When I watched Food Insider’s feature on the Japanese Style Sandwiches at Konbi in Los Angelos, California, I knew I would have to try my hand at their omelette sandwich. The thick, delectable rolled omelette challenged me to push my love for eggs to new heights.

The video mentioned that the Konbi beats eggs with Dashi stock, Mirin (rice wine) and a white soy sauce to make their omelette. I found a recipe with similar ingredients at Japanese Cooking 101 and bought a few items for this project to get me started: a bottle of Kewpie mayonnaise, Mirin, Dashi bullion, and a rectangular Tamagoyaki pan (7.5 x 1.2 x 5.5 inches). I used Tamari for my soy sauce, but try the white soy sauce if you have it.

To make this recipe, I used some cheesecloth I already had in my kitchen to brush cooking oil with chopsticks in the Tamagoyaki pan as I rolled the omelette. I learned on my first omelette that I’m not savvy enough to rely only on chopsticks, so I also used a spatula.

If you decide to try this recipe, you may need to procure some of the tools and ingredients listed to succeed. I think my attempt came fairly close to the example featured in the video of Konbi.

The crunchy toast encases soft bread and layered sweet and savory egg with sharp Dijon and creamy Kewpie: texture and taste perfection.

I made enough sandwiches for two people and served a cucumber salad tossed in a spicy soy and sesame oil vinaigrette with toasted black and white sesame seeds. We’d make this sandwich again!