Japanese Egg Sando

I had some leftover Chinese bakery bread in my freezer, and I really wanted to make something egg-themed for Easter. I ended up making this delicious Tamago Sando, or Japanese-style egg salad sandwich. I even made homemade mayonnaise for the first time! But that's really optional. I didn't have Japanese mayo in my house, and it's pretty easy to make if you have a blender or a mixer, or if you're a super whisker. (Dalgona coffee, anyone?)

This is a really basic (yet aesthetic) version of the sandwich, but you can add other things (celery, onion, etc.) if you want more pizzazz in your sandwich.

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Sandwich (x1)
 

• 2 slices white bread (or use homemade milk bread)

• 2 eggs

• 1 scallion, chopped finely

• Salt and black pepper

• 2 Tablespoons mayo (recipe below) + extra for spreading
   

1. Bring a pot of water to a boil over high heat. Add eggs and boil for 10 minutes, swirling around occasionally if you want the yolk more centered. Shock in an ice bath/cold water to stop cooking. Peels eggs carefully. Slice in half lengthwise (four halves).

2. Chop 3 halves of the eggs into little cubes and mix with mayo and scallion. Season with salt and pepper to taste.

3. Spread some mayo on your bread slices. Place the last boiled egg half, centered and yolk down, on one slice of spread. Surround with the egg salad, then top with the other bread.

4. Cut in half for a fancy-looking meal!

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Japanese Mayo Recipe (yield about 1 cup)

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• 1 pasteurized or really fresh egg yolk, room temperature

• 1 teaspoon Dijon mustard

• 1 cup neutral oil

• 1/2 teaspoon kosher salt

• 1-3 teaspoon sugar, depending on taste preference

• Small pinch of dashi powder or MSG

• 1 Tablespoons rice vinegar

• 2 teaspoona fresh lemon juice

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1. With either a blender or an electric mixer with a whisk attachment, blend together yolk and dijon mustard.

2. While mixing, slowly stream 1/4 of the oil until fully emulsified. Mix in the salt, sugar, and dashi

3. Stream the rest of the oil slowly while mixing until completely emulsified. You want a really thin, steady stream (or pause between pouring) to allow all the oil to emulsify into mayonnaise.

4. Blend in the rice vinegar and lemon juice last. Season to taste.

5. Refrigerate up to 4 days.​