Japanese Egg Sandwich (Tamago Sando)
The legendary convenience store (Konbini) masterpiece. An outrageously rich, creamy, and velvety egg salad is sandwiched between two impossibly soft, pillowy, crustless slices of slightly sweet Japanese milk bread (Shokupan).
Ingredients
- 3 Large eggs
- 3 tbsp Japanese Mayonnaise Kewpie
- 1/4 tsp Salt
- 1 pinch White pepper
- 1/2 tsp Sugar optional, for a slight sweetness
- 2 thick slices Japanese Milk Bread Shokupan
- 1 tbsp Unsalted butter softened
Instructions
- Boil the Eggs: Place the eggs in a pot and cover with cold water. Bring to a rolling boil, then lower the heat and simmer for exactly 9 minutes for a slightly jammy center, or 10 minutes for a hard boil. Transfer immediately to an ice bath to cool completely. Peel the eggs.
- Mash the Eggs: Place the peeled eggs in a bowl. Use a fork to aggressively mash them. For an incredibly authentic, ultra-smooth convenience store texture, push half of the mashed eggs through a fine-mesh sieve into another bowl.
- Mix the Egg Salad: Combine all the mashed and sieved eggs. Add the crucial Japanese Mayonnaise (Kewpie), salt, white pepper, and sugar. Fold everything together until it transforms into an incredibly rich, thick, and velvety egg salad.
- Prepare the Bread: Take the two slices of incredibly soft Japanese milk bread and trim the crusts completely off. Spread a very thin layer of softened butter on one side of each slice to prevent the bread from becoming soggy.
- Assemble and Serve: Pile the heavy, creamy egg salad entirely onto the buttered side of one bread slice, mounding it high in the center. Top with the second slice of bread. Press down very gently. Cut the sandwich exactly in half down the middle. Serve immediately.
Tried this recipe?Let us know how it was!