Egg-Drop Sandwich

AJI-NO-MOTO® Umami Seasoning


For the Scrambled Egg:
  • 4 pcs. (200g) Eggs
  • 1/3 cup (80ml) Milk
  • 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
  • 1/10 tsp. (0.5g) Salt
  • 3 Tbsps. (45g) Butter, unsalted
For the Egg Drop Sauce:
  • 1/4 cup (50g) Mayonnaise
  • 1/4 cup (30g) Condensed milk
  • 1 tsp. (5g) Sriracha
For the Sandwich:
  • 5 pcs. (250g) Wheat bread
  • 5 slices (40g) Cheese
  • 1 cup (80g) Mushroom, sliced, toasted


  1. MIX. In a bowl, combine eggs, milk, AJI-NO-MOTO® and salt. Mix well with a fork.
  2. FRY. In a pan, melt butter, Pour in the egg mixture then stir gently to form soft curds. Set aside.
  3. MIX. In a small bowl, combine mayo, condensed milk, and sriracha.
  4. TOAST. In a pan, toast the bread on both sides. Set aside.
  5. SERVE. To assemble the sandwich, spread the sauce on the slices of bread. Place the cheese, egg, and mushroom in between the sliced bread. Serve and enjoy!

Cooking Tips

Do not overcook the scrambled eggs to avoid a dry and crumbly appearance. Scrambled eggs should look silky and shiny for a more appetizing taste and appearance.

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ajinomoto cooking_time  Cooking Time: 10 minutes ajinomoto prep_time  Preparation: 5 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size: 1 slice bread with 1/3 cup filling (130g)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Eggs are good sources of Choline which play an important role in brain and spinal cord development during pregnancy.
Reduced Sodium by 37%.
Original Sodium content: 1 tsp. (5g) Salt


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