World Flavors Cookbook

Tamago Sando (Egg Salad Sandwich)

The cult-classic Japanese convenience store sandwich — creamy, fluffy egg salad seasoned with Kewpie mayo, served between slices of crustless, pillowy shokupan.

Cuisine: Japan

Ingredients

• 4 slices Shokupan (Japanese milk bread)
• 4 large eggs
• 3 tbsp Kewpie mayonnaise
• 1/2 tsp sugar
• Pinch of salt and white pepper
• Unsalted butter, softened

Instructions

1. Boil eggs for 10 minutes. Shock in ice water, peel, and mash finely with a fork.
2. Mix mashed eggs with Kewpie mayo, sugar, salt, and white pepper until creamy.
3. Lightly butter one side of each bread slice.
4. Spread egg salad thickly on two slices, top with remaining bread.
5. Place a heavy plate on the sandwiches for 5 minutes to compress slightly.
6. Trim the crusts and cut into rectangles or triangles.