Ingredients: 1 serving

• Two ¼”-thick slices of Shokupan (Japanese milk bread))
• For the omelette:
  • 2 eggs
  • 1 Tbsp. milk, half & half, or other milk alternative
  • 1 tsp. sugar
  • 1 Tbsp. Kewpie Mayonnaise
  • A pinch of salt
• 2 tsp. olive oil
• 1 Tbsp. Kewpie Mayonnaise

Directions

1. In a small bowl, mix all ingredients for the omelette. Set aside.
2. In a tamagoyaki pan* or a standard frying pan, heat the oil over medium heat. Add the egg mixture and begin to stir with a rubber spatula. Once the egg mixture is half cooked, fold it in half to make a flat omelette (if using a tamagoyaki pan, fold the mixture in half to create a square-shaped omelette, slightly smaller than the Shokupan slice). Cook for another minute and then transfer to a plate. Set aside.
3. Lay out the Shokupan slices on a cutting board and spread mayonnaise on the top of each slice. Place the omelette in the middle of one slice. Put the other slice of bread, mayonnaise side down, on top of the omelette. If desired, cut the crust off and then slice the sandwich in half crosswise. Then cut diagonally to create 4 triangle-shaped finger sandwiches. Serve immediately.

* A tamagoyaki pan is a rectangular-shaped frying pan and is available for purchase at Japanese supermarkets or online stores.