Japanese Egg Salad Sandwich (Tamago Sando) - Food Wishes

Hi, I'm Chef John from

food

wishes

.com with a Japanese Egg Salad Sandwich. That's right, I'm going to show you my version of the world famous

tamago

sando

and I'm going to show you how to make a copycat version of a mayonnaise so addictive and so delicious that it literally has a cult following and as if that weren't enough, I'm also going to show you a trailer for an upcoming video for the world's most critically acclaimed white bread and no, we're not cutting off the crust, sorry tea party planting people, but anyway. Let's go ahead and start by boiling four large eggs and by boiling I actually mean steaming as what we're going to do is place four eggs in the bottom of this saucepan and although they may not stay that way, go ahead and try to space them out. and then once they're located, we'll go ahead and add about a cup of water or as much water as needed to get a depth of about a quarter of an inch, at which point we'll turn on the heat. medium high and we will wait for the water to start boiling, at which point we will cover it tightly and let it steam for exactly 11 minutes and by the way, for an easier alternative method, if the time is right, you could use Easter leftovers. eggs, but if you're cooking them fresh, this is my favorite method and then as soon as the timer goes off, we're going to turn off the heat and then we're going to very carefully head over to the sink and using the lid, we're going to carefully drain any leftovers. of the water that is still left in that pan and then we spray it for a few seconds with a little bit of cold water which will cool the surface and stop the cooking process and as soon as that happens what we will do is drain it again and then shake the pan until Let's be pretty sure that each egg has at least a few cracks in the shell, so we'll just tap them for a few seconds, at which point we'll cover them with more cold water and then just let them cool. down before you peel them and by cracking those shells at this point, a little bit of water will seep inside as they cool and I think it makes them a lot easier to peel, especially if they are super fresh like these and that is While they are cool we can move on to making our Japanese style mayonnaise, also known as koopie style, which for this cheat version we will start with a little American mayonnaise to which we will add a little kosher salt and a little sugar. with a teaspoon of mustard ok I'm using Dijon but just regular yellow mustard will work and then I'll add a few drops of hot sauce as I always enjoy a little heat but I do it mainly to simulate the color of cupid's mayonnaise and then we finish with a little bit of freshly squeezed lemon juice as well as a little rice vinegar and that's it we take a spoon and we give this a mixture until it is very very smooth oh by the way yes it turns out that you have a message out there or some handashi, which is like a powdered dashi base, you can add a little bit of that for more flavor as that's something you'll definitely find in the actual product, but I didn't use it. and I find it very tasty as is and then once our Japanese style mayonnaise is ready, we'll go ahead and wrap it up and then stick it in the refrigerator to keep it nice and cold while we proceed to peel the tough one. hard-boiled eggs and if you use this method, even if they are very fresh, they should be fairly easy to peel, although I just remembered a tip here: if you give the egg a little roll under your hand on the table, that will help loosen it and release it. shell and you should find it even easier to peel off, but it's very important that no matter how easy the shell comes off, you're very likely to have little bits of shell here and there, which is why I almost always do this in the sink with a little bit of running water nearby so I can make sure the eggs are clean and rinsed which is where I'm heading now and that's it, once our eggs are 100% shell free we'll transfer them to a wide shallow container and then we're going to take the side of a fork and cut them in half before we start mashing them with your teeth and the reason we want to cut them in half first is because if you don't that egg will fly out of the bowl and you'll have to chase it around the floor and then rinse it off, which is kind of funny if people are watching you, but it's best to avoid it anyway, but anyway, once we've halved them and maybe even quartered them, we'll go ahead and we'll start pressing with the back of the fork until we have those egg pieces as small as we want and personally, I want my egg pieces to be pretty small.

I don't enjoy an egg

salad

that has big chunks of white in it. Well, that seems like a texture challenge to me. and visually disconcerting, but on the other hand I don't want to crush this into a fine paste, okay, that would almost be disgusting for him, so I'm looking for something right in the middle and when I finally finished branching it might look like this and that's it , I once said that we can go ahead and turn this into a

salad

by adding a couple pinches of salt plus a pinch of sugar followed by a few shakes of cayenne, which I'm not sure if they use in Japan. and then in a bit of a surprising plot twist, we're also going to add a tablespoon of heavy cream and if you don't have that, a lot of recipes say you can use milk and then we'll finish with a few. tablespoons of our Japanese style mayonnaise, the exact amount is up to you, I mean, after all, you are the murray condo of your

tamago

sando

and you are the one who has to spark joy and keep in mind the upright position of the spoon while I'm stirring well, I'm basically using the tip to mix this.

I don't want to squish and puree those egg yolks into the dressing, so we want to do it carefully and use a light touch and that's it. As soon as it's the exact texture we want, we'll wrap it and chill it very, very well before using it, ideally if we can in some homemade milk bread and what you're looking at here is a loaf of exactly that and I'll definitely show you how to make it in an upcoming video, so consider yourself a tease, but having said that any soft white bread won't work as well as this one and it doesn't matter what we use before we put the salad on it.

We're going to want to butter it very generously, which not only makes it taste better but also keeps the bread from getting soggy and no one, I mean no one, wants a soggy egg salad

sandwich

and once it's buttered we can go ahead and transfer it to our egg salad and I'm going to use about half of what we did, one and a half to two eggs is usually a serving and then once we have a nice even layer, we'll do the old patting motion. and pats, it's okay. so we'll put our other slice of bread on top and pat it lightly and then give it another pat before we wrap it up and put it in the refrigerator and I guess we could if we want to eat.

I bought it right away, but this

sandwich

is a famous snack in Japan that people buy at convenience stores after it has been wrapped and sitting there for hours, if not days, so to honor that tradition, I went ahead and stuck mine in in the refrigerator for about an hour. At that point I took it out, unwrapped it and proceeded to cut it in half and yes, it is very common to cut the crust too, but you know what a mess that makes and you lose part of your salad by not doing it. I mention some of that delicious milk bread, so I'm just going to cut mine in half diagonally and serve it like that.

Oh, and if you're wondering why the pictures you've seen of this salad are much more yellow, it's because some people put more egg yolks in it to make it a little richer and more decadent and definitely a much deeper golden color, which sounds good, but what the heck am I supposed to do with a bunch of leftover cooked egg whites? That's fine, nothing and yes, yes. there were slightly larger pieces of egg white that you could remove and that's it, we are ready to serve on the plate, maybe alongside a nice fresh green salad and that's it, our tamago sando is ready to enjoy and I'm not sure of what.

I enjoyed that incredibly simple and extra salty egg salad more or that incredibly light and buttery crusty milk bread, although in reality it was probably just the combination of both, this is truly a marriage made in heaven and in the business we We refer to this as a pure egg. Salad, which means it's just the eggs in the dressing, but using this as a base, you can certainly add things like chopped chives, capers, or pickles, so as usual, don't be afraid to get creative talking about it, I think I'm going to finish. with a freestyle haiku please make this sando as it's really good the chickens are smiling on second thought let's not end it with a haiku but just saying I really hope you try it soon so follow the links to below to get the ingredient. quantities a printable written recipe and much more information as always and as always enjoy yourself