A fluffy matcha omelette layered with creamy Japanese mayo and baby spinach served between soft milk bread.
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 10 minutes |
| Serves | 2 |
| Cuisine | Asian |
| Diet | Vegetarian |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFPreheat the oven grill to 220°C.
Separate the egg yolks from the whites. Whisk the matcha, egg yolks, salt, pepper and mirin in a bowl.
Beat the egg whites until soft peaks form. Fold the whites gently into the yolk mixture.
Heat the butter in a non-stick pan. Pour in the egg mixture and cover with a lid. Cook on a low heat for 5 minutes, remove from the stovetop and place under the grill until fully set.
Allow to cool completely, then cut into shapes to fit the sandos.
Mix the mayonnaise with the yuzu juice. Spread the yuzu mayo on the bread slices. Add the spinach, then place the matcha omelette on top of two slices. Close the sandwiches with the remaining slices.
Wrap in parchment paper, slice in half and serve.
