Japanese Egg Salad Sandwich
Ingredients
The bread
-
8
slices
Shokupan
-
1
tbsp
margarine
The egg salad
-
3
eggs
boiled eggs
-
1
tbsp
Japanese mayonnaise
-
½
tbsp
milk
-
1
tbsp
chopped scallions
-
pinch
salt and pepper
The omelette
-
3
eggs
for omelette
-
1
tsp
dashi powder
-
1
tbsp
water
-
1
tbsp
milk
-
1
tbsp
Japanese mayonnaise
Condiments
-
1
tsp
Japanese mustard (optional)
Instructions
- Boil water in a saucepan and gently add the eggs, cooking for 9 minutes.
- Transfer the eggs to a bowl of cold water, then peel them.
- Mash two boiled eggs in a bowl and mix with chopped scallions, mayonnaise, and milk.
- Spread a mixture of mayonnaise, margarine, and mustard on two slices of bread.
- Layer the egg and egg salad mixture on the bread and top with another slice.
- For the omelette, mix eggs with dashi powder, water, milk, and mayonnaise in a container.
- Microwave the mixture, stirring halfway through, then let it settle.
- Spread the same condiment mixture on two slices of bread, add the omelette, and top with another slice.
Nutrition Facts (estimated)
Servings
4
Calories
333
Total fat
17g
Total carbohydrates
1g
Total protein
9g
Sodium
199mg
Cholesterol
250mg
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