Japanese Tamago Egg Salad
One of my favorite things when I was in Tokyo was the egg salad sandwich at 7/11. It was divine and I have always wanted to re-create it and that is exactly what I did here. Paired with some delicious Japanese milk bread, this egg salad is special.
Ingredients
- Yield: 8 Portions
- 24 hard-boiled eggs
- 225 g Kewpie mayo
- 15 g salt
- 25 g sugar
- 50 g rice vinegar
- 15 g dashi powder
- Shokupan, Japanese milk bread, sub thick sliced white bread
DIY KEWPIE:
- 1 egg
- 75 g rice vinegar
- 5 g salt
- 5 g granulated sugar
- 1-2 g msg
- 325 g neutral oil, canola etc
Instructions
- Add yolks from 24 eggs into food processor along with mayo, salt. Reserve whites for later.
- Stir dashi into rice vinegar and add into food processor. Spin until creamy.
- Add egg sauce into a bowl, top with a wire rack and press reserved egg whites through rack to “dice”. Gently fold to combine.
- Add to thick sliced shokupan bread or thick cut white bread
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