| Yield: | 2 servings |
| Ready In: | 15 minutes |
| Ingredients: |
| 2 tsp Yamaki Kappo Shirodashi 4 slices Sandwich bread (8-slice thickness) 3 Eggs 2 Tbsp Water Up to 2 tsp Sugar (optional) 1 Tbsp Salad oil 1 tsp Butter As needed Karashi mustard 1 Tbsp Japanese mayonnaise |
| Directions: |
|
1. Bring the butter to room temperature until softened. 2. Crack the eggs into a bowl and beat well. Add Yamaki Kappo Shirodashi, water, and sugar, and mix thoroughly (adjust the amount of sugar to taste). 3. Heat a frying pan over medium heat and add half of the salad oil. Pour in half of the egg mixture and cook, stirring broadly. When partially set, fold from all sides to form a square slightly smaller than the bread. Flip, cook briefly, then remove. (The shape will be adjusted later, so a rough fold is fine at this stage.) 4. Wrap in plastic wrap and shape to your preferred thickness (for a thicker filling, form it into a smaller square). Repeat Step 3 with the remaining egg mixture. 5. Spread the softened butter, karashi mustard, and mayonnaise on one side of the bread slices. Place the egg filling between the slices and cut into easy-to-eat portions. |
