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Tamago Sando
Japan
History
A konbini (convenience-store) and café icon across Japan, the tamago sando fills crustless shokupan with a creamy, slightly sweet egg salad bound in Kewpie mayo. Its cloud-like bread and vivid yellow filling have made it a global sensation.
Ingredients
- Shokupan (Japanese milk bread)
- Hard-boiled eggs
- Kewpie mayonnaise
- Milk & sugar
- Salt & white pepper
- Butter
How to Make
- 1Mash hard-boiled eggs with Kewpie mayo, a touch of milk, sugar, salt and white pepper.
- 2Butter two slices of crustless milk bread.
- 3Spread the egg salad thickly and evenly.
- 4Close, press gently and trim the crusts.
- 5Cut into halves or thirds to show the filling.
Known for it
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