Steps

1. Peel and trim the ends of 1 carrot (approx. 200g).
   🕒 00:36
2. Julienne the carrot into 1-2mm thick strips.
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3. Heat vegetable oil in a frying pan over medium heat.
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4. Add the julienned carrots to the heated pan and stir-fry over medium heat.
   🕒 01:09
5. Once the carrots have softened, push them to one side of the pan.
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6. Crack 1 egg into the empty space and scramble until half-cooked.
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7. Mix the egg and carrots together.
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8. Add 2 tsp Mirin (Sweet Rice Wine), 2 tsp Soy Sauce, and salt and pepper to taste, then stir-fry over medium-high heat until the moisture evaporates.
   🕒 01:37
9. Once all the moisture has evaporated, transfer to a colander and let cool until no longer hot. (Key Tip!) Draining in a colander after stir-frying prevents excess moisture from making the bread soggy.
   🕒 01:48
10. Spread mayonnaise on one side of a slice of bread.
    🕒 02:12
11. On one side of the other slice of bread, spread butter or margarine. (Key Tip!) Applying fat prevents the bread from absorbing moisture and ingredients' juices.
    🕒 02:17
12. Spread a sheet of parchment paper and place the mayonnaise-coated bread on top.
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13. Pile the cooled carrot and egg stir-fry onto the bread, forming a mound.
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14. Place the other slice of bread on top, with the buttered or margarined side facing inwards.
    🕒 02:55
15. Lift the parchment paper and wrap the sandwich tightly.
    🕒 03:02
16. Let it rest in the refrigerator for 5 minutes.
    🕒 03:11
17. Cut in half with a knife.
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