1 1/2 tbsp butter
1 tsp karashi mustard
3 shiokoji tamago hard-boiled eggs marinated in salted rice malt
1-2 tsp olive oil (optional; for shiokoji tamago marinated less than 6 days)
Small handful (several stems) parsley
Pepper, to taste (not in photo)
Microwave butter for 10-20 seconds to soften or melt, add karashi, and mix well.
Mash shiokoji tamago.
Add olive oil if using shiokoji tamago marinated for less than 6 days or if a richer taste is desired.
Finely chop parsley.
Lay bread slice "pairs" for three sandwiches, and spread karashi butter.
Stack up the three pairs, and tightly wrap with moistened (hard-wrung) towel.
Unwrap, cut off edges (optional), and cut into desired number and shapes.
- Karashi mustard can be spicy. If unsure, first add only 1/2 tsp or less to softened butter, and taste.
- Wrapping assembled sandwiches in a moistened towel prevents finished sandwiches from crumbling, making it easy to eat each piece neatly.
- Add finely chopped onion or celery in the egg mixture for a lighter taste.