Japanese Style Egg Sandwich

This Japanese Egg Sandwich (Dashimaki Tamago Sando) recipe is very easy to make in just a few minutes!

INGREDIENTS

NOTE: With these amounts in the ingredients, the omelette is thick, if you prefer you can divide the amounts for a thinner omelette, it’s up to you!

-2 teaspoons of potato starch

– ¼ teaspoon of salt

– ⅔ cup dashi

– 4 eggs

– 1 tablespoon of mayonnaise

– 1 teaspoon Japanese spicy mustard, if possible

– 1 teaspoon of honey

– 1 teaspoon of vegetable oil

– 2 slices of box or sandwich bread

PREPARATION MODE

1, Add the potato starch and salt to a deep bowl, then pour in the dashi. Whisk the mixture until the salt has completely dissolved.

2. Crack the eggs into the bowl with the dashi and beat the eggs into the dashi until the mixture is even in color. Pass it through a fine mesh strainer if you still see bits of egg white after beating it for about a minute.

3. Prepare the honey mustard sandwich spread by mixing the mayonnaise, mustard and honey in a small bowl until smooth.

4. Heat a nonstick skillet over medium-low heat and add the oil. Use a paper towel and chopsticks to spread a thin, even layer of oil around the pan, then use it to wipe up any oil drips.

5. Pour the egg mixture into the pan and let it cook until you see the bottom layer of the egg start to set (a few seconds).

6. Begin to scramble the egg, making sure to work evenly around the pan. The idea is to scrape up the boiled egg from the bottom of the pan and mix it in with the raw egg on top.

7. Once the egg begins to thicken to the point where it doesn’t want to level right away, shake the pan to even the top of the egg, cover with a lid, then turn the heat down all the way. Steam the egg for 2 minutes.

8. Once the time is up, open the lid and begin folding the tamagoyaki from the top, working around the tortilla and folding the edges in toward the center like an envelope.

9. Use two spatulas to shape the egg into a rectangle the same shape and size as your bread. Once you’re happy with the shape, cover the skillet with a lid, turn off the heat, and let the omelet or omelette steam for another minute or until the egg is completely set.

10. Spread a generous layer of the honey mustard sauce on both slices of bread and when the egg is cooked, place it on one side of the bread.

11. Top the Dashimaki Tamago with the other slice of bread and place a flat-bottomed plate or tray on top of the sandwich to press it down lightly and help the bread and egg mold together. Ready!