Tamago Sando (Japanese Egg Sandwich)

 Tamago Sando (Japanese Egg Sandwich)

2 Servings | 15-minute Prep Time | 10-minute Cook Time

Ingredients

3 Large Eggs

½ tsp Sugar

½ tsp Salt

½ tsp Pepper

½ tsp Milk

2 Tbsp Kewpie Mayonnaise

4 slices Shokupan, or any fluffy white bread

Salted butter

Optional:  Wasabi paste, red pepper flakes, green onion, dill, or tomato slices

Instructions

Egg Salad

Place eggs in medium saucepan. Cover with water by about an inch.

Bring to boil over medium-high heat and let cook for 8-10 minutes.

Place eggs in ice bath to stop the cooking process.

Crack and peel eggs, place in bowl, and smash with fork until the whites and yellows are about the same size crumb. Add sugar, salt, pepper, milk, and mayonnaise. Fold to combine with egg.

Sandwich Preparation

Spread butter (or more mayonnaise) on one side of all four slices of bread. Place egg mixture on two of the slices and top with the remaining buttered bread. Trim crust and cut in half diagonally to serve. 

Optional:  Incorporate wasabi paste, red pepper flakes, green onion, dill, or tomato slices to add variation to this classic sandwich.