Japanese Egg Salad Sandwich
Description
This Japanese egg salad sandwich is Chef John's take on the popular tamago sando made with hard-boiled eggs and homemade kewpie mayo served on fluffy milk bread.
Ingredients
•
4 large eggs
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1/2 cup mayonnaise
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1/4 teaspoon kosher salt
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3/4 teaspoon white sugar
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1 teaspoon Dijon mustard
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3 dashes hot sauce, or to taste
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1 teaspoon freshly squeezed lemon juice
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2 teaspoons rice vinegar
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1/2 teaspoon kosher salt, or to taste
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1/4 teaspoon white sugar
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1 pinch cayenne pepper
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1 tablespoon heavy cream
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4 slices soft white bread
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1 tablespoon unsalted butter, softened
Directions
1
Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.
2
Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.
3
Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.
4
Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.