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Japanese Egg Salad Sandwich (Tamago Sando)

4

85 min

Japanese Egg Salad Sandwich (Tamago Sando)

Japanese Egg Salad Sandwich (Tamago Sando) Photo 1

Time

85 min

Serving

2 persons

Calories

759

Rating

4.00★ (12)

Cuisine

Japanese
Author: Victoria Buriak

I'm going to show you my take on the world-famous tamago sando, plus how to make a version of a mayonnaise so addictive, it literally has a cult following. If that wasn't enough, I'm also going to tease an upcoming video for the world's most critically-acclaimed white bread.

Ingredients

  • eggs: 4 piece
  • mayonnaise: 0.5 cup
  • kosher salt: 0.25 tsp
  • white sugar: 0.75 tsp
  • Dijon mustard: 1 tsp
  • hot sauce: 3 dashes (to taste)
  • lemon juice: 1 tsp (freshly squeezed)
  • rice vinegar: 2 tsp
  • kosher salt: 0.5 tsp (to taste)
  • white sugar: 0.25 tsp
  • cayenne pepper: 1 pinch
  • heavy cream: 1 Tbsp
  • soft white bread: 4 slices
  • unsalted butter: 1 Tbsp (softened)

Metric Conversion

Stages of cooking

Japanese Egg Salad Sandwich (Tamago Sando) Photo 21
Japanese Egg Salad Sandwich (Tamago Sando) Photo 32
Japanese Egg Salad Sandwich (Tamago Sando) Photo 43
Japanese Egg Salad Sandwich (Tamago Sando) Photo 5 4
  1. Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.

    Japanese Egg Salad Sandwich (Tamago Sando) Photo 2
  2. Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.

    Japanese Egg Salad Sandwich (Tamago Sando) Photo 3
  3. Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.

    Japanese Egg Salad Sandwich (Tamago Sando) Photo 4
  4. Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.

    Japanese Egg Salad Sandwich (Tamago Sando) Photo 5

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