Japanese Egg Salad Sando
The Japanese egg salad sandwich, known as "tamago sando", first emerged in the early 20th century during Japan's modernization period. Inspired by Western-style sandwiches, the Japanese egg salad sandwich holds a special place in Japanese culture. It is commonly found in convenience stores, bento boxes, and cafes across Japan, making it a convenient and satisfying meal option for busy individuals. The sandwich's popularity also stems from its versatility and adaptability. It can be enjoyed as a light breakfast, a satisfying lunch, or a quick snack. The combination of soft, creamy egg salad and soft, pillowy bread creates a comforting and indulgent experience.
Tamgo Sando is typically made a few simple ingredients primarily consisting of eggs, mayonnaise and milk bread. Soft-boiled eggs, often seasoned with a touch of salt and pepper, form the base of the salad. The eggs are then typically mashed to ensuring a creamy and smooth texture. To add depth and complexity to the flavor, Japanese mayonnaise is mixed into the egg mixture. Japanese mayonnaise, with its richer taste and slightly tangy flavor, sets the sandwich apart from its Western counterparts. Finely chopped scallions or chives are commonly added for a fresh and aromatic element, providing contrast to the creaminess of the eggs. The egg salad is generously spread between the slices, and traditionally cut so the sandwich is crustless.
Servings: 2
Total Recipe Time: 25 minutes
Cooking Time: 8 minutes
Rest Time: 5 minutes
Assembly time: 10 minutes
Ingredients:
4 eggs
3 tbsp Kewpie mayonnaise
2 tsp condensed milk
1 scallion (finely chopped)
1 pinch fresh cracked pepper
1 pinch kosher salt
4 slices milk bread
Method:
Boil Eggs: Fill a bowl half way with cold water and ice cubes and set aside. In a small pot of boiling water, gently glide eggs into water and boil for 8 minutes. Once boiled, turn off heat, remove eggs from pot, and plunge eggs into bowl of ice water for 5 minutes. Once cooled, gently crack eggs on all sides, peel shell off, and quickly rinse with filtered water to remove any residual shell or egg membrane. Slice 2 eggs in half lengthwise, separating whites from yolks and set aside.
Tips:
How to keep yolks centered in a hard boiled egg: gently stir the eggs in a circular motion for 2-3 minutes to keep the yolks centered.
To peel hard boiled eggs easily: Add 1 tbsp white vinegar to pot of water before boiling eggs.
Make Egg Salad: In a bowl, combine egg yolks, Kewpie mayo, and condensed milk and mix until a smooth paste forms. Chop egg whites and scallion and add into mixture, along with salt and freshly cracked pepper to taste.
Assemble Sandwich: Using the remaining eggs, slice them into 4 slices each lengthwise. To assemble one sandwich, place 2 center slices of hard boiled egg horizontally across center of one slice of milk bread. Fill rest of sandwich with roughly 1/4 cup of egg salad, place second slice of milk bread on top, make sure both slices are aligned. Cut off bread edges and cut sandwich vertically into 3 pieces, and enjoy!
