Oyakodon Egg Sando

Method

1. Cut the chicken into small 1.5 cm pieces and slice the onion very thinly, about 3 mm. Beat the eggs with the milk, 2 eggs per serving, in separate bowls. Spread a thin layer of butter on one side of each bread slice and keep the rest of the butter for the eggs.

   Add in this stepBoneless chicken thighs 200 gOnion 60 gEggs 4Milk 2 tbspButter 13 gSoft milk bread slices, 1.5 cm thick 4

2. Put the soy sauce, mirin, sugar and water in a 20 cm pan and bring to a boil, then add the onion and chicken and cook over medium-high heat for 7 min, stirring often. It is ready when the chicken is cooked and the sauce has almost gone, leaving a glossy coating. Leftover liquid will make the bread soggy.

   Add in this stepSoy sauce 1½ tbspMirin 1½ tbspSugar 2 tspWater 50 ml

   medium-high heat

3. Melt a little butter in an 18 cm pan, pour in one serving of egg and stir in big strokes over medium-low heat for 1 min 30 sec until softly curdled. Fold in the edges to make a thick square omelette the size of the bread and take it out while the centre is still slightly moist. Make 2 omelette(s) this way.

   Add in this stepButter 13 g

   medium-low heat

4. Place the bread butter side down in a large pan and toast over medium heat for 2 min until golden. Toast up to 4 slices at a time, in 1 round(s).

   medium heat

5. Lay the bread toasted side out and spread the inside with mayonnaise and mustard. Layer the chicken, the omelette, spring onion and a pinch of shichimi, then close the sandwich. Wrap it tightly in cling film and leave 3 min to set, then cut in half with a serrated knife to show the cross-section.

   Add in this stepMayonnaise 2 tbspMustard (Dijon or Japanese) 1 tspSpring onion, finely sliced 2 tbspShichimi togarashi (Japanese seven-spice) to taste