Tamago Sando AKA Japanese Egg Salad Sandwich
Serves 3
15 mins prep
10 mins cook
25 mins total
This Tamago Sando, also known as a Japanese egg salad sandwich, features soft & sweet shokupan (Japanese milk bread) with a creamy and luscious egg filling. It's a glorious combination of textures and flavors, perfect for a delightful meal.
0 servings
Bring 2 large pots of water to a boil and prepare an ice bath. In one pot, carefully drop in 6 eggs to hard boil for 9 minutes. In the other pot, carefully drop in 2 eggs to medium boil for 7 minutes. Once the time is up, remove the eggs from the boiling water and place into the ice bath. Peel the hard boiled eggs and cut in half. Place egg halves into a large bowl with whole milk, Kewpie mayo, sugar, salt, pepper, and togarashi. Mix and mince the eggs until they’re in very small pieces and well incorporated with the mayo… it should be nice and creamy. Take the pieces of Japanese milk bread and cut off the crusts. Spread softened butter on one side of each piece of bread. Peel the soft boiled eggs and cut in half. Place the egg halves yolk side down on half of the pieces of bread. Cover the egg halves with the egg salad mixture and close the sandwiches. Cut in half to expose the pretty middles! Garnish with chopped chives and more togarashi (optional).
