Tamago sando (Japanese egg salad sandwich)

Tamago sando (Japanese egg salad sandwich)

Based on 9 ratings
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Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger
"The sandwich is very common and loved in Japan. I wrote this recipe because I was craving egg salad and I like the Japanese version, with a few additions, the best. It's important to use the Japanese mayo, which you can get in any Asian supermarket or online. It has a much larger proportion of egg. You can prepare the sandwich to eat right away, or wrap it tightly, and enjoy it on-the-go the next day."
Difficulty
Easy 👌
Preparation
30 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
4 slices
sandwich bread
2½ g
chives
4 slices
ham
4
eggs
½
daikon radish
1½ tbsp
rice vinegar
1½ tbsp
Japanese mayonnaise
½ tbsp
heavy cream
¼ tsp
salt
½ tsp
sugar
1 tbsp
butter (soft)

Utensils

cutting board, knife, pot, cooking spoon, peeler, 2 bowls

Nutrition per serving

Cal530
Fat30 g
Protein27 g
Carb36 g

  • Step 1/6

    Intro

    Intro

  • Step 2/6

    Cut crusts off the bread. Finely chop chives. Stack ham slices and cut to the exact shape of the bread.
    • 4 slices sandwich bread
    • 2½ g chives
    • 4 slices ham
    • cutting board
    • knife

    Cut crusts off the bread. Finely chop chives. Stack ham slices and cut to the exact shape of the bread.

  • Step 3/6

    Cook eggs in boiling water for approx. 8 min., then drain and peel.
    • 4 eggs
    • pot
    • cooking spoon

    Cook eggs in boiling water for approx. 8 min., then drain and peel.

  • Step 4/6

    Peel and finely chop the radish. Mix with rice vinegar and let marinate.
    • ½ daikon radish
    • 1½ tbsp rice vinegar
    • peeler
    • bowl

    Peel and finely chop the radish. Mix with rice vinegar and let marinate.

  • Step 5/6

    Halve all eggs and set aside four halves. With the remaining eggs, separate the yolk from the egg whites. Crush the egg yolk in a bowl and mix with the remaining ingredients. Then cut the egg white into small pieces, add, and mix to combine.
    • 1½ tbsp Japanese mayonnaise
    • ½ tbsp heavy cream
    • ¼ tsp salt
    • ½ tsp sugar
    • bowl

    Halve all eggs and set aside four halves. With the remaining eggs, separate the yolk from the egg whites. Crush the egg yolk in a bowl and mix with the remaining ingredients. Then cut the egg white into small pieces, add, and mix to combine.

  • Step 6/6

    Spread butter on the bread, then add the reserved egg halves to each sandwich, and top with egg mixture and remaining bread. Slice in half and enjoy!
    • 1 tbsp butter (soft)

    Spread butter on the bread, then add the reserved egg halves to each sandwich, and top with egg mixture and remaining bread. Slice in half and enjoy!

  • Enjoy your meal!

    Tamago sando (Japanese egg salad sandwich)

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