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japanese tamago sando

Tamago Sando

christieathome
Tamago Sando. A delicious creamy egg salad sandwich popularly found in convenience stores within Japan. This soft brioche egg salad sandwich is velvety and fluffy all through out. Easy to make with just minimal ingredients.
5 from 4 votes
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Prep Time 17 mins
Cook Time 13 mins
Total Time 30 mins
Course lunch, Snack
Cuisine Japanese
Servings 6 mini sandwiches
Calories per serving 510 kcal

Ingredients
  

Optional:

  • 1 tbsp white vinegar to make peeling easier
  • ½ tsp salt to prevent egg leakage (if cracked) while boiling

Instructions
 

  • In a medium pot filled with enough water, bring to a boil over high heat. Optional: add salt to prevent egg leakage from possible cracked eggs and vinegar to make peeling easier. Boil your eggs for 13 minutes covered* (*not shown in video).
  • Once boiled, remove boiled eggs with a slotted spoon and transfer them to a large bowl filled with cold water and ice (or an ice bath).
  • Once eggs are cool to touch, crack and peel them. At this point, you can either follow Steps 4-6 for the traditional aesthetic method OR mash the whole eggs with a fork to your desired consistency.
  • Carefully run a sharp knife around the yolk to gently separate egg yolks from the whites. Transfer whites into another large bowl.
  • Then run yolks through a fine sieve set over a mixing bowl. Use the back of a spatula or spoon to push the egg through the sieve until your egg yolks are finely grated. Make sure to scrape the back of the sieve for more egg yolk.
  • Finely dice egg whites. Combine egg yolks and whites.
  • Season egg salad with salt, black pepper, sugar and Japanese mayo. Mix with a spatula until creamy.
  • Cut your brioche buns into half about 95% of the way.
  • Scoop an equal portion of your egg salad onto the bun.
  • Optional: Garnish with dried parsley. Enjoy!
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Suggested Equipment & Products

Sieve
Cutting Board
Sharp paring knife
Small pot
Mixing bowl
Nutrition
Calories: 510kcal | Carbohydrates: 39g | Protein: 15g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 313mg | Sodium: 816mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 966IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg
Course lunch, Snack
Cuisine Japanese
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