Japanese Egg Salad Sandwich たまごサンド

 Japanese Egg Salad Sandwich

I finally have a new blog post! Sorry about the long stretch but I was planning to do another post but then we had this three month long heatwave in Seattle (well maybe not THAT long but close) and since it involved hot soup I decided I shouldn’t do that one right now. I’ll wait until it cools down a little. We really didn’t have a Spring this year it went right to Summer so unusual for Seattle. So I went with something that doesn’t involve too much time in the kitchen and will be perfect for picnics or a Summertime lunch for the kids.

I know many of you who follow me on social media and my Tokyo travel hashtag #LovelyLanvininTokyo (I tag everything I do while I’m at our Tokyo home with this hashtag on Instagram) know how much I love Japanese Egg Salad Sandwiches. They are so simple and so perfect. I always end up eating them at least two to three times while I’m there. Even the Conbini (short for Convenience Stores like Seven Eleven and Lawson) sell amazing egg salad sandwiches. Anthony Bourdain even mentioned them when he did his show Parts Unknown and featured Tokyo. They are that good.

Since there are no Japanese Conbini in Seattle I decided I must make them myself.  You will be surprised how simple they are to make. They do require a couple of Japanese ingredients like Kewpie Mayo and Japanese spicy mustard, Karashi (both are available at most Asian grocery stores or online at amazon.com). You can substitute American mayo and mustard but the taste will change a bit. I do recommend trying to get the Japanese ingredients if you can so you can experience the real Japanese Egg Salad Sandwich. Enjoy!

Ingredients: (makes two sandwiches but can be easily doubled)

3 Hardboiled Large Eggs (boiled for 10 minutes and peeled)
3 Tablespoons Kewpie Mayonnaise
Sea Salt (to taste)
Freshly Ground Black Pepper (to taste)
Butter, softened
Karashi (Japanese Spicy Mustard) at room temperature (optional)
4 slices of Shokupan (Japanese White Sandwich Bread similar to a Pullman Loaf) or any soft sliced sandwich bread of your choice

Method:

Chop the three hard boiled eggs and add to a small bowl. I use a stainless steel egg slicer that I slice through the egg in both directions but you can chop them up with a fork or cut them up with a knife. Don’t cut them up too small you want them a little chunky.

Add the Kewpie Mayo and salt and pepper to taste. Mix thoroughly. Lay out the four slices of bread and spread two slices with softened butter and the other two slices with the Karashi. Just spread a very tiny amount of Karashi on the two remaining slices since it is spicy. You could leave it out if you prefer. Now spread two slices with the egg salad making sure you don’t spread it all the way to the edge since you will be cutting off the crust. Now place the other slice of bread evenly on top and cut the crusts off with a bread knife. Cut each sandwich in half and serve.

Japanese Egg Salad Sandwich たまごサンド
Serves: 2 Sandwiches
Ingredients
  • 3 Hardboiled Large Eggs (boiled for 10 minutes and peeled)
  • 3 Tablespoons Kewpie Mayonnaise
  • Sea Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
  • Butter, softened
  • Karashi (Japanese Spicy Mustard) at room temperature (optional)
  • 4 slices of Shokupan (Japanese White Sandwich Bread similar to a Pullman Loaf) or any soft sliced sandwich bread of your choice
Instructions
  1. Chop the three hard boiled eggs and add to a small bowl. I use a stainless steel egg slicer that I slice through the egg in both directions but you can chop them up with a fork or cut them up with a knife. Don’t cut them up too small you want them a little chunky.
  2. Add the Kewpie Mayo and salt and pepper to taste. Mix thoroughly. Lay out the four slices of bread and spread two slices with softened butter and the other two slices with the Karashi. Just spread a very tiny amount of Karashi on the two remaining slices since it is spicy. You could leave it out if you prefer. Now spread two slices with the egg salad making sure you don’t spread it all the way to the edge since you will be cutting off the crust. Now place the other slice of bread evenly on top and cut the crusts off with a bread knife. Cut each sandwich in half and serve.

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