Japanese Tamago Egg Salad

Ingredientai

• 24 hard-boiled eggs

• 225g Kewpie mayo

• 15g salt

▪ 25g sugar

• 50g rice vinegar

• 15g dashi powder

• Shokupan (Japanese milk bread), sub thick sliced white bread

Nurodymai

1. Add yolks from 24 eggs into food processor along with mayo, salt. Reserve whites for later.

2. Stir dashi into rice vinegar and add into food processor. Spin until creamy.

3. Add egg sauce into a bowl, top with a wire rack and press reserved egg whites through rack to “dice”. Gently fold to combine.

4. Add to thick sliced shokupan bread or thick cut white bread