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I'm going to show you my take on the world-famous tamago sando, plus how to make a version of a mayonnaise so addictive, it literally has a cult following. If that wasn't enough, I'm also going to tease an upcoming video for the world's most critically-acclaimed white bread.

Recipe Summary

cook:
15 mins
additional:
1 hr
total:
1 hr 25 mins
prep:
10 mins
Servings:
2
Yield:
2 sandwiches
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Kewpie-Style Mayonnaise:
For the Sando:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.

Chef's Notes:

I used Dijon mustard for the Kewpie-style mayonnaise, but regular yellow will work. Also, if you have any MSG laying around, or Hondashi(R) (which is a powdered dashi base), you could add some of that for some extra savory-ness, but this version is very savory as-is.

You can use milk instead of cream to make the egg salad.

Here's the recipe for my Milk Bread, which is perfect for this sandwich.

Editor's Note:

Nutrition data for this recipe includes the full amount of Kewpie-style mayonnaise. You will have enough left to make another batch (2 more sandwiches).

Nutrition Facts

759 calories; protein 17.1g; carbohydrates 30.9g; fat 63.8g; cholesterol 418.4mg; sodium 1728.7mg. Full Nutrition
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