Japanese 7-Eleven Egg Sandwich (Tamago Sando)
22 min
Makes 3 pairs (6 triangles)
Soft Japanese milk bread layered with a creamy, umami-rich egg filling made from steamed eggs sieved with Kewpie mayonnaise and seasonings.
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| prepBring 2 cups / 480 ml water to a boil in a steamer | |||||
| 4 eggs (uncooked, straight from the fridge) | Steam eggs 12–13 min, ice bath | Sieve egg yolks, dice egg whites | Fold in diced egg whites | Spread filling, assemble & press | Cut diagonally, serve cut side up |
| 45 g Kewpie mayonnaise | Mix yolks with mayo, salt, sugar, vinegar & MSG | ||||
| 2 pinches salt | |||||
| 1/2–1 tsp sugar | |||||
| 1 tsp rice wine vinegar | |||||
| 1/8 tsp Aji-no-moto umami seasoning (optional) | |||||
| 6 slices Japanese shokupan (milk bread, 1.5 cm thick) | Trim crusts, butter bread slices | ||||
| Softened butter | |||||
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