Learn how to make a Tamago Sando (Japanese egg salad sandwich). Chef Devin Keopraphay of Rising Tiger will show you his tips and tricks for how he likes to make this sandwich.
Tamago Sando (Japanese egg salad sandwich)
Japanese Egg Salad Sandwich
Chef Devin Keopraphay
Total time: 50 minutes
Ingredients List
4 slices of milk bread (shokupan)
(6) 10 minute eggs
(4) 7 minute and 10 second eggs
2 teaspoons white sugar
1 teaspoon dijon mustard
1 teaspoon kosher salt
2 tablespoons butter, softened at room temp
2 tablespoons heavy cream or half and half
2 tablespoons mayo
1/2 tablespoon concentrated dashi
Dashi that has been reduced by 75%, or just use regular dashi
1 seedless cucumber
1 tablespoon diced red onion
1 tablespoon thinly sliced green onion
Pinch of minced fresh dill
Chef Devin Keopraphay of Rising Tiger in Longmont, Colorado
How to Make a Japanese Egg Salad Sandwich
Step 1
Place 10 eggs in a large pot of boiling water. After 7 minutes and 10 seconds, remove 4 of the eggs and immediately place them in ice water. After 10 minutes total of boiling, remove the other 6 eggs. Immediately place them in a different bowl of ice water. Be sure to keep the eggs separated so that you know which 4 are soft boiled and which 6 are hard boiled.
Step 2
Once cooled, peel the eggs. Remove the yolks from the whites of the 6 hard boiled eggs. Put the yolks in a small bowl, and the whites in another. Keep the soft boiled eggs whole.
Step 3
Add the dijon, kosher salt, heavy cream, mayo, and concentrated dashi/dashi to a large mixing bowl. Mix well. Add in the hard boiled eggs yolks and mix well. Add more heavy cream, if needed, to make this a smooth mixture.
Step 4
Fold in the red onion, green onion, and fresh dill.
Step 5
Thinly slice cucumber on a mandoline or with your knife.
Step 6
Spread room temperature butter on each slice of milk bread. Place sliced cucumber on one piece of bread per sandwich. Cut the soft boiled eggs in half and place them in the middle of the sandwich and add as much filling as you like. (Refer to the YouTube video for more specifics).
Step 7
Wrap your sandwich tightly in plastic wrap and put it in the refrigerator for 30 minutes before eating.
Japanese Egg Salad Sandwich (Tamago Sando)
Ingredients
- 4 slices of milk bread (shokupan)
- (6) 10 minute eggs
- (4) 7 minute and 10 second eggs
- 2 teaspoons white sugar
- 1 teaspoon dijon mustard
- 1 teaspoon kosher salt
- 2 tablespoons butter, softened at room temp
- 2 tablespoons heavy cream or half and half
- 2 tablespoons mayo
- 1/2 tablespoon concentrated dashi (Dashi that has been reduced by 75%) or just use regular dashi
- 1 seedless cucumber
- 1 tablespoon diced red onion
- 1 tablespoon thinly sliced green onion
- Pinch of minced fresh dill
Instructions
- Place 10 eggs in a large pot of boiling water. After 7 minutes and 10 seconds, remove 4 of the eggs and immediately place them in ice water. After 10 minutes total of boiling, remove the other 6 eggs. Immediately place them in a different bowl of ice water. Be sure to keep the eggs separated so that you know which 4 are soft boiled and which 6 are hard boiled.
- Once cooled, peel the eggs. Remove the yolks from the whites of the 6 hard boiled eggs. Put the yolks in a small bowl, and the whites in another. Keep the soft boiled eggs whole.
- Add the dijon, kosher salt, heavy cream, mayo, and concentrated dashi/dashi to a large mixing bowl. Mix well. Add in the hard boiled eggs yolks and mix well. Add more heavy cream, if needed, to make this a smooth mixture.
- Fold in the red onion, green onion, and fresh dill.
- Thinly slice cucumber on a mandoline or with your knife.
- Spread room temperature butter on each slice of milk bread. Place sliced cucumber on one piece of bread per sandwich. Cut the soft boiled eggs in half and place them in the middle of the sandwich and add as much filling as you like. (Refer to the YouTube video for more specifics).
- Wrap your sandwich tightly in plastic wrap and put it in the refrigerator for 30 minutes before eating.