Egg and Cheese Sandwich
During Hokkaido's cold winters, onigiri rice balls for breakfast turn hard in the car, so I usually make sandwiches instead. I've tried to make different fillings so that we don't tire of them.
Please pay attention during Steps 2 and 3. Recipe by Donpintan
Egg and Cheese Sandwich
During Hokkaido's cold winters, onigiri rice balls for breakfast turn hard in the car, so I usually make sandwiches instead. I've tried to make different fillings so that we don't tire of them.
Please pay attention during Steps 2 and 3. Recipe by Donpintan
Cooking Instructions
- 1
Sauté the sliced onion with a bit of butter, and season with salt and pepper. Cut the cheese. Beat the eggs and season with salt and pepper.
- 2
Put the rest of the butter in a square tamagoyaki (Japanese omelet) pan or frying pan, and cook until soft set as shown in the photo. Turn off the heat.
- 3
Add the sautéed onion, cheese and ketchup on one side of the omelet as shown in the photo. Turn the heat back on to low-medium.
- 4
Fold the omelet in half. Cook for 1 minute, then turn it over and cook another minute (2 minutes total). When it's done, take it out onto a piece of paper towel to cool slightly.
- 5
Mix margarine or butter together and spread it on the bread. Cut the omelet in half and place one half on a slice of bread. Cover with the other slice, and place a plate or something on top as a weight to press the bread and filling together.
- 6
The sandwich is finished. You can use whatever thickness of bread you like.
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