Tuna Egg Bite-Size Tamagoyaki Sandwich Recipe Video

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


Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings8
DishMain Ingredient
Interest Group,


 Milk1 Tablespoon
 Panko bread crumbs2 Tablespoon
 Canned tuna2 Tablespoon, drained
 Green peas2 Tablespoon, frozen
 Onion2 Tablespoon, finely chopped
 Cheese1 Tablespoon, shredded
 Salt To Taste
 Pepper To Taste
 Cooking oil1 Tablespoon
 Ketchup1 Tablespoon

Nutrition Facts

Serving size

Calories 62 Calories from Fat 32

% Daily Value*

Total Fat 4 g5.6%

Saturated Fat 0.95 g4.8%

Trans Fat 0 g

Cholesterol 29.3 mg

Sodium 116.5 mg4.9%

Total Carbohydrates 4 g1.4%

Dietary Fiber 0.39 g1.6%

Sugars 1.1 g

Protein 3 g6.4%

Vitamin A 1.7% Vitamin C 3%

Calcium 2.1% Iron 1.4%

*Based on a 2000 Calorie diet


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.