Course 2 - Tamago sando

This is probably the most straightforward course on the menu - tamago sando is a Japanese egg salad sandwich, and that's literally all this is. Some cucumber slices add a nice crunchy freshness, and this makes a great lunch sandwich, snack, or playful dinner bite. I put it after the tofu misozuke to keep with a sort of picnic theme to start the meal, just for fun.

Ingredients

For 4 servings (makes 1 sandwich).

2 slices white bread

2 eggs

Kewpie mayo

1 Persian cucumber

Equipment:

Mandoline (optional)

Directions

  1. Hardboil the eggs (you can do this step a day in advance): bring salted water to a boil, then carefully add in the eggs and let boil for ten minutes. Remove to cold water and let cool.
  2. Once the eggs have cooled, peel them under running water, add them to a mixing bowl, and mash with a fork. Season with salt and pepper to taste, add kewpie and mix well until you reach the consistency you'd like.
  3. Cut the crusts off the bread, and spread the egg salad on top.
  4. Slice the cucumber very thinly with a mandoline (if using), or else do the best you can with a knife. Shingle the cucumber slices on top of the egg salad, cut the sandwich into portions, and serve.

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