Japanese Tamago Sando
A classic Japanese egg salad sandwich made with creamy Japanese mayonnaise, soft milk bread, and simply seasoned boiled eggs.
Prep: 10 min · Cook: 10 min · Yield: 2 · Method: Stovetop
Ingredients
- 4 large eggs
- 0.25 cup japanese mayonnaise
- 4 slices milk bread
- 2 tablespoons unsalted butter
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
Cooking instructions
- Place the eggs in a saucepan and cover with at least 1 inch of cold water. Bring to a boil over medium-high heat, then cover, remove from the heat, and let stand for 10 minutes. (about 10 min)
- Transfer the eggs to an ice-water bath for 5 minutes. Peel and pat dry. (about 5 min)
- Mash the eggs in a bowl with the Japanese mayonnaise, salt, and black pepper. Leave some small pieces of egg for texture. (about 2 min)
- Spread the butter evenly over one side of each slice of milk bread. Divide the egg filling between two slices, spreading it to the edges, then top with the remaining bread slices. (about 2 min)
- Trim the crusts if desired, then slice each sandwich in half and serve immediately. (about 1 min)