To-Try Recipe #5: Japanese Egg Sandwich
Very, very odd. What you do is, beat two eggs into 1/3
cup dashi with a little potato starch and salt. Then steam them gently into an
omelet, and serve it on bread spread with honey-mustard dressing. I used the
Vegan Mayo to make the dressing and it was very nice.
What is odd is that two eggs with a third cup of dashi makes a very large serving of very light and fluffy eggs. I can taste that it’s not “all egg”, but not in an objectionable way. If a person every needed to stretch eggs to feed a crowd, this would be the way to do it.
I used the oat bread made the day before and lightly toasted. All in all, if someone would make this recipe for me every day, I’d eat it every day. It was that good!
But I have to admit, more trouble than I’m every going to go for another time. Using instant dashi and the bread & dressing made in advance, it was easy. But not easy enough, I’m afraid.
Keep or Discard? Discard. Sorry, Marc Matsumoto.
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