Konbi-Style Tamago Sandwich
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Yields 2 sandwiches.
Konbi’s Japanese-style egg sandwiches began capturing American hearts and minds in 2019, and it’s been on a steady course of world domination ever since. Inspired by egg salad sandwiches that are ubiquitous at 7-11’s in Japan, this version of an otherwise pretty straightforward egg salad sandwich is special for a few reasons—namely the use of pillowy, slightly sweet milk bread, the big reveal of a perfectly-cooked boiled egg in the center of the sandwich, and the inclusion of a tangy mayo-based dressing. We make ours with Duke’s (ofc) and just a wee pinch (about half a packet) of Splenda to accentuate the tang.Author:
1 tablespoon Duke’s Mayonnaise, plus more for
- 8 large eggs
- 1 scallion
- 1 tablespoon sour cream
- 1 teaspoon rice wine vinegar
- ½ teaspoon Dijon mustard, plus more for spreading
- A little pinch of Splenda*
- 1 tablespoon plus ¼ teaspoon kosher salt, plus more to taste
- 4 pieces Japanese milk bread
Place 8 large eggs in a medium sauce pot and cover with water. Add 1 tablespoon kosher salt to the water, and bring to a boil over high heat. As soon as the water reaches a rolling boil, turn off the heat, but keep the pot on the stove. Set a timer for 5 minutes. Meanwhile, prepare two bowls with ice baths for the cooked eggs. While the eggs are cooking, thinly slice 1 scallion.
When the timer goes off, remove four eggs from the water, and place them in one of the ice baths. Set a timer for 3 minutes and allow the remaining eggs to sit in the hot water until the timer goes off; at which point, remove the eggs to the second bowl.
Meanwhile, in a medium mixing bowl, combine 1 tablespoon Duke’s Mayonnaise, 1 tablespoon sour cream, 1 teaspoon rice wine vinegar, ½ teaspoon Dijon mustard, a little pinch of Splenda, ¼ teaspoon kosher salt, and chopped scallion. Stir to combine.
Peel the eggs in the first bowl and set aside. Peel the eggs in the second bowl, and roughly chop. Add chopped eggs to the mayonnaise mixture, and stir to combine. Slice the remaining four eggs in half lengthwise, and sprinkle with salt.
Place 4 slices of bread on a cutting board. Spread a thin layer of Dijon mustard on two slices of bread and a thin layer of Duke’s Mayonnaise on the other two slices of bread. Arrange one cut boiled egg on the slice of bread with the mustard, going lengthwise in the center of the slice, placing the rounder ends of the egg in the middle and the narrow ends pointing out. Cover eggs with a big spoonful or two of the chopped egg salad, and use the back of your spoon to spread the egg salad to the edges of the slice of bread. Place the slice of bread with the mayonnaise on top, and carefully cut the crusts off from just the sides of the bread (east and west, not north and south). Turn the sandwich 90 degrees, and cut it equally in thirds, revealing the perfectly boiled egg in the center.