Tamago Sando or Japanese Egg Salad Sandwich recipe
This week's recipe is Tamago Sando or Japanese Egg Salad Sandwich. What makes this the best egg salad sandwich is the Mayonnise. So, let's get started.
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
½ teaspoon salt
¼ teaspoon white sugar
1 pinch cayenne pepper
1 tablespoon heavy cream
4 slices soft white bread
1 tablespoon unsalted butter, softened
2 teaspoons rice vinegar
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.
Tried this? Let us know how it came out!