with cooking chopsticks.
  • 6. When the bottom surface has cooked enough, use a spatula to fold the edges of the omelet over the still runny center, making a square.
  • 7. Using a quick wrist motion while holding the pan, flip the omelet over. (This part may require practice if you haven't flipped things in a pan before)
  • 8. Cook for a another ten seconds, then carefully slide the contents of the pan onto one slice of bread, add the second slice to cover, and you're done.
  • 9. Enjoy!

While the taste of Amanoya's egg sandwiches is amazing, Amano says that he also loves the combination of mentaiko and egg, which is how he came up with the recipe for this dish.

The cod roe in the tamagoyaki is cut into large pieces so that it remains juicy.

In order to make the omelet tender, he flips it over without letting it cook too long, which may require a bit of skill.

The wasabi mayonnaise spread on the bread is a nice accent and looks very tasty.

Viewers left comments such as: "This has to be delicious!" and "Easy and delicious at the same time is always the best!"

As Amano says, you should consult with your own mouth to determine the thickness of the omelet and bread so that you don't break your jawbone trying to eat it!

By - grape Japan editorial staff.