Japanese Egg Sandwich (Tamago Sando) Asanebo Style

Steps

1. 1

   Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9-10 minutes. Drain and immediately place in an ice bath to cool. Once cold, peel the eggs.

   Start 9-minute timer
2. 2

   In a medium mixing bowl, mash the hard-boiled eggs using a fork or an egg masher until they reach your desired consistency (fine or slightly chunky).

3. 3

   Add the Japanese mayonnaise, milk, sugar, and black pepper to the mashed eggs.

4. 4

   Mix all the ingredients together thoroughly until the egg salad is creamy and well-combined. Taste and add a pinch of salt if needed.

5. 5

   Lightly butter one side of each slice of bread to prevent the bread from getting soggy.

6. 6

   Spread a generous layer of the egg salad mixture onto two of the bread slices.

7. 7

   Top with the remaining bread slices. If following the traditional style, trim the crusts off the sandwiches using a sharp knife.

8. 8

   Cut the sandwiches in half or into thirds and serve immediately.