Japanese Egg Sandwich | Luxury Hotel-Quality Tamago Sando

Name: Japanese Egg Sandwich | Luxury Hotel-Quality Tamago Sando
Ingredients: Shokupan (Japanese milk bread) – 4 slices (from an 8-slice loaf); Eggs – 3 large (for boiling: water 2 cups / 17.6 oz / 500 g, salt 1 tsp / 0.21 oz / 6 g, vinegar 1 tbsp / 0.53 oz / 15 g); Butter – 1½ tbsp / 0.7 oz / 20 g (softened); Japanese mustard (karashi) – ½ tsp (or yellow or whole-grain mustard); Mayonnaise – 2 tbsp / 1 oz / 28 g); Soy milk – 2 tsp / 0.35 oz / 10 g (cow’s milk or other plant milk ok); Salt – ⅓ tsp / 0.07 oz / 2 g; Sugar – ½ tsp / 0.07 oz / 2 g

paqupel.co

Make Japan’s beloved Tamago Sando at home—an ultra-creamy Japanese egg sandwich with emulsified yolk and karashi butter, evoking the elegance of luxury hotel breakfasts.

View Original

Share this recipe:

Ingredients

Shokupan (Japanese milk bread) – 4 slices (from an 8-slice loaf)
Eggs – 3 large (for boiling: water 2 cups / 17.6 oz / 500 g, salt 1 tsp / 0.21 oz / 6 g, vinegar 1 tbsp / 0.53 oz / 15 g)
Butter – 1½ tbsp / 0.7 oz / 20 g (softened)
Japanese mustard (karashi) – ½ tsp (or yellow or whole-grain mustard)
Mayonnaise – 2 tbsp / 1 oz / 28 g)
Soy milk – 2 tsp / 0.35 oz / 10 g (cow’s milk or other plant milk ok)
Salt – ⅓ tsp / 0.07 oz / 2 g
Sugar – ½ tsp / 0.07 oz / 2 g