Japanese Egg Sandwich Tamago Sando Recipes

JAPANESE EGG SANDWICH (TAMAGO SANDO)

Japanese Egg Sandwich (Tamago Sando) image

Egg salad tucked between slices of white bread, Japanese Egg Sandwich (Tamago Sando) is a grab-and-go snack you can find in every convenience store in Japan. The filling is creamy and bursting with a rich egg-yolk flavor, and the bread is soft and pillowy.

Provided by Namiko Chen

Time 30m

Number Of Ingredients 8

Ingredients

3 large eggs (50 g each w/o shell)
4 slices shokupan (Japanese milk bread)
salted butter
¼ tsp sugar
¼ tsp kosher salt (Diamond Crystal; use half for table salt)
⅛ tsp freshly ground black pepper
2 tsp milk
2 Tbsp Japanese mayonnaise

Steps:

Gather all the ingredients.

Nutrition Facts : Calories 340 kcal, Carbohydrate 26 g, Protein 14 g, Fat 19 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 285 mg, Sodium 583 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

JAPANESE EGG SALAD SANDWICH (TAMAGO SANDO)

Japanese Egg Salad Sandwich (Tamago Sando) image

I'm going to show you my take on the world-famous tamago sando, plus how to make a version of a mayonnaise so addictive, it literally has a cult following. If that wasn't enough, I'm also going to tease an upcoming video for the world's most critically-acclaimed white bread.

Provided by Chef John

Time 1h25m

Yield 2

Number Of Ingredients 14

Ingredients

4 large eggs
½ cup mayonnaise
¼ teaspoon kosher salt
¾ teaspoon white sugar
1 teaspoon Dijon mustard
3 dashes hot sauce, or to taste
1 teaspoon freshly squeezed lemon juice
2 teaspoons rice vinegar
½ teaspoon kosher salt, or to taste
¼ teaspoon white sugar
1 pinch cayenne pepper
1 tablespoon heavy cream
4 slices soft white bread
1 tablespoon unsalted butter, softened

Steps:

Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.
Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.
Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.
Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.

Nutrition Facts : Calories 759.3 calories, Carbohydrate 30.9 g, Cholesterol 418.4 mg, Fat 63.8 g, Fiber 1.2 g, Protein 17.1 g, SaturatedFat 15.4 g, Sodium 1728.7 mg, Sugar 5.7 g

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