Healthy Dish

Japanese Egg Salad Sandwich (Tamago Sando)

Ingredients

eggs: 4 piece
mayonnaise: 0.5 cup
kosher salt: 0.25 tsp
white sugar: 0.75 tsp
Dijon mustard: 1 tsp
hot sauce, or to taste: 3 dashes
freshly squeezed lemon juice: 1 tsp
rice vinegar: 2 tsp
kosher salt, or to taste: 0.5 tsp
white sugar: 0.25 tsp
cayenne pepper: 1 pinch
heavy cream: 1 Tbsp
soft white bread: 4 slices
unsalted butter, softened: 1 Tbsp

Metric Conversion

Stages of cooking

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.

History of the Japanese Egg Salad Sandwich (Tamago Sando):

Japanese egg salad sandwich or tamago sando, as it's called in Japan, is a popular snack served in Japanese convenience stores, cafes, and food stalls. This sandwich was originally introduced in the 1960s in Japan by a famous department store, Mitsukoshi. The recipe has since become a staple Japanese comfort food, enjoyed by all generations. The creamy egg salad is sandwiched between two slices of soft, pillowy white bread, which is a favorite among the Japanese.

Tips and Tricks for Japanese Egg Salad Sandwich (Tamago Sando) Recipe:

Use fresh, high-quality eggs to make this recipe. Older eggs are harder to peel, and the yolk tends to become dry and crumbly.
Steam the eggs instead of boiling them as it makes them easier to peel.
Mix the Kewpie-style mayonnaise well in advance to allow flavors to meld, resulting in more flavorful egg sandwiches.
Use a fork to mash the eggs to your desired texture, as using an electric mixer produces an inferior outcome.
Chill the egg salad mixture in the refrigerator for at least an hour before assembling the sandwiches. This step will allow the flavors to blend, and the salad will become thick and creamy.

Tips for presenting the dish:

Cut the crusts off the bread for an authentic Japanese look.
Cut the sandwiches into triangles or squares to make them easy to handle and eat.
Serve the sandwiches with a small side salad or pickles to balance the flavors.
Wrap the sandwiches carefully using sandwich wrap paper or parchment paper for a stylish presentation.

This Japanese egg salad sandwich (tamago sando) recipe is perfect for a quick breakfast, lunch, or snack. Follow the tips and tricks provided above, and you'll have a delicious, authentic Japanese egg salad sandwich in no time.

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