Japanese Egg Salad Sandwich (Tamago Sando)

• servings: 2 servings
• active time: 5 minutes
• total time: 5 minutes

Ingredients

6 large eggs (plus two more if you want to add a soft boiled egg for each sandwich)

4 Tablespoons Kewpie Mayonnaise

1/2 teaspoon salt

1/4 teaspoon sugar

freshly ground black pepper (optional)

4 slices skokupan bread

salted butter for the bread

Directions

Place the cold eggs in a medium saucepan and cover completely with warm water.

Next, bring the eggs to a rolling boil then quickly turn the heat down to a gentle simmer. Simmer the eggs for 10 minutes.* The aim is to hard boil the eggs but leave the yolks smooth, not dry and gritty.

Once the eggs are done cooking, quickly remove from the boiling water and plunge the eggs into a bowl of ice water.

Crack eggs slightly after 5 minutes wait time, then leave them to sit in the cold water for the remaining 10 minutes. Or crack then peel the cold eggs under running water.**

Separate the yolks from the whites and whip the yolks with the Kewpie mayonnaise, salt, sugar, and a pinch of freshly ground black pepper for seasoning.

Chop the cooked egg whites into small cubes and fold them into the creamy yolk mixture.

Lay four slices of shokupan bread on a cutting board. Use a sharp knife to slice off the bread crusts.***

Next, butter the bread with soft salted butter and spread a thick layer of egg salad onto two of the bread slices. If you are adding a soft boiled egg for each sandwich, spread a thin layer on each side, slice the egg in half and place in the middle of one slice of bread. Top with the other slice.

Top with the remaining buttered bread slices and use a sharp knife to slice the sandwiches diagonally. Umai!

Nutrition

• Serving Size: 1
• Calories: 661
• Total Fat: 43 g
• Saturated Fat: 12 g
• Unsaturated Fat: 29 g
• Trans Fat: 0 g
• Cholesterol: 585 mg
• Sodium: 1338 mg
• Total Carbohydrate: 40 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 26 g