Tuna Egg Bite-Size Tamagoyaki Sandwich

ochikeron's picture

Oct. 01, 2012

This is a perfect dish for your bento box or for party finger food!
Very tasty and addictive idea :D


Egg 1
Milk 1 Tablespoon
Panko bread crumbs 2 Tablespoon
Canned tuna 2 Tablespoon , drained
Green peas 2 Tablespoon , frozen
Onion 2 Tablespoon , finely chopped
Cheese 1 Tablespoon , shredded
Salt To Taste
Pepper To Taste
Cooking oil 1 Tablespoon
Ketchup 1 Tablespoon



1. Beat egg and milk in a bowl. Soak panko (bread crumbs) in the mixture.

2. Add drained canned tuna, defrosted frozen green peas, finely-chopped onion, and shredded cheese. Mix well.

3. Season with salt and cracked black pepper.

4. Heat cooking oil in a tamagoyaki nabe (rectangular omelet pan) on low heat, pour the egg mixture into the pan and spread over the surface.

5. Cover with aluminum foil and cook until you can flip the omelette without breaking it. Then cook the other side.

6. Let cool until you can handle it. Cut into 16 square pieces.

7. Sandwich 2 pieces of tamagoyaki with ketchup. Then secure with sandwich picks or bento picks if you have.


8. Serve right away.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 62Calories from Fat 32

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat %

Trans Fat 0 g


Sodium 116 mg4.83%

Total Carbohydrates 4 g1.3%

Dietary Fiber %

Sugars 1 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet