Japanese Egg Salad Sandwich (Tamago Sando) – Food Wishes


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  1. Used to love this guy but then got tired of seeing him put cayenne pepper on vanilla ice cream and corn flakes. You've burnt out your cayenne pepper thing dude move on

  2. Thanks for the Mayo recipe will definitely use it on takoyaki and okonomiyaki! Generally instead of cayenne you’d more likely encounter Tabasco, thanks to the post-war. You’ll see lots of Tabasco sauce at Italian restaurants there, as there wasn’t tomato sauce, they used the American ketchup instead but then Tabasco to balance it.

  3. I too detest large chunks of egg whites, so I always use a pastry cutter to chop my hardboiled eggs for egg salad. Works like a charm! I am definitely going to try your “cheater” version of kewpie mayonnaise. Thanks! ~Diana K.

  4. Chef John, the Japanese prick a hole in the bottom part of the egg. It lets the air out as the egg cooks and he water will seep in around the membrane. It makes the egg easier to remove the shell. My wife uses a cheese grater for the eggs. I gives the sandwich an interesting texture. I'm sure they don't use cayenne. No one should use cayenne. You can use hot pepper which will bring great flavour. I would trade cayenne for white pepper anytime. White pepper brings great flavour and heat. You don't have to agree with me.
    Do you have a bread slicer? In Japan the bread slices are thicker than here and they take off the crust.
    If you want to use more yoke, you can use the whites for meringues. Lemon pies anyone?

  5. Trying to figure out what was in the least bit Japanese about this. lol You MENTIONED Japanese mayo but used American, then said you didn't think cayenne was part of a Japanese one either! haha Maybe the bread was enough to count, I guess? 😉

  6. On the topic of steaming eggs, bamboo steamers also work well.
    And on the topic of bread, this goes great with store-bought brioche; a different flavor than shokupan, obviously, but much easier for last minute picnics.

  7. Ok, I made this yesterday from the recipe. Sadly, (for I bow to no man in my admiration for Chef John and his cooking) it was utterly inedible due to 1/4 CUP OF SALT to 1/2 cup Mayo. Damn!
    UPDATE The recipe was changed to 1/4 teaspoon. That’s better.

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