Japanese Egg Sandwich (Tamago Sando) Asanebo Style

Ingredients

• 3 large eggs (hard-boiled and peeled)
• 2 tbsp Japanese mayonnaise (such as Kewpie)
• 1 tsp milk (for creaminess)
• 0.25 tsp sugar (a little bit)
• black pepper (to taste)
• salt (to taste)
• 4 slice Shokupan (Japanese milk bread) (crusts removed if desired)
• 1 tbsp unsalted butter (softened, for spreading on bread)

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.

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.

Notes

For the most authentic experience, use Shokupan (Japanese milk bread) which is fluffier and sweeter than standard white bread. Japanese mayonnaise (Kewpie) is essential for the specific flavor profile as it uses only egg yolks and rice vinegar.

Nutrition per serving

• breakfast
• lunch
• sandwich
• vegetarian
• Japanese
• snack
• easy