Konbini Tamago Sando (Japanese Egg Salad Sandwich)

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Three eggs makes two sandwiches. Please scale as needed. Careful to not over do the salt. In most cases, salt can be omitted or modified to taste. The same goes for sugar and pepper. This is a delicious fast prep snack you can have made in less than half an hour once eggs are cooked. You will preferably use shokupan (square Japanese bread) for this recipe but any fresh white bread will do. Please see my shokupan recipe for the Anova oven. Any oven can accomplish this however. You will have decide whether to use an egg slicer, slice eggs with a knife, or break the eggs with a fork. I find the that the egg slicer has the best texture. You can also get a little extra and separate the yolk. Then mix all ingredients but the sliced whites until the yolk is fully mixed with all ingredients, adding the whites after. This is done to add an additional texture layer.
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Ingredients for 2

  • Eggs

  • Baking Soda

  • Relish (optional)

  • Mirin Rice Vinegar (optional)

  • Kewpie Mayonnaise (Japanese Mayonnaise)

  • Green Onions (optional)

Directions

  • Step 1

    Fill Sous Vide vessel with water.

  • Step 2

    Add 1 tablespoon of baking soda to water

  • Step 3

    Add your 3 eggs (4 eggs if you want to get fancy)

  • Step 4

    Cook this recipe, cover with vessel lid

  • Step 5

    Optional Step Slice green onions into fine pieces

  • Step 6

    Optional Step Measure out the following: 1/2 teaspoon, Onion Powder 1 teaspoon, Relish 1 teaspoon, Mirin Rice Vinegar

  • Step 7

    3 tablespoons, Kewpie Mayonnaise

  • Step 8

    Combine all ingredients together

  • Step 9

    Add a pinch of salt. Very important to be mindful of this. You can always add more salt later but you can't take it away.

  • Step 10

    Add a dash of pepper or pepper to taste.

  • Step 11

    Continue folding ingredients together until thoroughly mixed or homogeneous.

  • Step 12

    Cut shokupan (Japanese square white bread) into relatively thick slices. Any white bread will do. Optionally cut crusts off of slices.

  • Step 13

    Spread tamago mixture onto bread and cover with other slice.

  • Step 14

    Gently flatten sandwich to adhere top bread slice to tamago mixture.

  • Step 15

    Optionally you can butter or toast or butter and toast your bread slices prior assembling your sando.

  • Step 16

    If you've opted to cook the extra egg. Please be sure to slice egg in half and place egg half on bread slice before adding your tamago mixture.

    • Finishing Steps

    • Step 0

      Cut into 3 pieces, flip all slices upwards for presentation.

    • Step 1

      You can also you opt to cut your sando in half of you've opted to add the egg half.

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168 F / 75.6 C Recipe Temp
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