Japanese Egg Salad Sandwich — Tamago Sando
Japan's most iconic convenience store sandwich, a thick egg salad made with kewpie mayo and soft-boiled eggs piled between pillowy milk bread, crusts removed.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Bring a small saucepan of water to a full boil. Lower 6 eggs in gently and cook exactly 10 minutes for fully set but creamy yolks. Transfer immediately to ice water for 3 minutes, then peel. Roughly chop four eggs; mash the remaining two with a fork until nearly smooth. Combine both in a bowl. Add 6 tbsp kewpie mayo, 1 tsp Dijon mustard, salt, and white pepper; mix until thick, creamy, and slightly chunky.
Build
Butter both slices of shokupan lightly on one side over medium heat (no heat needed; use softened butter at room temperature). Pile egg filling generously onto one slice of each sandwich until it domes above the bread edge.
Plate
Top each sandwich with the second slice and press gently. Trim all four crusts cleanly with a sharp knife from each sandwich. Cut diagonally or straight across to reveal the egg filling, and serve immediately.
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