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.
- 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
Add the potato starch, salt and dashi to a deep bowl and whisk together until the salt is fully dissolved.
Beat the eggs into the dashi mixture until they are uniform in color.
Make the honey mustard spread by stirring the mayonnaise, mustard, and honey together in a bowl until smooth.
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.
Add the egg mixture to the pan and scramble with chopsticks.
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.
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.
Spread the honey mustard onto both slices of bread and top one slice with the omelette.
Close the sandwich and use a flat-bottomed plate to press the sandwich for a few minutes.
You can slice off the crusts if you like.