Japanese Egg Salad Sandwich (Tamago Sando)
This version of the popular Japanese tamago sando, or egg salad sandwich, is a smashing success whether it is served on Chef John’s milk bread or not.
Place eggs in the bottom of a saucepan.
Add 1/4 inch of water.
Heat over medium-high heat and bring to a boil.
Cover and steam for 11 minutes.
Turn off the heat and drain water carefully; pour cold water over and let cool.
Mix mayonnaise salt sugar mustard hot sauce lemon juice and vinegar for Kewpie-style mayonnaise together.
Cover with plastic wrap and refrigerate until needed.
Peel eggs.
Mash in a shallow bowl with the side and back of a fork until desired texture is reached.
Add salt sugar cayenne heavy cream and 3 tablespoons Kewpie-style mayonnaise.
Stir to combine.
Wrap and refrigerate until well chilled at least 1 hour.
Taste and adjust seasonings.