Irresistible Egg Sandwiches (Tamago Sando) with Japanese Mayo

Ingredients

• 1 large Whole Egg (room temperature, used whole for lighter mayo)
• 1 tablespoon Mirin (adds gentle sweetness and umami)
• 1 tablespoon White Rice Vinegar (mild acidity; can substitute lemon juice or apple cider vinegar)
• 0.5 teaspoon Salt (regular table salt)
• 1 cup Vegetable Oil (neutral oil such as canola or sunflower)
• 6 large Eggs (hard boiled, cooled, peeled)
• 0.5 tablespoon Sugar (balances acidity of mayo)
• 1 pinch Black Pepper (freshly ground)
• 4 slices Soft White Sandwich Bread (thick slices; preferably Japanese milk bread or homemade)
• 3 tablespoons Japanese Mayonnaise (homemade) (prepared earlier, chilled)

Instructions

1. Prepare Japanese Mayonnaise

   In a tall container combine 1 whole egg, 1 tbsp mirin, 1 tbsp white rice vinegar, and 0.5 tsp salt. Blend a few seconds, then slowly drizzle in 1 cup vegetable oil while blending until the mixture thickens and holds its shape.

   Time: PT5M

2. Chill Mayonnaise

   Transfer the mayo to a clean jar, cover tightly, and refrigerate until firm (at least 30 minutes).

   Time: PT10M

3. Hard‑Boil Eggs

   Place six eggs in a saucepan, cover with cold water, and bring to a boil over high heat. Once boiling, reduce heat to maintain a gentle boil and cook for 10 minutes.

   Time: PT12M

   Temperature: 100°C

4. Cool and Peel Eggs

   Immediately transfer the boiled eggs to a bowl of ice water and let sit for 10 minutes. Peel the eggs by tapping and rolling gently to loosen the shell.

   Time: PT10M

5. Mix Egg Filling

   Separate yolks from whites. Mash the yolks very finely with a fork. Cut the whites into small pieces. Combine yolks, whites, 0.5 tbsp sugar, 0.5 tsp salt, a pinch of black pepper, and 3 tbsp chilled Japanese mayo. Mix until smooth and evenly combined.

   Time: PT7M

6. Prep Bread

   Spread a thin layer of Japanese mayo on each of the four bread slices. This creates a moisture barrier.

   Time: PT2M

7. Assemble Tamago Sando

   On a mayo‑coated slice, spread a generous amount of the egg filling. Top with another slice, press gently (do not squash). Trim crusts if desired, wrap tightly in plastic wrap, and refrigerate for 15 minutes to set.

   Time: PT5M

8. Serve or Store

   Cut each sandwich in half and serve immediately, or keep wrapped in the refrigerator for up to 24 hours.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

30g

Fat

12g

Fiber

1g