Tamago Sando (Japanese Egg Salad Sandwich)
Love these Japanese egg salad sandos! I’ll randomly crave them when I want something homey; they’re sandwiched between two thick, fluffy slices of shokupan (Japanese white bread). I snagged some extra fancy bread that was imported from Japan that I bought from Nijiya Market.
Ingredients, for 2 sandos:
- 4 slices of shokupan or other white bread
- 4 large eggs, hard-boiled (12 mins)
- 1 egg, medium-boiled (8 mins)
- 2-3 tbsp Kewpie mayo
- 1 tbsp minced dill pickles
- 1 tbsp thinly sliced scallion or chives
- 1 tsp rice vinegar
- salt + pepper
- optional: softened butter, splash of milk
- Boil the eggs: bring a pot of water to boil, turn it down to a simmer and add in the eggs. Take out one egg at 8 mins and dunk in ice water bath. At the 12 min mark, take out the rest of the eggs, and dunk in ice water bath (separate bowl so you don’t get them confused). Let them sit for 10 minutes.
- Peel and mash up the hard-boiled eggs with a fork. Mix in the ingredients and set aside for 10 minutes.
- If using, butter the slices of bread.
- Cut medium-boiled egg in half and place face down on bread. Top with egg salad mixture and top with the other slice of bread.
- Cut off crusts (optional) and cut sandwich down the middle, so you’re slicing the egg in half along the shorter side.