Japanese egg salad in exceptionally soft milk bread, creamy, neat and gently seasoned.
Tamago Sando is japanese egg salad in exceptionally soft milk bread, creamy, neat and gently seasoned.
Make Tamago Sando when you want a recognisable sandwich with a strong sense of place and a clear balance of bread, filling, moisture, acidity and texture.
lunch, casual dinner, street-food night, weekend cooking and global sandwich tasting menus
Boil the eggs to a just-set yolk, then chill and peel.
Chop or mash the eggs, keeping a little texture.
Fold with Japanese mayonnaise, salt and a tiny pinch of sugar if desired.
Butter the bread very lightly and spread the filling evenly to the edges.
Close, trim crusts if preferred and cut with a sharp knife.
Store prepared fillings separately in the refrigerator and assemble as close to serving as possible.
Prepare sauces, pickles and cooked fillings ahead where practical; refresh, reheat or toast just before assembly.
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