Tamago sando – Japanese egg salad sandwich Recipe
Tamago sando is a soft sandwich filled with a very creamy egg salad that you can buy at every train station and convenience store in Japan. It’s delicate, slightly sweet, and surprisingly addictive, even though it looks very modest. It’s a great breakfast to take to work or a snack for traveling, because it’s easy to eat and nothing falls out.
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
3
Ingredients
- egg - 5 piece
- mayonnaise - 70 g
- mustard - 5 g
- salt - 2 g
- sugar - 3 g
- white pepper - 1 g
- sandwich bread - 6 slice
- butter - 20 g
- chives - 5 g
Main Ingredient:
egg
Preparation
- Place the eggs in a pot, cover with cold water so they are completely submerged, bring to a boil, then cook over low heat for 9–10 minutes.
- Immediately rinse the cooked eggs with cold water and leave for 5 minutes to cool well – they will be easier to peel.
- Peel the eggs. Finely chop three eggs with a knife, and mash the remaining two thoroughly with a fork in a bowl to form a smooth paste.
- Add the mayonnaise, mustard, salt, sugar, and pepper to the bowl with the mashed eggs. Mix until you get a very creamy spread.
- Add the chopped eggs and finely sliced chives, and gently mix to keep some egg pieces for texture.
- Lightly spread a thin layer of butter on one side of each slice of sandwich bread. If the slices have crusts, you can trim them off to make the sandwiches look more “Japanese”, but it’s not necessary.
- Spread a thick layer of egg salad on three slices of bread, distributing it evenly all the way to the edges. Cover with the remaining slices, buttered side facing in.
- Gently press the sandwiches with your hand, then cut each one diagonally or into three rectangles, using a sharp knife so the filling doesn’t squeeze out.
- Serve immediately, or wrap tightly in plastic wrap and chill in the fridge for 30 minutes so the sandwiches “set” a little and are even easier to eat on the go.
Storage
In fridge:
1 days
Freezing:
No
Gotowe kanapki najlepiej zjeść tego samego dnia, maksymalnie do następnego poranka, przechowując je szczelnie owinięte w lodówce. Pasta jajeczna bez chleba może stać w lodówce do 2 dni.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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