Japanese Egg Sandwich (Tamago Sando)
Japanese egg salad snuggly sandwiched between two pillowy soft slices of milk bread can be whipped in less than 15 minutes and will probably be the best Japanese egg sandwich you have ever tasted!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 large eggs
- 1/4 cup Kewpie mayonnaise
- 2 teaspoon milk
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 green onion (diced)
- 4 slices milk bread
- 2 tablespoon butter (room temperature for spreading)
Instructions
- 1
Boil the eggs. Bring a medium pot filled halfway with water to a boil. Bring the water to a boil, then carefully add eggs in, with a spider strainer or slotted spoon. Simmer the eggs on medium heat for 9 minutes. Prepare an ice bath.
- 2
Chill and peel the eggs. After 9 minutes, remove the eggs with a spider strainer or slotted spoon and immediately place the eggs into an ice bath to cool for at least 5 minutes. When the eggs are cool, gently peel the eggs.
- 3
Separate the egg yolks. Cut the eggs in half and separate the whites from the yolks and dice the egg whites.
- 4
Mix the egg salad. In a small mixing bowl, using a fork mix together the egg yolks, kewpie mayonnaise, milk, sugar, salt, and pepper until smooth. Gently fold in the diced whites and green onion.
- 5
Assemble the Japanese egg salad sandwich. Butter the slices of bread then add the egg salad filling. Top with the other slice and press down gently. If you prefer, trim the crusts and slice them in half.