To celebrate Golden Week in Japan, I’ve recreated a classic Japanese Egg Salad sandwich, Tamago Sando.
Made with eggs, which are separated,
Kewpie which is a brand of Japanese mayonnaise, and salt & pepper, these are traditionally served in Japanese Milk bread or buns.
If you can’t source Japanese mayonnaise, you can substitute it with normal mayonnaise with a splash of rice wine vinegar and an extra teaspoon of sugar.
(Makes 4 sandwiches)
Ingredients:
10 large free-range eggs, hard boiled
4 heaped tablespoons Japanese mayonnaise
1 teaspoon caster sugar
Salt and freshly ground black pepper
8 slices of Japanese milk bread or 4 milk bread rolls
Method:
- Peel the cooled boiled eggs.
- Cut the eggs in half and separate the egg whites and the egg yolk into two separate bowls.
- Mix egg yolks with the sugar, salt and black pepper to season, then add the Japanese mayonnaise and gently mix until everything is smooth and creamy.
- Chop the egg whites into small pieces and gently fold them in with the creamy egg yolk mixture.
- Spoon the egg salad between two pieces of bread or a bread roll and serve cut in half.
Recipe by Karen Burns-Booth
Food & Travel Writer
www.lavenderandlovage.com