Used home made potato gnocchi and added some shiitake mushrooms in. Turned out pretty good. Since the numbers were skewed due to scaling, eyeballed some of the liquid ingredients.
I used in oil tuna, definitely needs to be drained and needs an additional slice of cheese. Definitely agree that 1" thick bread is a must as it soaks in to the bread.
Some of the yellowest yolks I've seen while hard boiling. The time is perfect. Definitely use kewpie and sieve it for a velvety texture. It gets REALLY close to the konbini egg sandos I had at at a Famimart.
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