TAMAGO SANDO 15 pcs. hard boiled eggs, separate yolks from white ½ cup Japanese mayonnaise 1-2 tbsp. heavy cream salt, as needed sugar, as needed milk bread room temp butter

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Love na love ko ang mga Japanese foods, mapa dyan sa fine dining, street foods, sa palengke, mga chain, fast food chain, restaurants, at kahit na yung mga nasa convenience store.

Diyos ko po, napapabilib talaga ako and one of my favorites is their egg sandwich or ang tawag nila is Tamago Sando.

Tamago is egg and Sando is sandwich.

Napakasarap, talagang kinikilabutan ako sa sarap ng egg sandwich na yun and when I did my research, walang secret but it has to be super duper simple.

So gawin natin yan today.

How simple are the ingredients? Hard boiled eggs, Japanese mayonnaise, some sugar, salt, cream.

You may remove the sugar and cream.

So these are the most important ingredients there.

Your hard boiled eggs that I have separated earlier.

The red or the yolk.

Red it is.

This is yellow, right?

The yellow and the white.

So I have separated that earlier after boiling it.

So now, I will make the yolk part first.

It's just as simple as this.

I will put my egg yolks into a bowl.

It's cold, okay?

My refrigerator.

Even my mayonnaise is on refrigerator.

And then into this, I'm going to put around half a cup of mayo.

You're a bit careful when putting mayonnaise because you don't want your filling to be very runny.

So there and then, I'm just going to use a potato masher.

I just don't know if in Japan, they also use potato masher.

But don't use food processor anymore.

It's hard to wash that.

This potato masher is vongacious.

You will see it later what I mean.

A little bit of mayonnaise.

The mixture has to be thick like a mashed potato.

And then, I just put a tablespoon of cream.

Just a bit of cream.

Yeah, that's it.

A little bit of white sugar.

This one is really very consistent.

I won't mention the name of convenience stores anymore.

But from the 3 that I ate in Japan, it's really delicious.

You know that?

And then shoutout to Dear Tita Baby.

So Tita Baby is like a commissary of a convenience store.

She is the head of a production line.

And she is really telling a story.

The secret is the passion that they pour on making these products.

It really needs to be all even and the consistency won't change.

Very Japanese, right?

So that's what we are gonna try to imitate today.

So this one, it's already like a mashed potato.

I'm going to season this with a bit of salt.

That's it.

And then, using the same potato masher.

This is our chop-chop.

Our egg whites.

You don't need to chop it with a knife anymore

because when you use your potato masher.

You will chop it coarsely.

Perfect.

This one is for filling.

But for me, one of the things that I use for this is

I make it as sides for my Japanese Fried Chicken.

So there, it's just as simple as that.

Isn't it amazing?

It is.

Super awesome.

And then, you remove your potato masher already.

You fold it already.

If the mayonnaise is still not enough, it's too thick.

You may add more.

It's easier to add more than less.

And there are things that when you put it already,

you can't just remove it easily.

That's why you have to be extra careful.

Not just on your Japanese Egg Sandwich but also in life.

So there.

You mix it already like that.

I will add a bit more of Japanese Mayonnaise.

Do you really need Japanese Mayonnaise?

Well, you know me.

You just use what you have there but the taste is really different

when it's Japanese Style Mayonnaise.

I'm going to taste it.

Oh my gosh!

It's just simple ingredients, right?

There are more things that I have said.

So this is it.

It has to be thick like this.

And then, let's fill it already.

I have here my Tasty Bread.

Okay.

So now, we're ready to assemble this.

I have here American Bread or Tasty Bread.

I'm spreading butter on the inside side.

Of course, if you can get the Japanese Milk Bread.

Oh my! That's more fancy.

That's what you buy.

It's just that I didn't run to the Japanese Bakery.

I'm already at the mall yesterday.

Sometimes, we forget things, right?

But it only shows that you can really use even just the ordinary bread.

So there, I'm putting butter.

The main reason is that when you put it on the refrigerator, the butter will set.

So this forms a protective layer so that your bread won't be soggy.

Because of course, your egg sandwich has moisture, right?

What will happen is that the bread will absorb it, it won't be delicious to eat anymore.

So you make the butter hard.

This is standard on cold kitchen applications.

You need all of the bread, all of the sandwich when it's on cold kitchen.

It can't be that the butter won't be absorbed.

What I remember during my days, my God!

We are so bad on making it hard.

Because all of it, it can't be that there's none on one side because the sandwich will really be soggy.

Okay.

So make it hard, don't make it too thick because it will be disgusting even I am fond of butter.

Okay.

And then, you put your Japanese Egg Sandwich filling.

It's a lot, right?

Because it's really thick.

They are the ones who put that filling.

Because this one, it's already their lunch.

Okay.

And then you just press it a bit.

Press it like that.

And then you put the breadcrumbs.

Give it a light press.

Okay.

Press.

Press.

Press.

Press.

So for me, this one is already okay.

I will put this on top, I will wrap it already.

But the Japanese style, even the English style on the afternoon tea, they remove the sides.

It's a bit painful on the heart because of course, it's a waste.

There it is, right? Like that.

See.

And every time you remove it, you will wipe the knife.

It really needs to be wiped.

Okay.

This one, my God.

This can still be eaten.

Isn't it amazing?

It is.

It is amazing.

Okay.

When my mom sees these Ritasong, I will get mad.

So I will fix that.

Hey! This is eaten, excuse me.

This is not thrown away.

It just depends on the hotels, on the food business.

It's tight, that's why it needs to be thrown away.

But on the house, you let your child eat this.

This one is for you.

Okay.

And then this one, you can cut this.

You can just do this or you can cut it in the middle.

We are really showing the feeling of being very bongacious.

On Japan, they really have a plastic container that fits the sandwich perfectly.

What they do is, this one.

They put it like this.

They put it like that.

It's super bongacious, right?

Just a tip, okay?

This has to stay cool.

It can't be heated because it's prone to spills.

So if you are gonna feed this to your child, I would suggest this.

You wrap it on a plastic container such as this.

You wrap it.

Just for the night.

So I will show it to you, okay?

So just for the night.

You wrap it already.

Then you put it on the chiller so that when your child eats it in school, it would be cold.

And on recess, he would eat it already.

When it's time for lunch, it's just on the cooler so that it won't really get hot.

The shelf life is a bit short.

In Japan, the one that will be delivered in the morning on the chiller, it's already on sale at night.

That's what I'm buying that is on sale, I'm just kidding.

So let's taste this.

Okay now, our favorite part.

Let's taste our Tamago Sando.

So I will just eat half of it.

Because I'm a jetta galore.

Look how nice, how chunky.

The smell is so fresh.

It's so smooth.

I love the flavor, very Japanese.

There are no pretensions.

Just the egg, good mayonnaise, a little bit of sweetness.

You can put some spring onions if you want.

You can experiment, you may put some Togarashi.

Chili flakes.

Ham, you put it like that.

But for me, this reminds me of the beautiful convenience stores in Japan

and if I won't be able to go back anytime soon, I will make this.

It's super duper good.

So make it already, let your child eat it.

But remember my tip, keep it chilled or put it on the cooler for recess.

If they will eat lunch, just put it on the cooler.

Just for the night, wrap it already, chill it.

And I'm going to see you all soon.