Japanese Tamago Egg Salad

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INGREDIENTS:

Yield: 8 Portions

▪24 hard-boiled eggs

▪225g (1c) Kewpie mayo

▪15g (3t) salt

▪25g (2T) sugar

▪50g (1/4c) rice vinegar

▪15g (1 tsp) dashi powder

▪Shokupan (Japanese milk bread), sub thick sliced white bread

INSTRUCTIONS:

1. Add yolks from 24 eggs into food processor along with mayo, salt. Reserve whites for later.

2. Stir dashi into rice vinegar and add into food processor. Spin until creamy.

3. Add egg sauce into a bowl, top with a wire rack and press reserved egg whites through rack to “dice”. Gently fold to combine.

4. Add to thick sliced shokupan bread or thick cut white bread

DIY KEWPIE:

▪1 egg

▪75g or 1/3c rice vinegar

▪5g or 1.5tsp salt

▪5g or 1 1/4tsp granulated sugar

▪1-2g or 1/2tsp msg

▪325g or 1 1/2c neutral oil (canola etc)