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Japanese egg salad sandwich ((tomago sando)

Japanese Egg Salad Sandwich (Tomago Sando)

Creamy egg salad on fluffy japanese milk bread
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch, Main Course
Servings 4 sandwiches

Ingredients
  

  • 6 large eggs
  • 1/2 tsp sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 tsp milk
  • 4 tbsp Kewpie Mayo
  • 8 slices milk bread crusts removed
  • salted butter

Instructions
 

  • Put the eggs in a large sauce pan and cover with water by at least an inch. Place over medium heat and bring to a boil. Once boiling, reduce to a high simmer and cook for 12 minutes. Drain eggs and place in ice water to cool, then peel them.
  • Place eggs in a bowl and use a knife and fork to mash the yolk and cut the whites into small uniform pieces. Add the salt, sugar, pepper, milk and mayo and mix gently until well combined. Place in the fridge until you are ready to prep sandwiches.
  • Butter the inside of both slices of bread for one sandwich. This helps keep the bread from getting soggy. Layer on the egg salad and close up and cut in half. You can serve right away or wrap in plastic wrap and put in the fridge for later.
Keyword Asian, Lunch, Main Dish, Sandwich
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