Konbi’s Japanese Egg Salad Sandwich: Tamago Sando Recipe · i am a food blog (2024)

FAQs

Why is Japanese egg sandwich so good? ›

What makes this sandwich so unique is the type of bread used. It is not ordinary sliced white bread! Traditionally, Japanese milk bread is used which is a super soft melt-in-your-mouth white bread. The slices are also a bit thicker because of how fluffy they are compared to normal white bread.

In short, you can use Kewpie mayo anywhere you'd use regular mayonnaise, to spread on sandwiches, to bind egg salad, chicken salad and potato salad, to make a filling for deviled eggs, as a base for creamy dips or for glossy marinades or dressings, particularly one destined for Caesar Salad.

While the tamago sando is now a staple of modern Japanese convenience culture, its roots intertwine with Japan's rich culinary history and Western influences. Fresh eggs have long graced Japanese kitchens, whether atop ramen, cured in soy sauce and enjoyed over rice, or within tamagoyaki in sushi restaurants.

The site suggests that someone in Britain may have created the first egg salad sandwich in the 19th century. In the U.S., Rooted In Foods tracked down an early recipe for "egg salad," turning up an 1899 article in a Hamilton, Ohio newspaper that calls for butter rather than mayonnaise.

Japanese Eggs(TAMAGO) can be eaten raw for up to three weeks

Japanese Eggs(TAMAGO) have a shelf life of 21 days, starting from the date the egg is produced. People from outside Japan probably think that this is a short period, however, this is actually the period during which the eggs can be eaten raw.

Apart from other health benefits, recent research studies on the effects of eggs on our health show that they can also support weight reduction. A boiled egg sandwich is a highly proteinaceous diet that assists in metabolism enhancement. Its thermic effects help your body digest and process all the nutrients faster.

Add sugar and rice vinegar in a pinch to make Kewpie mayo with regular mayo. It will not be the same as it lacks the rich egg yolk flavors, but this is the closest substitution. For 1 cup of American mayonnaise (I use Best Foods/Hellmann's Mayonnaise), add 2 Tbsp rice vinegar and 1 Tbsp sugar.

One of the most obviously foreign influences on Japanese food is mayonnaise. Japanese people put mayonnaise on a huge amount of foods. It's not just foreign foods that typically have mayonnaise in them, like sandwiches or potato salads; even traditionally Japanese foods aren't spared.

Kewpie is made with egg yolks so it's richer.

For starters, Kewpie mayonnaise — which is made with egg yolks and not whole eggs — has a richer, more velvety texture than regular store-bought mayo. It is not surprising, since they use a high proportion of yolks, which give it an egg-forward flavor.

The word "tamago" means egg in Japanese, and the word "yaki" means to be cooked over direct heat.

What does Sando mean in Japan? ›

a sandwich; used especially of a Japanese-style sandwich.

A japanese street food specialty, baby octopus with a quail egg inside, candied and skewered.

Every ingredient that goes into egg salad has water in it. Salt and sugar in the dressing draw the water out of the ingredients as they sit, and they make your egg salad watery regardless of whether it's in the fridge or in a sandwich.

Egg salad is always better fresh, but you can certainly store it for up to 4 days in the fridge for quick lunches or for potlucks and picnics.

The flavor of this egg salad is so delicious and full on its own, you won't need any other accompaniments, if you don't want them. Simply dig in and enjoy to your heart's content! On Top of Toast: The classic way to enjoy egg salad is on top of buttery toast, or sandwiched together between two slices of white bread.

The demand for eggs in Japan is so high that the poultry population is almost equal to the human population of 120 million residents. With eggs that are farmed with strict standards and marked for taste, it's no wonder that eggs here are delicious, nutritious and a popular addition to many meals.

No eggs in the world are rated so high in quality as Japanese eggs. In Japan, there is strict hygiene management to prevent the spread of viruses, such as measures to prevent wild birds and small creatures from entering the hen coop, and thorough sanitization of staff as they enter and leave.

In Japan, extensive measures are taken to ensure that eggs are safe to eat raw, even without breaking the shell. For instance, highly advanced machines are used to clean the eggs, check their quality, sort them by size and package them.