Try this simple and delicious Japanese Egg Salad Sandwich with Kewpie mayonnaise, salt, pepper, and a pinch of sugar. Pack the Tamago Sando neatly in your kid‘s (or your own) favorite bento box for an on-the-go lunch.
1pinchsugar(optional; a little bit of sugar is a typical ingredient for Japanese egg salad)
Gather all the ingredients. Make 1 boiled egg on the previous day to save time in the morning.
In a small bowl, mash 1 soft or hard-boiled egg with a fork.
Add 1 Tbsp Japanese Kewpie mayonnaise and mix well. If it‘s not moist, you can add ½ Tbsp more.
Season with Diamond Crystal kosher salt and freshly ground black pepper (and 1 pinch sugar, if you‘d like). I like to add a bit more salt and pepper to give good flavor.
With 2 slices bread of your choice, spread the egg mixture on top of a slice of bread and put another slice of bread on top.
[Optional] Cut off the crusts of the bread. Japanese sandwiches usually don’t have crusts. Tip: Don‘t throw away the crusts! Use them to make Shokupan Crust Rusks. These crunchy, buttery snacks are so delicious! You can make them now or freeze those crust strips and make them later.
Cut the sandwich in half or thirds, depending on the bento box size.
Pack the sandwich in a bento box. Add some fruit and vegetables to fill the empty space. Enjoy!