Congratulations to Japanese Tamago Sando!! I am honor to introduce you here to my beautiful readers. You are a more recognizable sandwich in the U.S these days, and you even made Anthony Bourdain obsessed with you. Wow!! You didn’t know how I was thrilled when he was introducing you in his show. (also in his tweet) However, I’m not surprised, because you are so soft, tangy and tasty. Even though you originated in England, I’m so proud of you that you transformed into a Japanese version.
Difference between Japanese Tamago Sando v.s. American Egg Sandwiches
Japanese tamago(means egg) sando (means sandwich) is not much different than the American egg salad sandwich. Both contain bread, egg, mayonnaise, salt, and pepper. However, each ingredient is slightly different.
Bread – For Japanese sandwiches, we use bread called, Shokupan.Shokupan is more silky and cottony than regular American white bread which is a little shaggy-textured. Don’t forget to spread butter onto your bread. Butter prevents the bread from becoming soggy.
Mayonnaise -As you may already know, Japanese Mayonnaise is yolkier and a little bit tangier. While American brands of mayonnaise normally use whole eggs, the Japanese ones are only using egg yolk. The famous Japanese mayonnaise brand is Kewpie, which you can buy in many places these days.
Eggs – We eat raw eggs in Japan as a dish ingredient. Therefore, eggs have to be fresh and of good quality. The yolk color is almost close to orange. This of course adds taste to a Japanese Tamago Sando. In the U.S. it is important to use high-quality eggs like local farmers market cage-free eggs.
Another Ingredients to Be Considered
Sugar – Many convenience stores’ sandwiches have a little amount of sugar in them. I didn’t use it for this recipe but you can add it if you like.
Heavy cream or milk – Some people also use heavy cream or milk to make the egg salad creamy.
Herbs – chopped parsley, chives, or scallion can be added to your egg salad depending on your preference.
Bring water to a boil, and add eggs. Set the timer for 10 minutes. After 10 minutes of boiling eggs, transfer the eggs into the cold water and let cool.
Peel the egg and take the egg yolk out. Chop egg white into a small dice size, and smash yolks with a fork.
Combine egg white and egg yolks into a large bowl, and add mayonnaise and salt, and pepper, and stir well.
Spread the butter and mustard on one side of the bread slice, spread the egg mixture over as well. Place a bread slice over the egg mixture.
Cover the sandwich with plastic wrap and rest for 5 to10 minutes.
