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(English Recipe)

Omelet Sandwich
Servings: 1

INGREDIENTS
Omelet
4 large eggs, divided
2 teaspoons sugar
1 tablespoon milk
1 tablespoon mayonnaise
Pinch of salt
Oil, for frying
cup all-purpose flour
cup panko bread crumbs

Mustard Butter
20 grams butter, softened
teaspoon Japanese mustard (karashi)

Assembly
2 slices of white bread
40 grams demi-glace sauce
Italian parsley leaves, for garnish

PREPARATION
In a medium bowl, beat together 3 eggs, the sugar, milk, mayonnaise, and salt.
Heat a tamagoyaki pan over medium heat. Brush a thin layer of oil over the pan.
Pour the egg mixture into the pan. Gently mix the eggs as they begin to set. Push the eggs into a square shape, then flip over. Cook for 2 minutes, until fully set, then remove from the pan and wrap in plastic wrap. Let cool.
Heat the oil in a medium pot over medium-high heat until it reaches 350F (180C).
Add the flour, remaining egg, and panko bread crumbs to 3 separate shallow bowls. Beat the egg lightly.
Dredge the cooled omelet in the flour, then the egg, then the bread crumbs.
Fry the omelet until golden brown, about 1 minute, then drain on paper towels.
Make the mustard butter: In a small bowl, mix together the butter and Japanese mustard.
Spread the mustard butter on both slices of bread. Spread the demi-glace sauce over the mustard butter. Sandwich the omelet between the slices of bread and cut off the crusts. Slice lengthwise into three equal pieces. Garnish with parsley.
Enjoy!