Korean garlic cream cheese bread meets Japanese tamago sando

For the Korean Garlic Cream Cheese Bread:

Cream Cheese Filling:

1. In a bowl, combine softened cream cheese, sugar, and vanilla extract. Mix until smooth and well combined.

Garlic Butter Sauce:

2. In a saucepan over low heat, melt the butter. Add minced garlic and sauté until fragrant, about 1-2 minutes.
3. Stir in chopped parsley and salt. Remove from heat.

Assembling the Korean Garlic Cream Cheese Bread:

4. Preheat your oven to 350°F (175°C).
5. Cut a slit in each slice of bread, creating a pocket without cutting through the bottom.
6. Fill each pocket with the cream cheese filling.
7. Place the stuffed bread on a baking sheet and generously brush the garlic butter sauce over each slice.
8. Bake in the preheated oven for about 10-12 minutes or until the bread is golden and the cream cheese is melted.

For the Japanese Tamago Sando:

Tamago (Japanese Omelette):

1. In a bowl, whisk together eggs, sugar, mirin, and soy sauce until well combined.
2. Heat oil in a non-stick pan over medium-low heat. Pour in the egg mixture.
3. As the edges set, gently roll the omelette from one side to the other, creating a log shape.
4. Once cooked, remove from the pan and let it cool. Slice into thick slices.

Tamago Sando:

5. Toast the slices of Japanese milk bread.
6. Spread Kewpie mayonnaise on each slice of bread.
7. Place slices of tamago on one side of the bread and top with the other slice.
8. Optionally, garnish with nori strips.

Serve:

9. Serve both the Korean Garlic Cream Cheese Bread and the Japanese Tamago Sando together for a delightful fusion experience.

Enjoy the delicious combination of Korean and Japanese flavors with these unique and flavorful bread creations!