Thick Tamago Sando

Method

1. Put the eggs, milk, dashi, sugar and salt in a large bowl and beat well, cutting through the whites. You will cook one omelette per sandwich, using about 3 eggs' worth (about 170 ml) each, 2 in total, one at a time.

   Add in this stepEggs 6Milk 2 tbspDashi stock (cooled) 2 tbspSugar 2 tspSalt 2 pinch

2. Melt one omelette's share of butter in an 18 cm frying pan over medium-low heat for 1 min, until lightly foaming.

   Add in this stepButter 10 g

   medium-low heat

3. Pour in one portion of egg and cook over medium-low heat for 1 min, stirring with a silicone spatula in big, slow sweeps across the bottom. Stop when it is about half set into soft curds and the top is still very runny.

   medium-low heat

4. Use the spatula to push the edges inwards and shape a square the size of your bread (about 12 cm) and 2.5 to 3 cm thick. Cover and cook over low heat for 3 min, flipping once halfway. It is done when the centre springs back when pressed with a finger; it should stay pale yellow.

   low heat

5. Slide it onto a board and let it cool for 2 min; letting the steam escape keeps the bread from going soggy. Meanwhile, cook the remaining omelettes the same way.

6. Mix the mayonnaise and mustard and spread on one side of each slice of bread. Lay an omelette on one slice, top with another and press gently with your palm. Trim off the crusts with a serrated knife, cut in half and arrange to show the thick yellow cross-section.

   Add in this stepSoft white sandwich bread (1.5 cm thick slices) 4Mayonnaise 2 tbspMustard (Dijon or Japanese karashi) 1 tsp