Japanese Egg Salad Sandwich
Tamago Sando aka Japanese egg salad sandwich is a rich & creamy egg salad mixture smothered between sweet and savory Japanese milk bread slices that is commonly eaten in Japan.
Ingredients
- 4 Large eggs Approximately 60 g
- 3 Tbsp Kewpie Mayo
- Pinch Table salt
- Pinch Black pepper
- 1 tsp Dijon mustard
- 1 tsp White Granulated Sugar
- 1 tsp unsalted butter (optional)
Instructions
- Add your eggs to a small or medium sauce pan, then fill it with water until it covers the top of the eggs.
- Boil the eggs for about 10 minutes.
- Then immediately transfer the eggs to an ice bath (ice cubes in a bowl of water) to quickly cool the eggs down and prevent them from further cooking.
- Once your eggs have cooled down, remove the shells from the egg.
- Now using a knife, separate the egg whites from the egg yolks.
- Dice the egg whites finely into tiny pieces and then combine it with your egg yolks, making sure to mash up the egg yolks using a fork or spoon.
- Next, add in the dijon mustard, mayonnaise, sugar, salt, black pepper and mix everything well together.
- Now add the egg mixture on top of your shokupan bread and serve.
- Optional: You can apply some unsalted butter to the Shokupan bread prior to adding in the egg salad if you prefer