Japanese Tamago Sando
A delightful Japanese sandwich featuring creamy egg salad between soft shokupan.
Ingredients
Main Ingredients
- 3 large eggs large eggs (about 50 g each without shell)
- 0.25 tsp sugar
- 0.25 tsp Diamond Crystal kosher salt
- 0.125 tsp freshly ground black pepper
- 2 tsp milk
- 2 Tbsp Japanese Kewpie mayonnaise
- 4 slices shokupan
- 1 Tbsp salted butter
Instructions
- Place 3 large eggs in a medium saucepan and cover with water by 1 inch. Boil on medium heat for 12 minutes.
- Transfer the boiled eggs to iced water to cool.
- Peel the eggs and mash them in a bowl, ensuring the egg whites are in small, uniform pieces.
- Add sugar, kosher salt, black pepper, milk, and Japanese Kewpie mayonnaise to the mashed eggs. Mix well and adjust seasoning if needed.
- Take 4 slices of shokupan and spread salted butter on each slice.
- Spread the egg salad on one slice for each sandwich.
- Place another slice of bread, buttered side down, on top of the egg salad. Press the sandwiches between two plates and let them sit for 5 minutes.
- Trim the crusts off the bread. Save the crusts to make Shokupan Crust Rusks for a tasty snack.
- Cut the sandwiches in half and they are ready to be served.
Notes
Don't discard the bread crusts; repurpose them into delicious Shokupan Crust Rusks. You can freeze the crust strips for later use.