A twist on Tamago Sando
A simple snack embracing all the Japanese Konbini experience. This egg salad sandwich is perfect as a quick and easy appetizer at any time of the day!
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Introduction
I live in Europe, the temperature rises approach and with it the need for some cold and easy dishes.
There is a perfect snack for summer that can be enjoyed throughout the year: Tamago Sando.
The concept is simple. It is a deliciously creamy egg salad spread between two slices of white, pillowy, soft bread.
Sandwiches are pretty representative, popular, and usual in Japan and can be found in countless variants. There is even a sweet whipped cream and fruit version!
Tamago Sando is an incredibly simple sandwich, sold everywhere in Japan as a grab-and-go snack and an emblem of typical Konbini food. Somehow, this sando became a celebrity all around the world and is often sold for a crooked amount of money in many restaurants, which is sad and crazy given how simple and cheap it is to make it even at home.
In this post, we are laying down the framework for a basic Tamago Sando as well as a simple twist: creating a nutty spicy mayo for that flavor boost.
Recipe
I will never stress this enough: use Japanese Mayo. Is it “just mayo”? Yes, sure. Other sauces from around the world would work too, but… It just won’t give the same vibes. The Japanese one hits differently, sorry!
You will for sure find some well-known Japanese mayo brands at your local Asian shop, and they have become super easy to find online. Try it and you will never go back!
In the same way, Japanese milk bread would be the perfect choice for making Sando, but it is not super-easy to find (or making at home). Here, for the sake of simplicity, any milk bread for making sandwiches is fine. Just ensure it is milk-based, like the one for making the Italian “tramezzino”.
Ingredients
Note there is no strict rule for the eggs to mayo ratio, so for this time being approximative works just fine. So in the end, after tasting, if you feel you need some more mayonnaise… Just add it! Don’t like mustard? Skip it. Want to remove the eggs and add a Tonkatsu? Well, that is another recipe, but you got the idea.
This amount makes 4 Sandos.
4 squared slices of Milk Sandwich Bread
4 Eggs
2 to 3 tbsp Japanese Mayonnaise (I use the well-known Kewpie Mayo)
A pinch of salt
Optionally, a touch of mustard
For a spicy twist
4 pinches Shichimi Togarashi
1 tsp Sriracha
A bit less than half tsp Tahini (sesame paste)
Preparation
Add some water to a pot, bring it to a boil, then put the eggs in for 8-9 minutes.
After the time has passed, transfer the eggs to an ice bath to chill down (around 5 minutes), then peel.
Separate the egg yolk from the white. Transfer to a bowl.
Roughly cut the egg whites into 3/4 cm pieces. Set aside.
Crumble the yolk with a spoon or fork, then add the mayo, salt, and mustard.
Optionally add Tahini, Sriracha, and Shichimi.
Add the chopped egg whites to the cream and mix.
Spread a generous amount on a bread slice, then cover with another piece.
Cut diagonally and serve.
Notes & Storage
After assembling, I think every sandwich is best to enjoy shortly after making it.
Tamago Sandos, anyway, can be consumed within 1 to 2 days. Wrap it well so it does not dry out, and keep it refrigerated until ready to enjoy.
Some people claim to spread a thin layer of butter on the interior side of the bread before adding the eggs. In my opinion, this operation is not needed at all if you are going to enjoy your Sandos right after preparing them. If, for any reason, you want to prepare these sandwiches hours before serving, then I guess spreading a little bit of butter on the bread prevents it from absorbing some of the egg's cream moisture and helps to keep an overall better texture.
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Finally a recipe that I could make too! We need more recipes for quick Japanese lunches :D
Lucky me, I have all the ingredients, I have switched to Kewpie Mayonnaise as I find it not so oily. Thanks for the recipe for another way to make an egg sandwich.