Description
Tamago Sando, or Japanese Egg Sandwich, featuresfluffy egg salad made with creamy Japanese mayonnaise nestled between slices ofsoft milk bread. Perfect for snacks, lunches, or picnics, it’s a delightfulcombination of texture and flavor.
Ingredients
For the Egg Salad:
- 6 large eggs (preferably organic)
- ¼ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1–2 teaspoons milk or plant milk (optional)
- 4 tablespoons Japanese mayonnaise
For the Sandwich:
- 4 slices Japanese milk bread
- 2 tablespoons unsalted butter (softened)
- Chives (sliced (optional, for garnish))
Instructions
- Boil the Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Transfer the eggs to an ice bath to cool completely.
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Peel and Mash: Peel the cooled eggs and place them in a bowl. Use a fork or potato masher to mash them until fluffy and smooth.
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Season the Egg Salad: Add sugar, salt, black pepper, and milk (if using) to the mashed eggs. Stir in Japanese mayonnaise until creamy and well combined. Adjust seasoning to taste.
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Prepare the Bread: Spread softened butter evenly on one side of each slice of milk bread.
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Assemble the Sandwich: Spread the egg salad generously on two slices of bread, buttered side up. Top with the remaining slices of bread, buttered side down.
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Trim and Serve: (Optional) Trim the crusts for a traditional Japanese look. Cut the sandwiches into halves or thirds, garnish with sliced chives if desired, and serve immediately.
Notes
- Crust Removal: Removing the crust is optional but adds a classic Japanese-style presentation.
- Storage: Wrap leftover sandwiches tightly in plastic wrap and refrigerate for up to 24 hours.
- Customization: Add diced pickles, herbs, or a dash of hot sauce to the egg salad for added flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: Japanese-inspired