How To Make Japanese Egg Salad Sandwich
Looking for a tasty snack? Well, this Japanese egg salad sandwich or tamago sando hits the spot with its creamy, egg yolk-rich filling.
Ingredients
- 3 large eggs, without shell
- 4 slices shokupan, (Japanese pullman loaf bread)
- salted butter
- ¼ tsp sugar
- ¼ tsp kosher salt
- freshly ground black pepper, to taste
- 2 tsp milk
- 2 tbsp Japanese mayonnaise
Instructions
- Put the eggs in a medium saucepan and pour water till it covers the eggs. Bring it to boil on medium heat and once boiling, cook for 12 minutes.
- Once finish cooking, transfer the eggs to iced water to stop cooking. Let cool completely and peel the egg shells.
- Transfer the peeled eggs in a bowl and mash with a fork. Try to mash egg whites into small, same-size pieces.
-
Add sugar and salt.
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Add freshly ground black pepper and milk. Taste and add more salt and pepper if needed.
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Add mayonnaise and mix very well.
To Assemble:
-
Spread the butter on both sides of bread and evenly distribute the egg salad on 1 side of the bread.
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Put the other slice of bread on top and place the sandwich between 2 plates. Set aside for 5 minutes.
- Cut all sides of crusts off the bread.
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Cut the sandwich in half and ready to serve. Enjoy!
Nutrition
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