Japanese Egg Tamago Sando (Print Version)
# Ingredients:
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01 -
3 large eggs (50 g each without shell)
02 -
¼ teaspoon sugar
03 -
¼ teaspoon Diamond Crystal kosher salt
04 -
⅛ teaspoon freshly ground black pepper
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2 teaspoons milk
06 -
2 tablespoons Japanese Kewpie mayonnaise
07 -
4 slices shokupan (Japanese milk bread)
08 -
Salted butter
# Instructions:
01 -
Place eggs in a medium saucepan and add enough water to cover by 2.5 cm. Bring to a boil on medium heat. Once boiling, cook for 12 minutes.
02 -
Transfer the cooked eggs to iced water to stop the cooking process. Let them cool completely before peeling the shells.
03 -
Transfer the peeled eggs to a bowl and mash with a fork, ensuring the egg whites are broken into small, uniform pieces.
04 -
Add sugar, kosher salt, black pepper, and milk to the mashed eggs.
05 -
Incorporate the Japanese Kewpie mayonnaise and mix thoroughly. Taste and adjust seasoning with additional salt and pepper if needed.
06 -
Lay out the shokupan slices and spread salted butter on each slice.
07 -
Spread the egg salad on one buttered slice of bread for each sandwich. Top with the second slice, buttered side down.
08 -
Place the sandwiches between two plates to compress slightly. Let rest for 5 minutes.
09 -
Trim off the bread crusts from each sandwich.
10 -
Cut each sandwich in half diagonally and serve immediately.
# Notes:
01 -
Don't discard the bread crusts - they can be repurposed to make Shokupan Crust Rusks, a delicious buttery snack. Either make them immediately or freeze the crusts for later use.