Name: Fluffy Japanese Egg Salad Sandwich (Tamago Sando)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Japanese
Ingredients: 6 large eggs; 1 tablespoon white vinegar; 1 teaspoon salt; 3 tablespoons of creamy Japanese mayonnaise (like Kewpie); 1 tablespoon heavy cream or milk; ½ teaspoon salt; Pinch of black pepper; 4 slices shokupan (Japanese milk bread or other soft, fluffy white bread); 2 tablespoons unsalted butter (softened)

Ingredients

Scale

To Boil the Eggs:

6 large eggs
1 tablespoon white vinegar
1 teaspoon salt

For the Sandwich:

3 tablespoons of creamy Japanese mayonnaise (like Kewpie)
1 tablespoon heavy cream or milk
½ teaspoon salt
Pinch of black pepper
4 slices shokupan (Japanese milk bread or other soft, fluffy white bread)
2 tablespoons unsalted butter (softened)

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Instructions

Prepare the Eggs: In a medium pot, bring water to a boil with vinegar and salt. Carefully add the eggs and cook for 10 minutes to hard-boil. Once cooked, transfer eggs to an ice bath and let them cool for 5 minutes.
Peel and Mash: Peel the eggs, then place them in a bowl. Mash them lightly with a fork, leaving some chunks for texture.
Make the Filling: Add Japanese mayo, heavy cream or milk, salt, and black pepper to the eggs. Mix well until the egg mixture is smooth but still has some chunks.
Prepare the Bread: Lightly butter one side of each bread slice.
Assemble the Sandwich: Spoon the egg mixture generously onto two of the bread slices. Layer the remaining slices over the fillings to create two sandwiches. Press down gently to secure.
Slice and Serve: Trim off the crusts if desired, then slice each sandwich in half. Enjoy immediately for the freshest flavor.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Sandwich, Snack
Cuisine: Japanese

Nutrition

Calories: 320