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!
Japanese Omelette Sandwiches
- 2 slices of soft white bread
- 2 tsp soft butter
- 4 eggs
- 1/4 cup Dashi stock
- 1 tsp Tamari soy sauce or other soy sauce
- 1/4 tsp salt
- 1 tsp sugar
- 1 tsp Mirin
- oil for pan
- Kewpie mayonnaise
- Dijon mustard
- Spread a think layer of butter on one side of each slice of white bread and toast the buttered sides in a nonstick skillet for a few minutes until golden brown. Set aside.
- Mix the next six ingredients with chopsticks in a large spouted measuring cup until scrambled.
- Apply a thin layer of cooking oil to a Tamagoyaki pan with dimensions close to 7.5 x 1.2 x 5.5 inches. When the oil is hot, pour in enough egg mixture to coat the bottom of the pan. Poke any bubbles with chopsticks.
- Roll one half of egg onto other half toward the pan handle. Brush exposed skillet surface with cheesecloth soaked in cooking oil, than slide omelette to that side. Brush the handle side of the pan with oil, then pour more raw egg mixture into the pan. Lift the cooked side of the omelette up to allow raw egg to flow underneath it.
- Repeat Step 4 until all egg mixture is rolled into the omelette.
- Remove omelette to the center of bamboo mat. Roll omelette tightly in mat to set for s few minutes.
- Spread Kewpie mayonnaise and Dijon mustard on un-toasted sides of bread slices and place rolled omelette between the slices. Cut into three equal pieces and plate with sides facing up to serve (Konbi-style).