Name: Japanese Egg Salad Sandwich (Tamago Sando)
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Eggs - 4 large; Mayonnaise - ½ cup; Kosher salt - ¼ teaspoon; White sugar - ¾ teaspoon; Dijon mustard - 1 teaspoon; Hot sauce, or to taste - 3 dashes; Freshly squeezed lemon juice - 1 teaspoon; Rice vinegar - 2 teaspoons; Kosher salt, or to taste - ½ teaspoon; White sugar - ¼ teaspoon; Cayenne pepper - 1 pinch; Heavy cream - 1 tablespoon; Soft white bread - 4 slices; Unsalted butter, softened - 1 tablespoon

Ingredients for - Japanese Egg Salad Sandwich (Tamago Sando)

1. Eggs 4 large

2. Mayonnaise ½ cup

3. Kosher salt ¼ teaspoon

4. White sugar ¾ teaspoon

5. Dijon mustard 1 teaspoon

6. Hot sauce, or to taste 3 dashes

7. Freshly squeezed lemon juice 1 teaspoon

8. Rice vinegar 2 teaspoons

9. Kosher salt, or to taste ½ teaspoon

10. White sugar ¼ teaspoon

11. Cayenne pepper 1 pinch

12. Heavy cream 1 tablespoon

13. Soft white bread 4 slices

14. Unsalted butter, softened 1 tablespoon

How to cook deliciously - Japanese Egg Salad Sandwich (Tamago Sando)

1 . Stage

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 . Stage

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 . Stage

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 . Stage

Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.