Ingredients
Scale
- 6 slices Japanese milk bread (khirishima)
- 4 large eggs
- 2 tbsp mayonnaise
- 1 tbsp mirin
- 1 tsp sugar
- 1/4 tsp salt
- 1/8 tsp white pepper
- 1 tbsp unsalted butter, for toaster
- Sesame seeds and microgreens, for garnish (optional)
Instructions
- Make tamago: Whisk eggs, mayonnaise, mirin, sugar, salt, and pepper until smooth. Strain into a nonstick pan over low heat. Cook slowly, stirring constantly with a silicone spatula, until just set but still moist—about 5–6 minutes. Spread on a tray, cool, then refrigerate 10 mins.
- Butter one side of each milk bread slice lightly and toast in a pan until golden. Let cool.
- Layer tamago and bread: start with bread, spread tamago, top with bread, repeat, pressing gently after each layer (aim for 4–6 alternating layers).
- Wrap tightly in parchment or plastic wrap, refrigerate at least 1 hour (or up to 24 hours).
- Unwrap, slice into 1-inch rounds like a cake. Garnish with sesame seeds and microgreens before serving.
Notes
- For authentic flavor, use Japanese mayonnaise (Kewpie) and mirin.
- Cooking tamago low and slow is key to its signature custardy texture.
- Optional: brush bread with butter and toast both sides for extra crispness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop and chilling
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (cake round)
- Calories: 210 Kcal
- Sugar: 4g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg
