Tamago sando (た ま ご サ ン ド) is an extremely popular Japanese sandwich made of sandwich bread without the outer crust and eggs with mayonnaise.
In Japan, it can be purchased almost everywhere, especially in konbini (convenient stores open 24 hours).
Eggs and sandwiches are very popular in the Rising Sun, tamagoyaki and katsu sando are well impressed in the imagination of all of us, moreover.
Everyone really likes this preparation and, if you like it, you can enrich the filling with Japanese mustard that will give an extra boost to this very soft sandwich.
If you use the crusty bread with the crust on the edges, remove it by cutting it with a knife only after you have stuffed the sandwich and closed it with both slices of bread.
The recipe is for two sandwiches (both cut in two).
4 slices of sandwich bread (preferably white)
Salt to taste
sugar to taste
freshly ground pepper to taste
3 tablespoons of Kewpie mayonnaise
1/2 teaspoon Japanese mustard (optional)
- Cook the eggs in boiling water for about 10 minutes, so that they are cooked and firm. Cool them in ice water and remove the shell.
- Place the eggs in a bowl and mash with a fork. They must be well pulped. Then add a pinch of salt, a couple of pinches of sugar, freshly ground pepper and mayonnaise (if you wish, add mustard). Mix thoroughly until a homogeneous mixture is obtained.
- Fill the slices of bread up to the edges. Close the sandwich with the top slice and gently press with the palms of the hand. With a well-sharpened knife, cut the sandwiches in two. Serve immediately or keep in plastic wrap to eat them later.