Japanese Konbini-Style Egg Salad Sandwich (Tamago Sando)
ID: 918d62fa...
A classic Japanese convenience store-style egg salad sandwich featuring an exceptionally fluffy, creamy egg salad made with Kewpie mayo, served on soft Shokupan (milk bread) with sliced hard-boiled eggs in the center.
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🍳 Cooking Flow
Boil the eggs in shallow water for 9.5 to 10 minutes, cool in an ice bath, and peel. → Set one whole egg aside; press one whole egg and two yolks through a fine strainer, then mix with chopped egg whites. → Fold in Kewpie mayonnaise, Dijon mustard, salt/MSG mix, and sugar to make a light, fluffy egg salad. → Assemble on Shokupan bread by layering egg salad, sliced egg halves, more egg salad, and the second bread slice. → Trim off the crusts, slice diagonally across the center, and serve.
Cooking Steps
Brief Cooking Order
Boil the eggs in shallow water for 9.5 to 10 minutes, cool in an ice bath, and peel. → Set one whole egg aside; press one whole egg and two yolks through a fine strainer, then mix with chopped egg whites. → Fold in Kewpie mayonnaise, Dijon mustard, salt/MSG mix, and sugar to make a light, fluffy egg salad. → Assemble on Shokupan bread by layering egg salad, sliced egg halves, more egg salad, and the second bread slice. → Trim off the crusts, slice diagonally across the center, and serve.
Introduction
A classic Japanese convenience store-style egg salad sandwich featuring an exceptionally fluffy, creamy egg salad made with Kewpie mayo, served on soft Shokupan (milk bread) with sliced hard-boiled eggs in the center.
Step 1
Add about an inch of water to a small pot and bring it to a boil.
Step 2
Gently lower 4 cold eggs into the boiling water. Cover with a lid and cook for 9.5 to 10 minutes.
Step 3
Remove the eggs from the pot and immediately transfer them into an ice bath to cool down rapidly.
Step 4
Gently crack the eggshells all over and peel them under cold running water, starting from the wider end where the air bubble is located.
Step 5
Select the nicest looking peeled egg and set it aside.
Ingredients List
Important Notes
Lowering cold eggs directly into boiling water (instead of starting in cold water) prevents the whites from sticking, making them much easier to peel.
Mashing the egg yolks and whole egg through a fine-mesh strainer creates an incredibly light and velvety texture that cannot be replicated by chopping or using a food processor.
Kewpie mayonnaise is highly recommended as it uses only egg yolks and MSG, giving the sando its signature rich, savory umami profile.
Shokupan (Japanese milk bread) provides the ideal soft, sweet, and pillowy texture that defines authentic convenience store sandos.
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