• 3 eggs
  • 55 grams dashi
  • 10 grams Usukuchi Soy Sauce
  • 6 grams sake, flamed off
  • 3 grams Shiro Dashi
  • 2 slices Japanese Milk Bread
  • Butter to taste
  • Kewpie Mayo to taste
  • Dijon Mustard to taste

Passo a passo

  1. In a medium mixing bowl, whisk all the tamago ingredients until well combined.
  2. Cook in a rectangular Japanese omelet pan with 2 tablespoons of cooking oil over medium-low heat until the eggs are cooked through.
  3. Add kewpie mayo and dijon mustard to both sides of the bread.
  4. Place cooked eggs in the sandwich and serve.