Japanese Egg Omelette Sandwich

By No Recipes · 20 min

Ingredients

Instructions

1. In a deep bowl, add the potato starch and salt to the dashi and whisk until the salt has fully dissolved.
2. Crack the eggs into the dashi and beat until uniform in colour. If pockets of egg white remain after about a minute, strain through a fine sieve.
3. In a small bowl, mix the mayonnaise, hot mustard and honey until smooth.
4. Heat a non-stick pan over medium-low heat with the vegetable oil. Wipe it thinly and evenly with a paper towel, removing any excess oil.
5. Pour in the egg mixture and wait a few seconds until the bottom begins to set.
6. Scramble slowly, working around the pan, scraping cooked egg from the base and mixing it with the raw egg on top.
7. When the egg thickens and no longer levels itself, shake the pan to flatten it, cover with a lid, turn off the heat, and steam for 2 minutes.
8. Lift the lid and fold the edges of the omelette toward the centre, envelope-style. Shape it into a rectangle matching the bread, cover, turn off the heat and steam for another minute or until fully set.
9. Spread a generous layer of the honey mustard on one slice of bread, and place the omelette on it.
10. Top with the second slice of bread, then press lightly with a flat plate or tray to help them stick together.
11. Cut off the crusts if you like.

Summarized from No Recipes's video. Watch it for the details.

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