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Tamago sando (Japanese egg salad sandwich)

Based on 6 ratings

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 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
8 slices sandwich bread
5 g chives
8 slices ham
eggs
daikon radish
3 tbsp rice vinegar
3 tbsp Japanese mayonnaise
1 tbsp heavy cream
½ tsp salt
1 tsp sugar
2 tbsp butter (soft)

Utensils

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

Nutrition per serving

Cal
530
Protein
27 g
Fat
30 g
Carb
36 g
  • Step 1/6

    Intro

  • Step 2/6

    Cut crusts off the bread. Finely chop chives. Stack ham slices and cut to the exact shape of the bread.
    • 8 slices sandwich bread
    • 5 g chives
    • 8 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.
    • 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.
    • daikon radish
    • 3 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.
    • 3 tbsp Japanese mayonnaise
    • 1 tbsp heavy cream
    • ½ tsp salt
    • 1 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!
    • 2 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!

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