Steps

1. Crack 3 eggs into a bowl.
   🕒 01:07
2. In another bowl, combine 3 tbsp dashi stock, 1 tsp soy sauce, 1 tsp beet sugar, and a pinch of salt. Mix well to create the egg mixture. The trick here is to not overmix the eggs; lightly breaking up the egg whites will result in a fluffy texture.
   🕒 01:20
3. Heat vegetable oil as needed in a frying pan. Ensure the oil is well heated.
   🕒 02:38
4. Pour all the egg mixture into the hot frying pan at once.
   🕒 02:59
5. As the edges begin to cook, repeatedly push the cooked portions towards the center.
   🕒 03:04
6. Once the egg is softly set, turn off the heat.
   🕒 03:33
7. Move the egg to one side of the pan, cover with a lid, and steam until the surface is fluffy.
   🕒 03:36
8. Fold the steamed egg in half to match the size of the bread and shape it. Don't worry if it's not perfectly shaped.
   🕒 04:18
9. Cover the shaped egg again with the lid and steam further to make it even puffier.
   🕒 04:24
10. After steaming, place the egg on paper towels to absorb excess moisture and shape it into a neat rectangle. The double effect of sugar and oil during steaming creates a wonderfully bouncy texture.
    🕒 04:57
11. Gently cut off the crusts from 2 slices of thinly sliced shokupan. Be careful not to press down too hard.
    🕒 05:36
12. Make the mayo-wasabi sauce by mixing 1-2 tbsp mayonnaise with wasabi paste to taste. The combination of sweet tamagoyaki and mayo-wasabi is excellent. The oil in the mayonnaise also prevents moisture from soaking into the bread.
    🕒 05:55
13. Let the tamagoyaki cool slightly.
    🕒 06:34
14. Spread the mayo-wasabi sauce on the inside of the bread slices and sandwich the tamagoyaki between them.
    🕒 06:43
15. Wrap the entire sandwich in plastic wrap and let it sit for a while to allow the bread and egg to meld together.
    🕒 07:01
16. Gently cut the sandwich with a knife. Avoid pressing down too hard.
    🕒 07:22
17. Unwrap and arrange the sandwich on a plate.
    🕒 07:45
18. Cut the removed bread crusts into bite-sized squares.
    🕒 08:20
19. Place the cut bread crusts on a microwave-safe plate. Microwave without a lid to remove excess moisture and make them crispy. Letting them sit for a while after microwaving will make them even crispier.
    🕒 08:37
20. Heat and melt 10g of butter in a frying pan.
    🕒 09:00
21. Add 1 tbsp of granulated sugar and heat until the sugar caramelizes.
    🕒 09:05
22. Add the crispy bread crusts to the caramel and quickly toss to coat evenly.
    🕒 09:16
23. Spread the caramel-coated rusks on a plate or tray and let them cool.
    🕒 09:44