The Japanese Egg Salad Sandwich! How to make this popular Tamago Sando. There are so many versions of this sandwich. Mine has a little bit of a tang, the relish gives it a crunch, and the green onion brightens everything up!
6 eggs (4 hard-boiled, 2 medium-soft)
1 tsp baking soda
Egg Salad
½ tsp onion powder
1 tsp pickle relish
1 tsp rice vinegar
3 tbsp kewpie mayonaise
salt & pepper
1 tsp chopped green onions
Milk Bread
Start with a pot with cold water and add baking soda. Gently add in the eggs. Let it come to a boil, then turn off the heat, and cover. Set a timer for 7 minutes. Scoop out 2 eggs, this will be the soft boiled eggs. Add it to an ice bath. For the hard boiled eggs, add another 3 minutes.
Peel the eggs and set the 2 soft boiled eggs to the side.
In a bowl, mix up all the ingredients for the egg salad. Add in hard boiled eggs and mash up until creamy and well-incorporated.
Slice soft boiled eggs in half, lengthwise. Place them cut side down and line them up in the middle of a milk bread. Top it with the egg salad filling, close it up, and gently press down. Slice off the crust, cut your sandwich, and enjoy!
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