RECIPE

JAPANESE OMELETTE SANDWICH

This Kyoto-style Japanese Egg Sandwich recipe pairs a traditional Japanese omelette with fluffy milk bread and sweet and spicy honey mustard to make an easy Dashimaki Tamago Sando that comes together in minutes.

INGREDIENTS

- 2 teaspoons potato starch - 1/4 teaspoon salt - 2/3 cup dashi -4 eggs -1 tablespoon mayonnaise -1 teaspoon Japanese hot mustard - 1 teaspoon honey -1 teaspoon vegetable oil - 2 slices sandwich bread

1

Add the potato starch, salt and dashi to a deep bowl and whisk together until the salt is fully dissolved. 

DISSOLVE SALT

2

Beat the eggs into the dashi mixture until they are uniform in color.

BEAT EGGS

3

Make the honey mustard spread by stirring the mayonnaise, mustard, and honey together in a bowl until smooth.

MAKE SAUCE

4

Heat a frying pan with a good non-stick surface over medium low heat. Add the oil and spread it around with a paper towel. 

OIL PAN

5

Add the egg mixture to the pan and scramble with chopsticks.

ADD EGG

6

When the top of the egg starts to get lumpy like this, cover the pan with a lid and turn down the heat all the way. Steam for 2 minutes. 

STEAM EGG

7

Fold the top edge of the egg to the center and repeat on the 3 other sides and press with spatulas to mod it into a rectangle. Cover with a lid and turn off the heat to cook the egg through.

SHAPE OMELETTE

8

Spread the honey mustard onto both slices of bread and top one slice with the omelette.

ASSEMBLE SANDWICH

9

Close the sandwich and use a flat-bottomed plate to press the sandwich for a few minutes. 

PRESS SANDWICH

10

You can slice off the crusts if you like. 

OPTIONAL: REMOVE CRUSTS