Egg sandwiches are popular at convenience stores throughout Japan. Konbini in Adelaide adds extra Japanese flavours to this fast-food staple.
- 4 large free-range organic eggs, hard boiled, shelled and sliced
- 2 tbsp Golden Curry sauce (see note)
- ¼ cup Kewpie mayonnaise
- 1 tbsp mirin
- 2 tbsp demi-dashi (see note)
- 1 pinch white pepper
- 1 spring onion, finely sliced (green part only)
- 4 thick slices of shokupan bread (or the fluffiest white bread you can find)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Add your prepared eggs, curry sauce, Kewpie mayonnaise, mirin, demi-dashi and white pepper in a bowl and mash well.
2. Add your sliced spring onion and stir through egg mix.
3. Take your super fluffy white bread and apply an even layer of the tamago (egg) mix to one slice. Top with another slice of bread and place a light, flat weight on top to slightly compress the sandwich for 30 seconds.
4. Carefully cut the crusts from the edges of the sandwich (we like to keep the top one for a little structural integrity and some extra flavour).
5. Slice in equal halves and serve like you’re hanging out in Shibuya!
• To prepare the curry sauce, select your desired spice level of Golden Curry mix (the 'Extra Hot' version, which isn’t really that spicy, is recommended). In a pan over medium heat, add 2 curry squares and 2 cups of water. Cook until very thick. Leave to cool.
• For Konbini’s signature demi-dashi, place 25 g kombu and 2 cups of cold filtered water in a pan over medium heat. Bring to the boil. Add 5 g bonito flakes, simmer for one minute, then take the pan off the heat and leave to sit for 5 minutes. Finely strain the kombu and bonito from the dashi stock. Return the pan to a medium heat and simmer the dashi until the liquid reduces to around ½ cup of stock.