Dashimaki Tamago Sando (Japanese Omelette Sandwich)

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1. You’ve probably seen (or at least heard of) Japanese egg sandwiches, but the ones sold at convenience stores are just egg salad sandwiches made with boiled eggs and mayo. This style of tamago sando comes from Kyoto, where tamagoyaki is made with almost equal amounts of egg and dashi. They’re called Dashimaki Tamago and have a soft, juicy texture like a slightly more solid version of chawanmushi.
   In recent years shops specializing in eggs have started stuffing them into sandwiches, and they’re way better than egg salad. Normally you’d need a tamagoyaki pan to make these, but when you stuff them into sandwiches, you can’t see minor imperfections, so I used a regular round pan and folded the omelette up like an envelope.
   As for the ingredients, it’s basically a 50:50 ratio of egg and dashi, with salt and a little potato starch to help bind the dashi to the egg. I also made a sauce with Kewpie, Japanese spicy mustard, and honey to go on the bread. If you want a more detailed recipe, I have [one here.](https://youtu.be/0wTtbqf_EOY)