Creamy Japanese Tamago Sando | Egg Salad & Fluffy Milk Bread
Ingredients
- —4 large eggs
- —3 tablespoons Kewpie mayonnaise
- —1 teaspoon milk
- —0.5 teaspoon sugar
- —0.3 teaspoon Dijon mustard
- —0.3 teaspoon salt
- —1 pinch white pepper
- —4 slices Japanese milk bread
- —1 tablespoon unsalted butter
Instructions
A creamy Japanese tamago sando with soft egg salad and fluffy milk bread — just like you'd find in a Tokyo konbini. Soft, rich, and surprisingly refined in its simplicity. Not exactly healthy, but sooo... delicious with Kewpie mayonnaise.
Boil the eggs for 10 minutes and rinse with cold water.
Peel the eggs and separate the yolks from the whites.
Mash the yolks with Kewpie mayonnaise, milk, sugar, mustard, salt, and white pepper until creamy.
Finely chop the egg whites and gently fold into the yolk mixture.
Lightly butter the bread and generously spread the egg salad over two slices.
Cover with the remaining slices, buttered side in.
Tightly wrap in plastic wrap, let rest in the refrigerator for 15 minutes, then trim the crusts.
Cut diagonally in half and serve immediately.
Serving Tip
This soft Japanese sandwich is delightfully chilled and perfect with green tea or a fresh cucumber salad.
Storage Tip
Store for up to 1 day well-covered in the refrigerator to keep the bread soft.