Tamago sando (Japanese egg salad sandwich)
cutting board, knife, pot, cooking spoon, peeler, 2 bowls
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Nutrition per serving
- 4 slices sandwich bread
- 2½ g chives
- 4 slices ham
- cutting board
Cut crusts off the bread. Finely chop chives. Stack ham slices and cut to the exact shape of the bread.
- 4 eggs
- cooking spoon
Cook eggs in boiling water for approx. 8 min., then drain and peel.
- ½ daikon radish
- 1½ tbsp rice vinegar
Peel and finely chop the radish. Mix with rice vinegar and let marinate.
- 1½ tbsp Japanese mayonnaise
- ½ tbsp heavy cream
- ¼ tsp salt
- ½ tsp sugar
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.
- 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!