🥪 Tamago sando (Japanese egg sandwich)

4 servings · prep 20 min + 30 min au frais · cook 10 min

Ingredients

• 12 large eggs
• 120 g Japanese mayonnaise (Kewpie)
• A pinch of sugar
• A small pinch of white pepper
• 1 to 2 tbsp finely sliced chives
• 8 thick slices of Japanese milk bread (shokupan)
• Salt

Method

1. Gently lower the eggs into a large pan of boiling water. Cook for exactly 10 minutes, then move them straight into a large bowl of ice water. Cool for 5 min without letting all the ice melt.
2. Tap each egg on the work surface, roll it to crack the shell, and peel under running water starting at the bottom.
3. Roughly chop the eggs and mash with a fork: the texture should stay slightly coarse, not smooth.
4. Add the sugar, white pepper, salt, mayonnaise and chives, and fold together. Taste and adjust.
5. Spread a generous layer of egg salad on one slice, right to the edges — that is what gives the clean cut. Close and press.
6. Trim the crusts, wrap the sandwich in film and chill at least 30 min: that rest is what lets you slice it cleanly.
7. Cut on the diagonal and serve.

Adapted from Joshua Weissman (YouTube)

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