Japanese Egg Salad Sandwich
This is my take on the Japanese egg salad sandwich (tamago sando) which is world-famous, plus I'm going to show you how to make a version of a mayonnaise so addictive, it literally has a cult following. If that wasn't enough, I'm also going to tease an upcoming video for the world's most critically-acclaimed milk bread.
Ingredient
- 4 large eggs
- For the Kewpie-Style Mayonnaise:
- ½ cup mayonnaise
- ¼ teaspoon kosher salt
- ¾ teaspoon white sugar
- 1 teaspoon Dijon mustard
- 3 dashes hot sauce, or to taste
- 1 teaspoon freshly squeezed lemon juice
- 2 teaspoons rice vinegar
- For the Sando:
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon white sugar
- 1 pinch cayenne pepper
- 1 tablespoon heavy cream
- 4 slices soft white bread
- 1 tablespoon unsalted butter, softened
Direction
- Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.
- Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.
- Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.
- Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.
