
Tamagoyaki Sandwich (Japanese Egg Roll Sandwich)
Makes 4 sandwiches
Ingredients
- 4 slices Gardenia Hokkaido Hi-Calcium Milk Bread
- 3 Eggs
- 1 tbsp Low-fat milk
- 2 tbsp Carrots, diced
- 1 tbsp Onions, diced
- 1 tbsp Spring onions, finely sliced
- 1 sheet Nori (roasted seaweed)
- 4 pieces Lettuce leaves
- ⅛ tsp Salt
- ⅛ tsp Pepper, freshly ground
- 1 tsp Oil


Method
- In a medium bowl, crack the eggs and add the milk and salt. Whisk lightly until well combined. Add in diced carrots, onions, spring onions and pepper. Stir to combine well.
- In a medium-sized non-stick frying pan, evenly spread ½ tsp oil. Heat the frying pan over low heat, then add half of the egg mixture. Spread the egg mixture evenly over the frying pan.
- When the omelette is half cooked, place a sheet of nori onto the egg. Use a spatula and roll one side of the omelette to the middle of the pan. Lightly brush some oil on the surface of the pan, then shift the omelette one quarter way backwards.
- Add some egg mixture to the side of the unrolled omelette and cook until half done. Roll the omelette half-way up again, then shift the omelette back to the centre of the pan. Repeat, until all the egg mixture has been added to the pan. Cook until the omelette is half done, then roll the omelette all the way up.
- Transfer the rolled omelette to a plate or cutting board. Allow to cool for 5 minutes, then cut into 4 slices. Set aside.
- Cut each slice of bread into half, and trim away the crust to make 2 rectangle pieces of bread. Repeat with the remaining 3 slices of bread, making 8 rectangle pieces altogether.
- On 1 piece of bread, place 1 lettuce leaf followed by 1 slice of egg roll and another piece of lettuce. Top with another piece of bread. Assemble 3 more sandwiches using the remaining pieces of bread, egg roll, and lettuce leaves.
Nutrition Information Panel
Approximate Nutritional Analysis Per Serving
Colourful Sandwich Bento
Servings per recipe: 4 (2 sandwiches per serving)
Per Serving | |
---|---|
Energy | 254 kcal |
Carbohydrate | 22.5 g |
Protein | 16.5 g |
Total Fat | 7.6 g |
Saturated Fat | 2.6 g |
Dietary Fibre | 7.4 g |
Cholesterol | 140 mg |
Sodium | 309 mg |